pulled brisket????

monty3777 · 04-29-2011, 06:30 PM

A friend of mine just opened a bar. In the walk-in freezer he ran across two of the nastiest (in terms of the cut) briskets I have ever seen. He wants me to cook them so they will pull. I'm assuming that's possible - I've overcooked a brisket or two - but I've never actually done it and I want to make sure I get it right. Is it enough to simply over cook them like pork butt? Then just shred?

I did a search and didn't come up with anything obvious, so sorry if this is redundant. I saw DMDon's thread but didn't want to jack it (the thread, I mean).

big brother smoke · 04-29-2011, 07:02 PM

Yup, but it helps to have a moisturing agent for the process (I use the leftovers of my injection).

YMMV!

txschutte · 04-29-2011, 07:55 PM

You can use a beef broth and fruit juice injection as well.

txschutte · 04-29-2011, 07:56 PM

Quote:

Originally Posted by big brother smoke

Yup, but it helps to have a moisturing agent for the process (I use the leftovers of my injection).

YMMV!

It's "moisturizing". I thought your jar of facial cream would have the correct spelling for you.

monty3777 · 04-29-2011, 08:02 PM

Thanks guys. That's what I figured but I thought I'd check just in case I was missing something

landarc · 04-29-2011, 09:04 PM

I see this out here fairly often, they call it falling off the bone tender. I am not sure what bone a brisket is attached to though.

What I see done fairly often is that the brisket is smoked almost to done, then dunked into beer and braised until stringy. It is actually then served after draining.

sitnfat · 04-29-2011, 09:14 PM

If my name is gonna be associated with the food I would make sure it was good meat not just bad cuts. That's just me

Cook · 05-01-2011, 09:57 AM

I used to have lots of experience with chopped brisket. We never took the temp of it and just cooked it until it wanted to fall apart. The final product was mixed with a little sauce...and was actually pretty good.

If you want to pull it, I might would foil it somewhere around 160-170 and take it up to 200. That would probably steam it enough to pull. The problem, as I see it (and don't forget that this is just a guess on my part), is that by pulling you'll end up with stringy beef. I don't like stringy with beef or pork. Chopping seems like a better idea (to me).

Chopping doesn't have to mean minced...you control the cleaver or knife. It is entirely possible to chop to a "pulled" consistency.

dkruks · 05-04-2011, 03:34 PM

My goodness...I think I just had a revelation...(super newbie here) so forgive me...so in order to have a meat (pull) it must reach a temp of 190 to 200F...you have no idea how much money I have spent on meat trying to get a pulled pork or beef...this site rocks...If I understand, smoke until meat reaches 160F, then wrap in foil and continue to raise temp until 190-200F...is it important for the meat to rest before you pull, or can you pull it right away?

I feel a bit like Einstien...(a light just turned on)

Dave

big brother smoke · 05-04-2011, 03:39 PM

Quote:

Originally Posted by txschutte

It's "moisturizing". I thought your jar of facial cream would have the correct spelling for you.

Bite me, Farker

Fatback Joe · 05-04-2011, 03:49 PM

Quote:

Originally Posted by dkruks

My goodness...I think I just had a revelation...(super newbie here) so forgive me...so in order to have a meat (pull) it must reach a temp of 190 to 200F...you have no idea how much money I have spent on meat trying to get a pulled pork or beef...this site rocks...If I understand, smoke until meat reaches 160F, then wrap in foil and continue to raise temp until 190-200F...is it important for the meat to rest before you pull, or can you pull it right away?

I feel a bit like Einstien...(a light just turned on)

Dave

Resting is better, but it will pull well in that 195 to 200 range. Maybe a little higher for beef, but if you are in that range it will be closer than what it sounds like you have been doing.

dkruks · 05-04-2011, 03:55 PM

Quote:

Originally Posted by Fatback Joe

Resting is better, but it will pull well in that 195 to 200 range. Maybe a little higher for beef, but if you are in that range it will be closer than what it sounds like you have been doing.

learning this craft has been very challenging for me...to cook meat to these high temps goes against my religion....lol ...give me a rare tenderloin, and i'd love you forever...lmao

04-29-2011, 06:30 PM	#1
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	pulled brisket???? A friend of mine just opened a bar. In the walk-in freezer he ran across two of the nastiest (in terms of the cut) briskets I have ever seen. He wants me to cook them so they will pull. I'm assuming that's possible - I've overcooked a brisket or two - but I've never actually done it and I want to make sure I get it right. Is it enough to simply over cook them like pork butt? Then just shred? I did a search and didn't come up with anything obvious, so sorry if this is redundant. I saw DMDon's thread but didn't want to jack it (the thread, I mean). __________________ John 21:9

04-29-2011, 07:02 PM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Yup, but it helps to have a moisturing agent for the process (I use the leftovers of my injection). YMMV! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

04-29-2011, 07:55 PM	#3
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	You can use a beef broth and fruit juice injection as well. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

04-29-2011, 08:02 PM	#5
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	Thanks guys. That's what I figured but I thought I'd check just in case I was missing something __________________ John 21:9

04-29-2011, 09:04 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I see this out here fairly often, they call it falling off the bone tender. I am not sure what bone a brisket is attached to though. What I see done fairly often is that the brisket is smoked almost to done, then dunked into beer and braised until stringy. It is actually then served after draining. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-29-2011, 09:14 PM	#7
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN Downloads: 0 Uploads: 0	If my name is gonna be associated with the food I would make sure it was good meat not just bad cuts. That's just me __________________ Rub Won Out BBQ Team,Brisket 180 club

05-01-2011, 09:57 AM	#8
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	I used to have lots of experience with chopped brisket. We never took the temp of it and just cooked it until it wanted to fall apart. The final product was mixed with a little sauce...and was actually pretty good. If you want to pull it, I might would foil it somewhere around 160-170 and take it up to 200. That would probably steam it enough to pull. The problem, as I see it (and don't forget that this is just a guess on my part), is that by pulling you'll end up with stringy beef. I don't like stringy with beef or pork. Chopping seems like a better idea (to me). Chopping doesn't have to mean minced...you control the cleaver or knife. It is entirely possible to chop to a "pulled" consistency.

05-04-2011, 03:34 PM	#9
dkruks Knows what a fatty is. Join Date: 05-02-11 Location: Martensville, Saskatchewan Downloads: 0 Uploads: 0	My goodness...I think I just had a revelation...(super newbie here) so forgive me...so in order to have a meat (pull) it must reach a temp of 190 to 200F...you have no idea how much money I have spent on meat trying to get a pulled pork or beef...this site rocks...If I understand, smoke until meat reaches 160F, then wrap in foil and continue to raise temp until 190-200F...is it important for the meat to rest before you pull, or can you pull it right away? I feel a bit like Einstien...(a light just turned on) Dave

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