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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 09-01-2013, 07:11 AM   #16
AWaters
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Quote:
Originally Posted by gtr View Post
IMO S&P is the way to go with beef - maybe a little garlic, maybe a little onion powder - maybe a little heat - maybe to all that - just let the beef and smoke shine. Pork is a little more amenable to sweet flavors.
I agree with this completely. Sweet and beef don't seem to go together as well. I put no sugar in my beef rub (I do like a bit of garlic and onion in the rub), and make up a sauce that is all tangy and spicy - not sweet. Completely different flavors than I use on pork.

Alex
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Old 09-01-2013, 07:20 AM   #17
El Ropo
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I stopped reading when I saw "I couldn't taste my sauce over the beef flavor".

It sounds like you should stick to pork though.

FYI, 6 hours at 275, I doubt it was even close at that point. I'm guessing internal temp was around 160ish and the stall was just beginning when you started poking that meat. Oh and a 3 to 4 hour rest is always better than 1.75 hours.

Check bludawg's thread for brisket simplicity.
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Old 09-01-2013, 08:33 AM   #18
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Unless my thermapen is 40 degrees off it was all around 205 etc.

Should be guess more appropriate would be I suck at beef! Lol
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Old 09-01-2013, 09:32 AM   #19
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IMO, 205-210 internal is WAY overcooked. I usually pull my briskets at 198-200. To get the briskets from 195 to 205/207 requires a LOT more cooking time. Def overdone. Actually did the SAME thing at a contest. I cooked till 205, pulled the brisket off cooker, kept cooking, went to cut and went everywhere. I FREAKED.
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Old 09-01-2013, 10:11 AM   #20
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Jeff, you have to keep in mind when cooking at higher cooking temps, the final finished temp tends to be higher. I think most people who have made the switch from 225 to 275-325 can't quite wrap their heads around that. Which is the exact reason we all say "when it probes tender, it's done, don't pay attention to internal temp, except as a guideline to start checking with your probe like device."
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