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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.


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Unread 01-03-2014, 06:05 PM   #16
SmittyJonz
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Even tho this video is Ribs watch at 9:34 mark - Fine Example of Probe Tender ! But Brisket has a smaller window( time frame) of done than pork so you gotta probe every hr starting at 4-5 th hr then possibly 1/2 hr towards the end cuz it can go from almost there to overcooked crumbly in 30-45 minutes time. But slightly overcooked and crumbly is Deliscous - way better than undercooked n tough or dry.......
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Unread 01-03-2014, 06:10 PM   #17
Diesel Dave
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You got that right Smitty
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Unread 01-03-2014, 06:46 PM   #18
bbqwilly
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Thats some great looking Q. I love that stickburner.
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Unread 01-04-2014, 08:05 AM   #19
Bperkins01
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Thanks everyone!
I had seen on one of the TV shows the people testing butts and brisket by feel..
I think it was Chris Lily who put one on a sheet pan and just squished it.. That helped with understanding the feel part..

My Brisket needed more time based on all your responses. Next one will get more time and testing with probe..

Great feedback :)
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Unread 01-04-2014, 09:51 AM   #20
Shoes
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I've yet to cook a perfect brisket. Latest attempt the flat was dry but the point and flat under the point was good. Chicken at my house gets grilled, no one in my family will eat it unless the skins crispy.
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