拉猪肉
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
Old 10-01-2013, 08:41 PM   #1
SmittyJonz
Quintessential Chatty Farker
 
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.
__________________
FARKING North Texas BASH - Oct 18 Lake Ray Roberts - Be There!
SmittyJonz is offline   Reply With Quote


Old 10-01-2013, 11:22 PM   #2
retired trucker
is One Chatty Farker

 
retired trucker's Avatar
 
Join Date: 09-28-11
Location: Dallas, Georgia
Default

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.

Blessings,
Omar
__________________
Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.
retired trucker is offline   Reply With Quote


Old 10-02-2013, 12:06 AM   #3
LoneStarMojo
is one Smokin' Farker
 
Join Date: 01-02-11
Location: Smithton, MO
Default

I've had some briskets that I've had to repurpose but this sounds like a good idea. Thanks for the tip : )
__________________
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."

Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
LoneStarMojo is offline   Reply With Quote


Old 10-02-2013, 01:35 AM   #4
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

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..
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ is offline   Reply With Quote


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 01:11 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.