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 01-01-2008, 05:43 PM   #16
jminion
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Sampson
That was my good friend Jim Monihan from Boise, great guy.

Jim
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Old 01-01-2008, 08:39 PM   #17
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there's a reason the saying goes..."stick a fork in it, it's done!"
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Old 01-01-2008, 09:14 PM   #18
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Quote:
Originally Posted by jminion View Post
Sampson
That was my good friend Jim Monihan from Boise, great guy.

Jim
Sorry for the confusion, and you're right, he is a great guy. I guess if you're going to be confused with someone it might as well be a guy like him...
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Old 01-01-2008, 09:15 PM   #19
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This particular brisket never had the feel when sliding a probe in with the grain.I was surprised that it wasnt tough and chewy.From the start it was just different from the others I have done.I really thought that it would be Shoe leather but it is tender.I guess we try another one in a couple weeks.Thanks every one for the input.
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Old 01-02-2008, 01:25 AM   #20
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Quote:
Originally Posted by sampson View Post
"Check with a probe, go by feel,"

What should it "feel" like? Brisket is definitely my weak point, any help is appreciated, thanks...
it depends on how close it is to feeding time.
AS SOON AS a probe inserted into the center of the flat, with the grain feels like a warm knife thru cool butter (Meaning a small amount of resistance), thens its cooler time. Let it rest and relax and have short vacation before being devoured.

If your eating(or submitting) shortly, take it to even less resistance where there is very little pushback when inserting the probe.

the point is.. DO NOT JUST TAKE IT TO 190-195-200 becase itsa a target temperature. Start checking sooner, around 180. You could be pushing a done(at 185) brisket past tender and juicy straight to dry and overdone.
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