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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 03-26-2013, 04:26 PM   #1
littleben
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Default tough brisket

Hello everyone, im new here, first post.
Over the weekend i cooked a brisket, put in pan and foiled at 165, cooked to 205, but it never got fork tender, should I have just kept cooking till it did?
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Unread 03-26-2013, 04:30 PM   #2
HeSmellsLikeSmoke
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Typically, yes you should; however, every now and then you get a sorry piece of meat that just doesn't understand the rules.

Best to go by probe tenderness, not temperature.

You can pretend you intended to make brisket chili all along.
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Unread 03-26-2013, 04:34 PM   #3
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I would guess that it needed to cook longer. As said above, feel is better than internal temperature.
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Unread 03-26-2013, 05:02 PM   #4
nostang88
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chop beef!
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Unread 03-26-2013, 05:14 PM   #5
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
You can pretend you intended to make brisket chili all along.
Nothin' wrong w/Brisket Chili....
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Unread 03-26-2013, 05:59 PM   #6
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Quote:
Originally Posted by littleben View Post
Hello everyone, im new here, first post.
Over the weekend i cooked a brisket, put in pan and foiled at 165, cooked to 205, but it never got fork tender, should I have just kept cooking till it did?
YES!
Temp don't mean diddly squat on brisket or pork shoulder cuts!

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Unread 03-26-2013, 07:05 PM   #7
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time, smoke and cold brews till you think its close to done, and to alleviate all anticipation, do not remove it till it probes tender with a shiskabob skewer! i have taught several buddies of mine this little trick and they are gettin better and better at cooking by feel. you'll get the hang of it after a while. it took me cookin one every weekend for about 10 weeks when i dedicated myself to cooking by looks and feel, dont need no farkin thermometer now. well except for chicken
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Unread 03-26-2013, 08:34 PM   #8
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I wasted a number of briskets by trusting a number. Its all about feel.
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Unread 03-26-2013, 08:45 PM   #9
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Quote:
Originally Posted by littleben View Post
Hello everyone, im new here, first post.
Over the weekend i cooked a brisket, put in pan and foiled at 165, cooked to 205, but it never got fork tender, should I have just kept cooking till it did?

BBQ RULES

"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
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Unread 03-26-2013, 09:12 PM   #10
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I've had several crappy briskets that should have been done by temp. The last one I smoked I left on till it was 210 and I thought I ruined it. It was my best yet!
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Unread 03-26-2013, 09:50 PM   #11
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206 is just a guide to let you know that you are getting close. Probe until it is like butter.
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Unread 03-26-2013, 10:25 PM   #12
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I think Bludawg has an alert set up to inform him of when a post comes up with the word thermometer, so he can post that. Haha
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Unread 03-26-2013, 10:28 PM   #13
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All is not lost, even if you already sliced it, I have laid the slices out on a rack in a roaster pan covered with foil, then bake them in the oven til they are tender. I drizzled a little Magi seasoning on them before putting the foil over the roaster, the result was GREAT :-).
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Unread 03-26-2013, 11:53 PM   #14
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As mentioned, cook until tender to the probe... Did you slice it with, or against, the grain????.... A chopped/pulled brisket samich is still good eats!
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Unread 03-27-2013, 07:43 AM   #15
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MY last brisket was like that. Usually I'm just over 200° for it to probe tender. It got closer to 210° and I was impatient. It was good, but really should have been on longer
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