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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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01-14-2012, 06:56 AM | #1 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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Brisket in UDS. Help!
Had my brisket in UDS for 10 hours now. Checked it and the point is "mushy" and the flat is very probe resistant. The internal is at 165-170 now. Should I wrap in foil stick it back in? Or leave it alone. The flat seems really dry is there a reason behind this? Thanks
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Stick burner. |
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01-14-2012, 06:59 AM | #2 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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I'd leave it alone but if your worried about it bring out the foil.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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01-14-2012, 07:02 AM | #3 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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I always wrap mine in foil when it gets to about 165-170. Add a little beef broth when you wrap it and it will add moisture. You have to cook itr till the flat probes like "butta". Usually about 195.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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01-14-2012, 07:03 AM | #4 |
is one Smokin' Farker
Join Date: 05-30-11
Location: New England
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I'd remove the point, wrap the flat in whatever liquid you prefer. Bring it to 200+- remove and let rest in a cooler or cambro for at least an hour. There,s more to it but it's a start.
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01-14-2012, 07:04 AM | #5 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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Is the flat normally dry though at the beginning? At 165 right now it's resistant to put probe in it. And I cut a piece off it's real stringy I guess you'd way and not cut into slices. Make any sense? Sorry this is my first.
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Stick burner. |
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01-14-2012, 07:10 AM | #6 |
is one Smokin' Farker
Join Date: 05-30-11
Location: New England
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did you mark the grain? did you cut across the grain? did you use a water pan? focus rt now on double wrapping and putting in your liquids.
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01-14-2012, 07:26 AM | #7 |
is One Chatty Farker
Join Date: 10-24-11
Location: Granbury, Texas
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I double wrapped in foil stuck it back on. But I thought you were supposed to cut against grain?
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Stick burner. |
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01-14-2012, 07:44 AM | #8 |
is one Smokin' Farker
Join Date: 05-30-11
Location: New England
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ya' always across the grain but you mentio ed a out shredding.
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01-14-2012, 12:28 PM | #9 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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The point always gets tender before the flat. This is normal. Let it go until the flat is also tender.
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01-14-2012, 01:06 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The point can fool you, it probes tender quickly, before it is done. Go by the flat probing easily. If you let the point run until the flat is done, the point will often probe a little less tender than it did at 170, this means the fat has rendered, the meat will be better that way.
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