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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-27-2012, 12:36 PM   #16
Toast
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Another thing I've learn is to buy at least a Choice grade cut. I've never had much luck with Select grade. I'm sure some folks here can take any grade and make it taste Great.
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Unread 10-28-2012, 10:47 AM   #17
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like I said in the past, start ... looking at it once meat is around 180.... if it probe tender let it rest...in my opinion anything above 190 (some cows do require longer, not all cook the same) on a flat it will crumble. But you will just have to find a way that works for you. In my opinion a flat can not be in a hot oven, save that for the packer...a smoker while doing a flat above 250 just elevates the surface temperature and will pull the moisture out of it, along with extensive skrinkage... A larger cut can withstand this..also double check you temp of smoker at meat level...where it is cooking....maybe think about a tray of water inside the smoker, to bring the humidity up inside the chamber..
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Unread 10-28-2012, 11:24 AM   #18
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Question?
Brian suggests cooking the Brisket after wrapping in the oven since it will no longer be getting smoke.
Except for the "purist" aspect of avoiding the oven and cooking solely in a Pit, this seems to make sense
Any comments?
Thanks in advance
Michael
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Unread 10-28-2012, 11:33 AM   #19
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Quote:
Originally Posted by tuckerdog99 View Post
Question?
Brian suggests cooking the Brisket after wrapping in the oven since it will no longer be getting smoke.
Except for the "purist" aspect of avoiding the oven and cooking solely in a Pit, this seems to make sense
Any comments?
Thanks in advance
Michael

Do it all the time for many different reasons. A true purist can go to unnecessary extreams at times when producing the best product is what it really is all about and not how it was produced.
Dave
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Unread 10-28-2012, 11:43 AM   #20
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Here is a wackadododdle idea that I have not tried, On a small cut especially a cut with little to no fat like a trimmed flat, I wonder if it could be better to put no salt on it until after it is cooked. This may help by not drawing out the moisture and could be added back in with the liquid which could have the salt put back in and applied to the meat. Also wonder how salty his rub was and how long it sat with it on before starting the cook?
Dave
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Unread 10-28-2012, 12:12 PM   #21
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I'm reading allot of suggestions here However no one has even come close to helping the OP solve the problem. Read this! Then do it!!! it will change your life and improve your brisket. http://www.bbq-brethren.com/forum/sh...hlight=brisket

Then read this
http://www.bbq-brethren.com/forum/sh...+train+brisket
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Unread 10-28-2012, 12:18 PM   #22
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Quote:
Originally Posted by Bludawg View Post
until it probes like a 16 yr old cheerleader with a case of hot pants
Dude?
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Unread 10-28-2012, 12:25 PM   #23
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Great tutorial.
Easy to read and great pictures.

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

TIM
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Unread 10-28-2012, 12:48 PM   #24
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I have never cooked such a small flat but tend to agree with BigBellyBBQ this one is not suitable for a hot and fast cook.
Dave
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Last edited by Mo-Dave; 10-28-2012 at 03:51 PM..
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Unread 10-28-2012, 12:49 PM   #25
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the heading is "what am I doing wrong" so....go in one direction and it will work..too many cooks spoil the brisket..focus on one thing, one set of ideas...and make it happen...
my first brisket took 18 hours to cook and it was outstanding...thats where I learned the difference of grate temps vrs other incorrect temperature locations..and where I came up with the saying when it is done..it is done, if not go have another beer..
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Unread 10-28-2012, 03:45 PM   #26
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Your problem is clearly revealed here.


You are the girls, your shoes are on too tight, Morris is the instructional, and the "boys" are all of us.

Now lets see some action (Heat) and get some asses jiggling to have some perfection.
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Unread 10-28-2012, 03:56 PM   #27
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Quote:
Originally Posted by Pitmaster T View Post
Your problem is clearly revealed here.

You are the girls, your shoes are on too tight, Morris is the instructional, and the "boys" are all of us.

Now lets see some action (Heat) and get some asses jiggling to have some perfection.
Thanks for the insightful answer.

There are very few great cooks in the whole wide world that would have ever figured out the answer for him.

You are truly a BBQ God.

TIM
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Unread 10-28-2012, 04:12 PM   #28
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I live in Gastonia just down the road from you. You would think that living NC there would tons of places to get good meat from but there's not. Two places you may try is the Meat House on Rea Road or The Fresh Market on Pinevile Mathews Road. Both have great meat and The Freah Market only has Hereford beef, but I've cooked it and loved it. Hope this helps a distant neighbor.
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Unread 10-28-2012, 04:27 PM   #29
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Quote:
Originally Posted by The_Kapn View Post
Thanks for the insightful answer.

There are very few great cooks in the whole wide world that would have ever figured out the answer for him.

You are truly a BBQ God.

TIM

Come closer Tim. Closer.... just a weeeee but....

Belch.......

Sorry Tim.... gas from my V8 and Cookie Dough and egg nog smoothie.
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Unread 10-28-2012, 04:29 PM   #30
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To solve you problem, given what you have to work with, that being a crappy, over-trimmed 2.5 pound flat.

1. You cannot get it to jiggle, you need the point meat to do that.
2. If you really want to get it done moist and tender, you need to add moisture.
3. You need a moist cooking environment for that small a meat.

Soooo, contrary to any other brisket cook, either inject or marinate the meat. Inject with beef broth and Worcestershire sauce, or marinate in same. If you marinate, at least 4 hours.

Smoke at 235F to 250F until color is reached. Then, place on a rack, in a pan, and dump some fresh marinade into the bottom of the pan. Place, covered, into cooker at 250F until thermo reads 190F internal temperature. Remove from pan, place on rack and cook until probe tender, it will be below 200F most likely. You could easily do the pan part in the oven for all it matters.
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