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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 08-19-2013, 11:39 AM   #1
Bamabuzzard
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Default NO WAY this brisket was any good.

A buddy of mine posted on FB that he was smoking a brisket Saturday for their family cookout. It was a 12 lb packer. He said he smoked for 8 hrs at 180 degrees until internal temp was at 165, pulled, sliced then ate.

How in the world was the brisket edible? Or am I missing something?
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Unread 08-19-2013, 11:40 AM   #2
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Some folks think Krystals makes a great hamburger.
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Unread 08-19-2013, 11:46 AM   #3
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IMO he still had a good while to cook. I bet it was tough as leather.
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Unread 08-19-2013, 11:46 AM   #4
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Personally I like to make thick slices so it would be too tough at that temp. But if you slice it deli thin I would think it would be fine.
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Unread 08-19-2013, 11:50 AM   #5
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Quote:
Originally Posted by drjiveturkey View Post
Personally I like to make thick slices so it would be too tough at that temp. But if you slice it deli thin I would think it would be fine.
Even at deli thin wouldn't it still be tough?
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Unread 08-19-2013, 11:54 AM   #6
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Maybe you oughta ask your Buddy.

Maybe he ordered a pre cooked one and that was his way of warming it or maybe he boiled it first........or maybe he's a freak with Wolf teeth........?
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Unread 08-19-2013, 11:56 AM   #7
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yea no way prolly was medium rare..
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Unread 08-19-2013, 11:56 AM   #8
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Quote:
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Guess you oughta ask your Buddy.
Nah, he's a friend but not close enough to probe questions about the quality of his cook. He said it turned out great so I guess it did.
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Unread 08-19-2013, 12:02 PM   #9
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I don't see how either - maybe 8 hrs at 280* ?

He might have a cheap thermo no where near the cooking surface so it was really 225* or more?
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Unread 08-19-2013, 12:25 PM   #10
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Maybe he likes pot roast.
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Unread 08-19-2013, 12:30 PM   #11
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Sliced thin, that could be used as elastic bands.
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Unread 08-19-2013, 12:30 PM   #12
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I send me his address I have some old boots I need to get shy of.
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Unread 08-19-2013, 02:17 PM   #13
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I'd say in general, most people think their BBQ is much better than it actually is. Kind of like in poker, everyone thinks they're good.
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Unread 08-19-2013, 02:43 PM   #14
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I spent years cooking brisket "done" but not tender (not leaving on long enough for fat to render), and I could never figure out how come it always seemed tough. (Pre-internet days.) Finally talked to Mom who always cooked great and tender brisket in the oven. She explained cook at 225 for many hours until tender. I suspect your friend did what I used to do.
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Unread 08-19-2013, 02:46 PM   #15
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starve 'em long enough, add in some alcohol, they'll scarf up a hubcap and swear it was the best one they've ever eaten!

Many a BBQ team was born this way.
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