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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 10-10-2007, 07:41 PM   #1
Thawley
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Default Can I Serve Brisket @ 175???

The damn thing's been in since 6am and it's been at 177-180* since noon. Wapped in foil two hours ago and its still at 177*.

Dinner guest will be here any minute. Feels good. Smells good. Looks good. Can I serve it?
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Unread 10-10-2007, 07:49 PM   #2
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give it the pull test if the probe slides in eazy and has a slite pull when you take it out its ok
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Unread 10-10-2007, 07:50 PM   #3
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The short answer is yes. You may have to slice it really thin to so you can chew it but you're long past the edible stage...at least no one is going to get sick from it.

Maybe you can just stall the guests for a while and serve up some appetizers. Take the brisket off the smoker and throw it in the oven at a high temp to move things along. Since you have it foiled the smoker isn't doing anything for it anyway. Good luck and let us know how it turns out.
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Unread 10-10-2007, 07:58 PM   #4
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What temp is your smoker at? Are you verifying your smoker temp with 2nd thermometer?
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Unread 10-10-2007, 08:02 PM   #5
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Quote:
Originally Posted by Thawley View Post
The damn thing's been in since 6am and it's been at 177-180* since noon. Wapped in foil two hours ago and its still at 177*.

Dinner guest will be here any minute. Feels good. Smells good. Looks good. Can I serve it?
Are you using your UDS?
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Unread 10-10-2007, 08:07 PM   #6
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Remember that brisket is beef and can be served tar tar if you desire. Scott
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Unread 10-10-2007, 08:14 PM   #7
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Time for a thermo test as well
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Unread 10-10-2007, 10:26 PM   #8
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Thanks for the replies.

It was great. Maybe my best brisket yet. My mom thinks I'm a BBQ god. (Like she'd really say different anyway...)
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Unread 10-10-2007, 11:12 PM   #9
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What was the texture like? Your temp readings can be way off sometimes, especially if you're in a fat deposit.
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Unread 10-11-2007, 01:16 AM   #10
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All that camera equipment and no pics? Bet he had Mc Donalds .
Proof is in the pictures.
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Unread 10-11-2007, 02:50 AM   #11
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Man, when that happens to me.....people comin over, runnin out of time, and the somebitch won't budge.....I throw her in the oven and give her shock to bring it to 195.

Of course, none of my probes are very reliable anyways...
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Unread 10-11-2007, 06:11 AM   #12
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Temperature isn't the only guide-- feel is crucial. Temperature can be deceiving-- on the low and high side. The meat is done when it is done.
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Unread 10-11-2007, 08:36 AM   #13
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Quote:
Originally Posted by Norcoredneck View Post
All that camera equipment and no pics? Bet he had Mc Donalds .
Proof is in the pictures.
How 'bout pictures of my fat gut and charming smile?
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Unread 10-11-2007, 08:43 AM   #14
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Quote:
Originally Posted by Thawley View Post
How 'bout pictures of my fat gut and charming smile?
Uh... no!!!!
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Unread 10-11-2007, 11:50 AM   #15
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Quote:
Originally Posted by Thawley View Post
How 'bout pictures of my fat gut and charming smile?

No offense, but I'd rather have pics of the BRISKET! (have own "fat gut" mod)
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