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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 05-14-2016, 07:26 AM   #31
somebody shut me the fark up.

ShadowDriver's Avatar
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc

Originally Posted by AussieTitch View Post
Could you have fried the brisket in butter to moisten it, thats how we reheat some meats for service?
When I reheat it for future meals this week, I'll do what I typically do: use some of my "mop sauce" as a nice liquid base to slowly reheat the brisket in a skillet. The flavors meld nicely and the meat gets nicely rehydrated. Win-Win in my book.
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20)
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Thanks from:--->

Old 05-14-2016, 10:29 AM   #32
Babbling Farker

AClarke44's Avatar
Join Date: 05-14-14
Location: Yukon, OK

Those pork burnt ends look great!

I wonder if you just didn't end up with a "bad" brisket. I've heard of people having similar issues on the occasional brisket (even with prime briskets). I guess it has to do with the way the fat (that you can't see) runs through or the lack of it.....
I had a similar experience like yours once and thought it was something I did (I still wonder ) but several people told me sometimes it's just the meat.....
I'm Andrew..
Oklahoma Joe’s Bronco
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brisket, Oakridge Rub, pork burnt ends, pork butt

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