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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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01-13-2013, 03:01 PM | #16 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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For you other question, not all of the flat will probe the same.... Part of the flat overlaps the point and the rear of the flat usually is thinner so it can actually dry out while the remainder is cooking tender. You sort of have to figure out when to call the ball on tenderness. A long rest will help the tenderness and moistness even out, so many folks rest a good long while. When you overcook, the protein fibers that you have been trying to unwind for tenderness, will start squeezing out the moistness (gelatin) they have been hanging on to and all that goodness goes into the pan or the foil if you have wrapped. The meat you have left is very fiberous and tougher... I do agree with Bludawg in that a little overcooked is better than a little undercooked.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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01-13-2013, 03:34 PM | #17 | |
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
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It rested for at least 4 maybe 5 hours wrapped tight in foil in a cooler packed with towels. I also wondered if this had something to do with the outcome. It was a longer rest than I wanted but just the way it worked out on that day. Thanks. Ben |
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01-13-2013, 04:28 PM | #18 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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After you cook it tender and it probes the way you want it it might be 200°+... so before coolering you need to either open the foil and let it vent, or tent the brisket for about 10-15 minutes or so before wrapping for the cooler.... Otherwise, a brisket that hot will continue to cook in a cooler. And maybe overcook without you realizing it.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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Thanks from:---> |
01-13-2013, 05:46 PM | #19 | |
On the road to being a farker
Join Date: 07-26-12
Location: Gastonia, NC
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The Practical BBQ'r! |
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01-14-2013, 05:46 PM | #20 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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I disagree, It's NOT a hard thing to master. Either the probe goes in easy or it doesn't. In my opinion, your brisket is undercooked.
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Thanks for noticing |
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01-14-2013, 07:45 PM | #21 |
On the road to being a farker
Join Date: 07-26-12
Location: Gastonia, NC
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I guarantee you, if your probe is correct, you have a packer cut, you take brisket off cooker as soon as the internal temp reaches 192, probe is in meat and not a fat pocket, you wrap in foil, place in an ice chest without ice, fill up empty space with towels, take it out 4-12 hours later, you will have a perfect brisket. I've done dozens that way. If you mess up and take it out at195 it will ready ready after 1 hour just being wrapped in foil. If you were to hold it in the igloo overnight it would be mush. Either your probe was broke, or not properly placed.
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The Practical BBQ'r! |
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01-14-2013, 07:50 PM | #22 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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Thanks from: ---> |
01-14-2013, 07:57 PM | #23 | |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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01-14-2013, 09:07 PM | #24 | |
On the road to being a farker
Join Date: 07-26-12
Location: Gastonia, NC
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Quote:
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The Practical BBQ'r! |
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01-14-2013, 09:25 PM | #25 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Colorado Springs, CO
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You're such a tease!
__________________
WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD??? |
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01-15-2013, 09:12 AM | #26 |
On the road to being a farker
Join Date: 07-26-12
Location: Gastonia, NC
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LOL
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01-15-2013, 09:18 AM | #27 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Too bad you couldn't get much of a smoke ring....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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01-15-2013, 09:41 AM | #28 | |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Did this brisket ever see any Tender Quick?
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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01-20-2013, 03:34 PM | #29 |
On the road to being a farker
Join Date: 08-17-11
Location: Strongsville, Ohio
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I thought they outlawed Red Dye #1.:beer:
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[SIZE=3][FONT=Impact][COLOR=red]RUB-A-RIB-RIB BBQ[/COLOR][/FONT][/SIZE] Two Modified WSM 22, iQue 110, CyberQ, Traeger Texas, Smokey Joe, Weber Gasser CBJ |
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