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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-09-2013, 01:04 AM   #1
Neonnblack
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Join Date: 01-15-13
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Default Second brisket

So the first brisket i ever cooked was in a kettle came out pretty damn good.
I did one this weekend and it came out so so, little over cooked, the brisket threw me through a loop. Was a 12 pound packer, trimmed the hard fat and seasoned her up. About 7 hours in i probed and lookey there the flat was easy to probe and the point was very nearly behind it, and it had a nice jello like shake. So i pull the the brisket off and shut the smoker down and took the meat inside. For whatever reason i decided to probe it again (i like probing) and it wasnt butter like anymore... what the fark... so i threw it in the oven for another 1 1/2 hours till it probed fine. Wrapped and in a cooler for longer than it should have been, but not really longer than i had my first ever brisket in a cooler.

So i separated the point and flat and sliced accordingly. The points collagen didnt break down all the way and the flat was a bit over done. I have no idea what happened in that smoker. ran it 275-325 the whole cook. Although, it tasted GREAT. Awesome tasting brisket just a little over and under done.


(dont laugh at my trim job)




(dont laugh at my bbq sauce)

also, i ate a pig foot at work today
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Old 04-09-2013, 01:31 AM   #2
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Looks real good
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Old 04-09-2013, 09:47 AM   #3
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There is but 1 cure for that issue a long hold (3-4 hrs) at temps between 170-200 the letting it cool to 150 before attempting to slice. Still looks good to me I'd hit it.
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Old 04-09-2013, 10:04 AM   #4
cowgirl
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Looks great to me too!
I have plates just like those.
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Old 04-09-2013, 10:10 AM   #5
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Sure looks good!
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Old 04-09-2013, 10:13 AM   #6
code3rrt
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Looks great from here! Great cook.

KC
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