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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 03-13-2013, 04:49 PM   #16
BigHatBBQ
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Default foil advantage

The big advantage to wrapping in foil or using a foil pan is to catch all the drippings. Makes a great starter for a sauce.
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Unread 03-13-2013, 04:53 PM   #17
Swamp Donkeyz BBQ
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Grills Gone Wild is right. Don't stop until the flat probes with little resistance. Then you're free to pull it off and let it rest. Sounds like your doing fine.
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Unread 03-13-2013, 05:19 PM   #18
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Ok the point is beyond butter feeling but the flat is still running a bit tougher and is at 180 to 185. Should I keep going or pull it and let it carry over?
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Unread 03-13-2013, 06:11 PM   #19
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The point is almost always going to be more tender. Keep going until the flat offers little resistance.
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Unread 03-13-2013, 06:38 PM   #20
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Default Re: First time brisket..

I took it off cause I got scared but I put it back on... its been going since 11 and its 640 now so i was worried I'd over do it

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Unread 03-13-2013, 06:51 PM   #21
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Default First time brisket..

Don't worry bout the IT. Usually around 190 I start checking a few different spots on the flat. You want to stick your thermometer in every 30-60 minutes until it feels like you're sticking it in a warm butter. If you pull it before this the flat will more than likely be tough. Don't sweat the point now. It has enough fat to keep it good until the flat is ready. Don't pull til it probes right!
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Unread 03-13-2013, 09:28 PM   #22
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Default Re: First time brisket..

Took it off around 8 pm. My wife was starving so we sliced off piece and I wrapped it back up tighg on the counter. I later sliced off a large section for us tomorrow then a piece for my buddy and I for lunch tomorrow..along with in laws.

This stuff doesn't last long

Best brisket I've had. Thanks a bunch

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Unread 03-13-2013, 10:56 PM   #23
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What a fantastic running commentary from the Brethren. End result looks terrific.
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Unread 03-14-2013, 08:05 AM   #24
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Sounds like it worked out good. One thing I started to do was log the times and temps of my cooks. It's not uncommon for my briskets to take over 12 hours, though I cook more in the 275°F range
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Unread 03-14-2013, 11:22 AM   #25
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Looks like you did a good job! Looks nice and juicy. Always trust your probe. You can have two briskets, the same weight and grade, and both have completely different cook times. Once you get the HnF down you'll never look back.
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