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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 10-28-2012, 04:36 PM   #31
The_Kapn
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Quote:
Originally Posted by Pitmaster T View Post
Come closer Tim. Closer.... just a weeeee but....

Belch.......

Sorry Tim.... gas from my V8 and Cookie Dough and egg nog smoothie.
I really hope you feel better when the gas in gone.
We can not exist without your guidance.

Get well--OK?

TIM
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Unread 10-28-2012, 04:45 PM   #32
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Quote:
Originally Posted by The_Kapn View Post
I really hope you feel better when the gas in gone.
We can not exist without your guidance.

Get well--OK?

TIM
"gas in gone?"

"can not?"

Good Gracious.

I'd douche but you sent the price of the supplies up Tim. Both pig meat AND douche water are sky high these days because of you.
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Unread 10-28-2012, 04:48 PM   #33
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Originally Posted by landarc View Post
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.
I knew you'd come through, Roadmaster.
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Unread 10-28-2012, 04:51 PM   #34
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Quote:
Originally Posted by Pitmaster T View Post
"gas in gone?"

"can not?"

Good Gracious.

I'd douche but you sent the price of the supplies up Tim. Both pig meat AND douche water are sky high these days because of you.
I am confused,
'I pot a totally "adoring and supporting" post and ,,,,,????

I just hope you recover and feel better in the future.

TIM
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Unread 10-28-2012, 04:52 PM   #35
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Yeah, but, nobody listens to me, it is up to DeGuerre to save this poor souls brisket.
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Unread 10-28-2012, 05:40 PM   #36
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If I had a flat like that I'd be foiling or panning it bigtime. The big thing is no fat cap.
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Unread 11-04-2012, 05:24 PM   #37
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Gentlemen. Thank you for your help. I was too depressed to come back after last week's third debacle in a row. But I read your comments put them into action.

I think I finally got it right. Check out below...

1. I went Bigger. A 7# Flat.
2. I went choice. As you suspected, my last flat was SELECT.



3. Simple Rub.




4. This one had a fat cap.






5. At 165* I took it off the smoker and wrapped it in parchment and put it in the oven at 250*



6. Probe tender. I started to freak out because I wasn't sure I knew what probe tender felt like. But I think I got it. The result was moist and delicious, but it did not completely crumble. I am not complaining tho.





And the results were JUICY!!!








And even better on a sandwich with carmelized onions...




Thanks so much for your good advice... next time I will cook it at 225* and see if its even better!
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Unread 11-04-2012, 05:30 PM   #38
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I'm glad you finally got it, looks real good IMO go hotter not colder and keep it on the pit the whole time.
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Unread 11-04-2012, 05:35 PM   #39
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Looks Great
I love it when a plan comes together.

IF you are cooking other things, leaving on the pit is fine.
IF you have nothing else to use the smoke for, the oven works just fine.

Great Job.

TIM
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Unread 11-04-2012, 05:53 PM   #40
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Quote:
Originally Posted by Garrett View Post
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.
I ended up with a choice flat from Harris Teeter. $5.99/#. Same as The Meat House who I called. Next time I will check out the Fresh Market on P-M Road. Thanks Neighbor!
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Unread 11-04-2012, 06:11 PM   #41
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Where's the bark? Needs bark!
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Unread 11-04-2012, 06:14 PM   #42
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glad your most recent cook turned out. I think size was definitely part of the problem. A 2.5lb brisket is just too small. Brasing is about the only hope for one that small in my opinion. Personally, I don't like them smaller than 8lbs but your 7lber turned out real well. If you can get your hands on a small packer, 10lbs or so, I think you would like your results even better.
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Unread 11-04-2012, 06:39 PM   #43
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I don't have Bark because I am wrapping and putting in the oven. I just don't have the confidence to leave it on the smoker. Not on a $40 piece of meat. My wife already thinks I am nuts.
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Unread 11-04-2012, 07:38 PM   #44
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225 to see if its better?

and so the "low and slow death march" continues.....
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Unread 11-04-2012, 10:31 PM   #45
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Quote:
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225 to see if its better?

and so the "low and slow death march" continues.....
Pit, I said that because I am hearing that the smaller flats can't handle a fast cook. If I find a small packer I'll cook it at 275* just like this one.

Sent from my Galaxy Nexus using Xparent Blue Tapatalk 2
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