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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 06-12-2013, 12:52 AM   #31
buccaneer
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She started it!
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Unread 06-12-2013, 12:53 AM   #32
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Quote:
Originally Posted by buccaneer View Post
Thanks brother, I appreciate the post.
I just probed it and I still have string resistance so we keep a rocking on.
I rally would love to make my first cornbread but we have a national infestation of closet moths that are screwing up grains.
Oh well, maybe some damper will do.
You put it on a little over 3 hours ago at 225*F, it's gonna take at least 10 hours to get to tender. I start to test for tenderness after the center of the flat (watch out for the fat in the middle, don't take that temp) has reached about 185*F. You have a ways to go. Sit back and enjoy a few drinks while I go catch a few winks.

Trust your cooking instincts. You want it tender. Anything short of that will be dry and tough.
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Unread 06-12-2013, 12:54 AM   #33
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And don't be surprised if it sits at 160*F or so for a long time. Like a few hours maybe. That's the stall.
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Unread 06-12-2013, 12:56 AM   #34
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And don't be surprised if it sits at 160*F or so for a long time. Like a few hours maybe. That's the stall.
I'm a cook.
I don't use thermometers, I prefer to...fark it up....





All kidding aside, I just prod and probe, I don't use a thermometer.
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Unread 06-12-2013, 12:59 AM   #35
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Bucc.
Both mine took about 10 to 12 hours then I rested.
I believe they go into a long stall due to the heave marbling.
Some one step in and feel free to comment on that please
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Unread 06-12-2013, 01:07 AM   #36
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Quote:
Originally Posted by buccaneer View Post
I'm a cook.
I don't use thermometers, I prefer to...fark it up....





All kidding aside, I just prod and probe, I don't use a thermometer.
Poke and prod is best for brisket. You are on the right track.

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Bucc.
Both mine took about 10 to 12 hours then I rested.
I believe they go into a long stall due to the heave marbling.
Some one step in and feel free to comment on that please
It's the connective tissue and collagens that are breaking down that cause the stall. The stall is a good thing.
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Unread 06-12-2013, 01:07 AM   #37
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Temps have climbed to 350, am working on lowering that.
The cut is supportive of the stomachs, there has to besome serious cable type collagen strands there to break down.
Thanks Titch, I was thinking it will be sooner so good to hear that bro!
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Unread 06-12-2013, 01:08 AM   #38
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Quote:
Originally Posted by nucornhusker View Post
Poke and prod is best for brisket. You are on the right track.



It's the connective tissue and collagens that are breaking down that cause the stall. The stall is a good thing.
Just saw this, great minds
Thanks mate.
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Unread 06-12-2013, 01:11 AM   #39
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Still there bucc? Hows it going? Missed the first part of "Brisket Live". At the L.A. Dodger game watching them clear the benches and fight. Apparently, your not supposed to hit the other guy with the baseball. 3 times Hows the meat?
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Unread 06-12-2013, 01:12 AM   #40
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Quote:
Originally Posted by buccaneer View Post
Temps have climbed to 350, am working on lowering that.
The cut is supportive of the stomachs, there has to besome serious cable type collagen strands there to break down.
Thanks Titch, I was thinking it will be sooner so good to hear that bro!
The cow actually doesn't have a collar bone, so the brisket is responsible for supporting over half of the steer's weight. That is why it's so tough, it's doing a bone's job.

More reading if you have nothing better to do.

http://en.wikipedia.org/wiki/Brisket
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Unread 06-12-2013, 01:16 AM   #41
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Quote:
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Still there bucc? Hows it going? Missed the first part of "Brisket Live". At the L.A. Dodger game watching them clear the benches and fight. Apparently, your not supposed to hit the other guy with the baseball. 3 times Hows the meat?
Still here Westy.
The bottle of Riddoch cab sav has had a belting and I am enjoying the radio rock and roll a little more than a sober person would so I may have to tail off the beverages.
We Aussies put the baseball in a long sock when we want to hit someone with it.
I don't think they have a right to complain, comparatively?
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Unread 06-12-2013, 01:18 AM   #42
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Quote:
Originally Posted by nucornhusker View Post
The cow actually doesn't have a collar bone, so the brisket is responsible for supporting over half of the steer's weight. That is why it's so tough, it's doing a bone's job.

More reading if you have nothing better to do.

http://en.wikipedia.org/wiki/Brisket
Geez you are good to me.
Seriously.
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Unread 06-12-2013, 01:22 AM   #43
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Read that!
Thanks!
The Shiv is getting pissed off, she is making like this has gone on too long without a titbit.
Ill give her some smoked chicken.
So, my instincts have been pretty good, the fat trim was a bit aggressive and the collagen is monster dense.
Feeling good...prolly the booze tho.
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Unread 06-12-2013, 01:23 AM   #44
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Guns and roses!
Oh yeah!
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Unread 06-12-2013, 01:26 AM   #45
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Battery down, backshortly
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