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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-11-2009, 03:29 PM | #1 |
Knows what a fatty is.
Join Date: 06-05-08
Location: DFW, TEXAS
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Long time no post..
had a bad experience with brisket back in March.. took a shot to the pride..
anyway tried a high temp brisket.. I'd say I averaged 300 degrees throughout. It was nice and tasty (redemption!).. however, I have a question.. It fell apart when I sliced it. Is it because I foil it and the outside can't hold up to the knife? Am I slicing it wrong? Dont' get me wrong.. it was great but i'm used to slices.. thoughts?
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1 - Ducane Gas Grill ~ 1 - WSM 22.5 ~ 1 Char Griller Akorn |
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07-11-2009, 03:36 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Overdone?
Just asking. From the pic, that's what comes to me, and I should know, overcooked my last two briskets. Learning a new pit.
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Kevin |
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07-11-2009, 03:45 PM | #3 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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I wouldnt be using a serrated knife...........
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07-11-2009, 03:46 PM | #4 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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Did you let it rest for 30 minutes or more before you sliced it?
Also in my limited experience, I always used a good Chef's knife. I think those serrated blades like you have there tear the meat up. On a tender brisket it makes it worse. You are cutting across the grain properly I see, so let it rest for 30-45 minutes loosely wrapped in foil, then try cutting it with a Chef's knife. (straight edge without teeth) Also, try cutting it in a smooth single cut; don't "saw" it back and forth to much if you can help it. Others will have ideas to help you as well, I'm sure.
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07-11-2009, 03:49 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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That is one step that I consider myself a cheater. I slice with an electric knife to minimize tearing meat.
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Kevin |
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07-11-2009, 03:53 PM | #6 |
Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
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Agree .. Looks Overdone and wrong kind of knife. The best I have found is a carver with Blood dimples in it. I also have a comercial slicer that I use and works fine if I let rest at least 30 min prior to slicing.
What was your internal temp when you pulled off the smoker? I have been pulling mine around 185 to 190 and seems abought right (No Foil Used, just Texas Rub & Smoke).
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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07-11-2009, 03:55 PM | #7 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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A good Carving Knife..........
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07-11-2009, 06:04 PM | #8 |
Knows what a fatty is.
Join Date: 06-05-08
Location: DFW, TEXAS
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I'd say it cooked for 5 hours or so.
Took about 2 .. 2.5 hours to get up to 170.. Foiled it and then let it go. I checked at the 4 hour mark but it still didn't feel right (maybe it was..).. I left it on another hour or so and it was "wobbly" to say the least. I let it set for about 40 minutes in tinfoil with a towell wrapped around in the microwave (microwave wasn't on). Also the "wobbly" internal temp was 204
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1 - Ducane Gas Grill ~ 1 - WSM 22.5 ~ 1 Char Griller Akorn |
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07-11-2009, 09:01 PM | #9 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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What temp did you cook at? Heck of a smoke ring so you may have put it in too cold. I cook my briskets for 8-10 hours at 225*
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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07-11-2009, 09:10 PM | #10 |
Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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