The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 04-15-2013, 03:39 PM   #1
golden calf
Got rid of the matchlight.
 
Join Date: 03-22-13
Location: los angeles, CA
Downloads: 0
Uploads: 0
Default Small brisket help

Smoked 2 small 4# briskets yesterday. One clearly was a flat and the other a point. Both from the only supplier I use for brisket b/c his quawould is so good. The point came out perfect and the flat was horrible. I called it tomorrow's chili.
I use a BGE. Smoked at 245 until the internal hit 160. Wrapped them individually in foil and put it back on. After 1.5 hrs the point was ready. Even 3 hrs later the flat was still very tough and it wasn't going to get better.
Why did this happen?
My thought is that the higher fat content in the point made it turn out better. But why? I left the fat cap on both. Clearly a bigger flat would have been easier, but that doesn't sit well with me from a cooking science perspective. Can someone help explain?
Thanks!
__________________
Never start a cook without a full tank of profane.
golden calf is offline   Reply With Quote


Unread 04-15-2013, 04:40 PM   #2
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

You didn't cook it long enough Points always give it up first.Flats take a little longer to get to probe tender because the fibers are closer together.

BBQ RULES FOR SUCCESS



YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter)
Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 160 in the breast.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:57 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts