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 05-14-2016, 03:19 AM   #16
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That's some good looking food. I might have to give this pork burnt ends a try sometime.
You got your flat wrapped by now?
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Old 05-14-2016, 03:42 AM   #17
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Titch,

They're really nice little nuggets of porky goodness. I'm not a sweets guy, but I think I need to add some brown sugar to the mix when I put the next batch back in the smoker. It'll work out nicely.

Cheers, COS

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You got your flat wrapped by now?
I sure do. She's been wrapped for about 2 hours or so. Still waiting for that thickest part of the flat to finally probe nicely. I've been checking about ever 30 minutes or so. Patience... something I don't have much of, but this hobby/obsession sure makes me work on that sometimes.
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Old 05-14-2016, 04:12 AM   #18
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Quote:
Originally Posted by ShadowDriver View Post
Titch,

They're really nice little nuggets of porky goodness. I'm not a sweets guy, but I think I need to add some brown sugar to the mix when I put the next batch back in the smoker. It'll work out nicely.

Cheers, COS



I sure do. She's been wrapped for about 2 hours or so. Still waiting for that thickest part of the flat to finally probe nicely. I've been checking about ever 30 minutes or so. Patience... something I don't have much of, but this hobby/obsession sure makes me work on that sometimes.
Yes patience I have, I just hate it when I run out of time. It can test your patience. Hope all turns out good.
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Old 05-14-2016, 05:55 AM   #19
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Great looking ends. When I do pork burnt ends I prepare the butt just like a normal cook. I take it off the smoker at 160 degrees. It has nice color and bark by then. I then cube it up,put in foil pan,more rub on it, and cover with foil.put back on smoker until just about probe tender. Take foil off toss with sauce, put back on smoker uncovered till done. This works great for me.
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Old 05-14-2016, 05:56 AM   #20
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*sigh* - I'm not even going to post a photo.

Couldn't win on this one. Afraid I overcooked this one... no floppy feel... must've cooked all the fat out of it and missed the sweet spot. Damn. First time for me cooking a brisket (flat) too far!

Well... Momma's baked beans and garlic sautéed green beans are the winners tonight.
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Old 05-14-2016, 05:57 AM   #21
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Old 05-14-2016, 05:58 AM   #22
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Brisket chili
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Old 05-14-2016, 05:59 AM   #23
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Quote:
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We all learn from each others' successes and failures.
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Old 05-14-2016, 06:02 AM   #24
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Quote:
Originally Posted by ShadowDriver View Post
*sigh* - I'm not even going to post a photo.

Couldn't win on this one. Afraid I overcooked this one... no floppy feel... must've cooked all the fat out of it and missed the sweet spot. Damn. First time for me cooking a brisket (flat) too far!

Well... Momma's baked beans and garlic sautéed green beans are the winners tonight.
Does it just crumble when sliced or break in two when folded? It wasn't a total loss, you had some great looking pork burnt ends.
I would rather have it undercooked slightly than over cook a brisket, just me.
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Old 05-14-2016, 06:07 AM   #25
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Quote:
Originally Posted by COS View Post
Does it just crumble when sliced or break in two when folded? It wasn't a total loss, you had some great looking pork burnt ends.
I would rather have it undercooked slightly than over cook a brisket, just me.
The bits on the ends crumble. The thick bit seems a bit undercooked... but it's like there's no fat left in it...

But, alas... All is NOT lost!

It's amazing what a simple mop sauce (served with the brisket) can do.

Ingredients:
Apple Juice/Cider
Apple Cider Vinegar
Bourbon
Worcestershire Sauce
Lemon Juice
Dry Rub

- Bring it all to a simmer and let it reduce by about 1/2.

Each slice of this brisket seems to soak up the sauce, open up... relax... and then... it's tender and delicious like it should've been in the first place.
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Old 05-14-2016, 06:12 AM   #26
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Quote:
Originally Posted by ShadowDriver View Post
The bits on the ends crumble. The thick bit seems a bit undercooked... but it's like there's no fat left in it...

But, alas... All is NOT lost!

It's amazing what a simple mop sauce (served with the brisket) can do.

Ingredients:
Apple Juice/Cider
Apple Cider Vinegar
Bourbon
Worcestershire Sauce
Lemon Juice
Dry Rub

- Bring it all to a simmer and let it reduce by about 1/2.

Each slice of this brisket seems to soak up the sauce, open up... relax... and then... it's tender and delicious like it should've been in the first place.
That's good to hear. One thing it's not only fat that gives the meat moisture, it's also the connective tissues breaking down. You might not see the fat, but the connective tissue is still there to give it moisture.
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Old 05-14-2016, 06:14 AM   #27
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The burnt ends look crazy good, ShadowDriver. Well done!
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Old 05-14-2016, 06:29 AM   #28
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Could you have fried the brisket in butter to moisten it, thats how we reheat some meats for service?
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Old 05-14-2016, 07:06 AM   #29
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Looks great!
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Old 05-14-2016, 07:25 AM   #30
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Those burnt ends look so tasty. Nice cook.
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