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Old 02-12-2018, 10:22 AM   #46
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btw, I do plan( hopefully) to try this test with brisket this weekend but I think I want to try at 212 degrees. I think 180 is a little too low/slow for me
looking forward to this boiling brisket cook.
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Old 02-12-2018, 12:07 PM   #47
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looking forward to this boiling brisket cook.
I will have DATA
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Old 02-17-2018, 10:39 AM   #48
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those stories of low and slow brisket- I wonder how accurate their gauges were.

the brisket has been cooking 18 hours now. temp has been rock steady at 210 degrees . internal temp 153.7 and it took 9 hours to make the trip from 40 -140.

Im thinking those guys who say they cook low and slow brisket in 12 or 18 hours or whatever have a bad gauge.
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Old 02-17-2018, 10:12 PM   #49
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Ok I'm about damn sick and tired of this low slow brisket.

29 hours till probe tender at 170 degrees! 29 hours in the cooker unfoiled !

But it was the most tender most juicy brisket flat I've EVER made or EVER eaten period!!!

To not blow it out of proportion it was also the best marbled brisket I've ever bought. All 19lbs of it. So that played a big part. I couldn't believe my luck that Sam's club had a well marbled brisket but this was the most melt in your mouth flat ever
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Old 02-17-2018, 10:14 PM   #50
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Why 210 and not 225? That's what most cook books pre 1990 list for barbecue.
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Old 02-17-2018, 10:49 PM   #51
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Why 210 and not 225? That's what most cook books pre 1990 list for barbecue.
Just sneaking up on my ideal temp.

Next one will be done at 225 but I'm very happy with the results of the 210 cook. I didn't think a flat could be this tender and not even foiled
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Old 02-18-2018, 08:59 AM   #52
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Why 210 and not 225? That's what most cook books pre 1990 list for barbecue.
I'd like some 'vintage' barbecue cook books. What pre-'90s books do you own or have looked at? Maybe I can find 'em somewhere and pick them up.
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Old 02-18-2018, 10:17 AM   #53
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This was my heat profile from the 29hr cook - for 90 pct of the time it was at 210 but I placed the lid incorrectly one time and it went to 240 for about 2 hours or so.

Meat was pulled at an internal temp of 170 degrees and if you look at the left side of the Brisket slice you'll notice it's barely holding on
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Old 02-18-2018, 12:36 PM   #54
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I love a pic of a slice that looks like it might break off on its own. :Thumb:

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Old 02-18-2018, 06:25 PM   #55
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Quote:
Originally Posted by el luchador View Post
Ok I'm about damn sick and tired of this low slow brisket.

29 hours till probe tender at 170 degrees! 29 hours in the cooker unfoiled !

But it was the most tender most juicy brisket flat I've EVER made or EVER eaten period!!!

To not blow it out of proportion it was also the best marbled brisket I've ever bought. All 19lbs of it. So that played a big part. I couldn't believe my luck that Sam's club had a well marbled brisket but this was the most melt in your mouth flat ever
Do a prime rib at low temp, you may find that it's results are equally good.
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Old 02-18-2018, 06:33 PM   #56
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Default Super low and slow brisket question

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I'd like some 'vintage' barbecue cook books. What pre-'90s books do you own or have looked at? Maybe I can find 'em somewhere and pick them up.

I’d need to check my box of books in the garage. I have a few from the mid 90s. But a search for brisket temp will get you a lot of hits before the hot and fast technique became common place.

Like this:



The guy then had about a dozen or so people echo his smoking temp for briskets. Amazing how this was the norm at one time.
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Old 02-18-2018, 06:49 PM   #57
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I'd like some 'vintage' barbecue cook books. What pre-'90s books do you own or have looked at? Maybe I can find 'em somewhere and pick them up.
"The Complete Barbecue Book," by John and Marie Roberson, published in 1951. It has sections on building outdoor cookers, entertaining, mixing cocktails, and over 300 food recipes, among other things.

This book is everything the post-war boom is said to have encompassed as regards family leisure.
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Old 02-18-2018, 08:48 PM   #58
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Quote:
Originally Posted by pjtexas1 View Post
I love a pic of a slice that looks like it might break off on its own.

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Thanks. First time I've achieved that.

Quote:
Originally Posted by Burnt at Both Endz View Post
Do a prime rib at low temp, you may find that it's results are equally good.
Thanks. I Will have to not that if I ever cook a prime rib.

Quote:
Originally Posted by Czarbecue View Post
I’d need to check my box of books in the garage. I have a few from the mid 90s. But a search for brisket temp will get you a lot of hits before the hot and fast technique became common place.

Like this:



The guy then had about a dozen or so people echo his smoking temp for briskets. Amazing how this was the norm at one time.
I like the idea of letting the rub sit for two to three days. I like to go four days on brisket if possible
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Old 02-18-2018, 09:04 PM   #59
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4 days? I only cure my pastrami for 6
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Old 02-18-2018, 09:12 PM   #60
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Pretty masochistic going with such a big brisket at that cook temp. 4# less would have saved you some hours.
Cool experiment, though.
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