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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-25-2013, 11:50 AM   #31
whiteboycustom
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heck i say keep all that fat on there, just trim off the hard fat

fat = juicy flavor
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Unread 02-26-2013, 07:06 AM   #32
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Quote:
Originally Posted by whiteboycustom View Post
heck i say keep all that fat on there, just trim off the hard fat

fat = juicy flavor
Thought I left a lot of fat on there. Much more then I did the previous time.
Very frustrated. Feel like I did everything right and the flat was still leather.
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Unread 02-26-2013, 07:22 AM   #33
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Since you didn't post any pics of the finished product I will ask: did you slice it properly?
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Unread 02-26-2013, 07:48 AM   #34
accuseal
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Default Re: 2nd attempt at over night brisket

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Originally Posted by kgressler View Post
That's what I was thinking but with the IT temp at 207 would going higher just overcook it?
I was probing every 20-30 minutes after 195 and the flat just never relaxed.
Sometimes they can be really stubborn. I foil after the bark is set so that it doesn't dry out.
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Unread 02-26-2013, 08:12 AM   #35
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Don't stop now! Hell, I probably ruined 6 or 8 of my first dozen and still screw one up every once in a while, but man when you nail one its worth all the frustration. And, like my boys say a little tough or dry is a bunch better than none or the chit you get in most chain joints!
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Unread 02-26-2013, 10:51 AM   #36
kgressler
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Quote:
Originally Posted by speers90 View Post
Since you didn't post any pics of the finished product I will ask: did you slice it properly?
I believe I did. I seperated the flat from the point. Cut against the grain on the flat 1/4 inch slices or so. The point I had trouble slicing because it was so juicy so I chopped it.
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Unread 02-26-2013, 10:53 AM   #37
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Quote:
Originally Posted by accuseal View Post
Sometimes they can be really stubborn. I foil after the bark is set so that it doesn't dry out.
I didnt foil. I did you paper paper though. When I pulled it the top didnt look dryed out at all. There was moisture on the surface of the brisket though out the entire cook.
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Unread 02-27-2013, 12:08 PM   #38
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Bumping this up to see of anyone has any helpful ideas as to why the flat was dry.
Anything i should have done differently?
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Unread 02-27-2013, 01:15 PM   #39
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Quote:
Originally Posted by kgressler View Post
Here is the 16lb piece of yum yums. I read somewhere online that you should try and by one that will fold over itself when you hold it in the middle. This one was the best one SAMs had. It folded over nicely. Strange thing is all the briskets were marked 2.38lb but 3 and the 3 that were marked 2.48lb were the ones that were not stiff as a board. Not sure why the .10 difference but I picked the one that was the least firm so we will see if this makes a difference.
The cheaper ones may have been select and the more expensive ones choice.
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Unread 02-27-2013, 01:36 PM   #40
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Quote:
Originally Posted by kgressler View Post
Ok gotchya on the pit temp sounds good. As far as taking the temp on the brisket. I took the temp in about 4-5 spots it just happens that it was in the point when I took the temp.

Doesnt matter. I pulled it at 207 in the flat and it was pretty tender but not the butta that people talk about. Let it rest and it was still "dry" I cant beleive I under cooked it and it makes no sense that i over cooked it. The flat just didnt turnout as I expected.The flat wasnt too bad where it was closest to the point but and near the bottom where the fat cap is/was.
The point was hard to slice. Very moist but just kind of fell apart when I sliced it. Perfect for being pulled.

Kind of frustrating really thought I had all my bases cover this time.
May be time to scrap brisket all together.
You need to go on feel save the temp thing for chicken. When it feels like butter you pull it. I check my briskets with a thermopen through the butcher paper in the middle of the flat at the top not sides for feel and don't even look at temp. A brisket will firm up kinda plump a little before its ready, you don't want to keep stabbing a brisket with a probe you will let out all it's juice. When you pull it using butcher paper you place it still wrapped on the bottom of a cambro, latch the cambro but don't lock it (keep it cracked) for 30 min to vent and kinda warm, or leave it out on a table top still wrapped to cool 30 min before you stick it in a cooler/cambro. Also I didn't start getting the results I wanted tell I cranked up the heat to 300+ cooking them in 4-5 hours and given a long 4 hour hold.

Brisket is the hardest to figure out and a well cooked one is worth all the hassle, you have to keep trying brotha.
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Unread 02-27-2013, 05:09 PM   #41
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Don't give up man. Keep pluggin away. You'll get it
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Unread 02-27-2013, 05:56 PM   #42
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:) :)

Last edited by cbudka; 02-27-2013 at 05:57 PM.. Reason: Removed comment
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