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Old 10-26-2013, 10:33 PM   #10
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Almost every brisket I cook is a select grade all the Aluminium foil in Ky and all the added liquid to a wrap or an injection wont make it tender or moist. You have to cook it right. That means PROBE TENDER in the thickest part of the Flat.

"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender in the thickest area of the flat, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.

Select grade Second slice off the Falt
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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