MMMM.. BRISKET..
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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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Old 04-12-2016, 12:00 PM   #16
Enrico Brandizzi
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This kind of thread are my favorite!
Tnx for sharing.
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Old 04-12-2016, 02:56 PM   #17
DownHomeQue
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my last comp Brisket was overcooked.. but It was good lol
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Old 04-12-2016, 06:22 PM   #18
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Underdone is tight and wont flop around a finger or knife.

Notice this one drapes loosely over the blade



Also a done brisket has seperation of fibers in the meat. Kinda like holes in it.

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Old 04-12-2016, 08:06 PM   #19
Jason TQ
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I did this video to show a full cook including the probing when it's done. The first is just the checking when it is done. 2nd is the full long cook. Pictures are awesome, but I wanted to show the probing since I hadn't seen it here before and when I finally saw someone in person probing it helped way more than any anology of doneness. I know the thread was looking for underdone, but thought this might help

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Old 05-16-2016, 12:49 PM   #20
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This is not perfect, but thanks to the feedback on here it has gotten a lot better! Thanks everyone, I am going to keep working!
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Old 05-16-2016, 02:28 PM   #21
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Jason I have to ask about the coconut, never seen that before can you give more detail? Sorry if this is common knowledge.
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Old 05-16-2016, 02:42 PM   #22
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Quote:
Originally Posted by BillN View Post
Jason I have to ask about the coconut, never seen that before can you give more detail? Sorry if this is common knowledge.
You are opening a can of worms about this topic. We just got over macaroon-gate, and here we go again. The people who paid $300 for his classes don't like him giving these secrets away for free
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