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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 10-01-2013, 08:41 PM   #1
somebody shut me the fark up.
SmittyJonz's Avatar
Join Date: 07-17-13
Location: Burleson Tx
Default If Yo Brisket is Dry.......

Pork Butts and Picnics are relatively Easy .....Briskets are NOT! I'm Still trying to Master Brisket but I'm getting better.

99% of the time if a Brisket Flat is Dry it's Undercooked. If you cook/smoke a Brisket, Rest It and Find the Point Good but the Flat/ Slices Dry and it did not crumble on you then continue slicing - put slices is oven pan - add beef broth and put it in the oven at 250-275 * for 1-2 hrs and enjoy the point while the flat/ slices finish. You can do the same with whole flat instead of slices but it make take 2-3-4 hrs. You can do it the next day if need be.

I've done it with Brisket and Round Roasts that were tough or Dry-- the round Roast I sliced and added Beef Broth and 1/2 Jar of Spicy Brown Mustard and ran it for 2 hrs at 250* and it was Tender and Delicious!

Dry Brisket can also be chopped for Chili Meat or similar too.
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Old 10-01-2013, 11:22 PM   #2
retired trucker
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Join Date: 09-28-11
Location: Dallas, Georgia

If "yo" brisket is dry, then "yo" ain't done cooking it yet more than likely. Biggest mistake most people make when cooking a brisket.

"Yo" forgive me for my puny attempt at humor and in reaction to OP's post.

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Old 10-02-2013, 12:06 AM   #3
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Join Date: 01-02-11
Location: Smithton, MO

I've had some briskets that I've had to repurpose but this sounds like a good idea. Thanks for the tip : )
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Old 10-02-2013, 01:35 AM   #4
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Join Date: 11-15-08
Location: Lake View, New York

I was over aging mine this year (60 days) and they tended to be dry, what time are you aging? I find go 30 then freeze..
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