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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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03-15-2010, 09:42 PM
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#1 |
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Got rid of the matchlight.
Join Date: 03-13-10
Location: Philadelphia, PA
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brisket not tender
Hey ya'll, just gettin started and smoked a couple of briskets , but cant get them tender enough or get that wonderful bark i love so much. Any suggestion?
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03-15-2010, 09:54 PM
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#2 |
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is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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Re: brisket not tender
What methods are u currently using? Time, Temp, Cooker, etc? This will help with pointing you in the right direction.
__________________
HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
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03-15-2010, 09:57 PM
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#3 |
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Got rid of the matchlight.
Join Date: 03-13-10
Location: Philadelphia, PA
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220 degrees, whenever its done , and weber kettle cooker
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03-15-2010, 10:03 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Cook it until it's tender. More info about cooker and temp will help with a rough time estimate. jsut remember, these aren't steaks, they don't get tough from lots of cooking, they start tough and get tender when they are done.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-15-2010, 10:03 PM
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#5 | |
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is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA
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Quote:
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-elbows deep in someone else's misery. |
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03-15-2010, 10:11 PM
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#6 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Go more for 190-195 for internal temp. You shoudl be able to slide a meat thermometer into it easily, like budda. As it is coming up to temp, probe it to feel how it feels then, you will definitely notice the difference when it finally is ready. don't panic if it is not there by 195 though, let it go until it is tender. Don't wait until it is 220 though.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-15-2010, 10:15 PM
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#7 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would say what those guys said. You should be able to get good results in a kettle. I cook a little higher temp, but still look for 190F or higher internal temperature. And I only trust the probe for doneness.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-15-2010, 10:17 PM
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#8 |
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Full Fledged Farker
Join Date: 02-19-09
Location: Las Vegas, NV
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Are you cooking with the fat cap up or down?
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2x 18.5 WSM, Mini WSM, UDS, Weber Performer, Orange Thermapen, cheapo gasser; KCBS MCBJ |
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03-16-2010, 01:49 PM
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#9 |
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Got rid of the matchlight.
Join Date: 03-13-10
Location: Philadelphia, PA
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fat cap up
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03-16-2010, 01:50 PM
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#10 |
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Got rid of the matchlight.
Join Date: 03-13-10
Location: Philadelphia, PA
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Fat cap up, ive even tried wrapping it in foil and placing it in a cooler for few hours after.
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03-16-2010, 02:36 PM
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#11 |
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Full Fledged Farker
Join Date: 02-19-09
Location: Las Vegas, NV
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This is an oft-debated topic among the Brethren, but from what I can tell, fat cap down is the way to go. It provides a bit of insulation, if you will, which keeps the brisket from getting tough and dried out. Guess you'll have to try again.
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2x 18.5 WSM, Mini WSM, UDS, Weber Performer, Orange Thermapen, cheapo gasser; KCBS MCBJ |
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