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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 11-06-2007, 07:33 AM   #31
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Just wanted to confirm that I wasn't completely crazy.
woah woah woah -- nobody said THAT!
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Unread 11-06-2007, 07:37 AM   #32
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woah woah woah -- nobody said THAT!
Hence my use of the term, completely!
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Unread 11-06-2007, 07:40 AM   #33
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You may still be completely crazy. We just confirmed that your friend doesn't know how to smoke.

Thanks for the reaffirmation.

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Unread 11-06-2007, 08:47 AM   #34
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I think I saw a post on this somewhere... I believe the brisket was KOBE... I think this would be a huge factor...

Taking that meat to 195 may in fact turn it to total mush... no experience, just a guess.
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Unread 11-06-2007, 09:01 AM   #35
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I'll take my flat to 170 when I'm making Pastrami
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Unread 11-06-2007, 09:20 AM   #36
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Also remember some people see "beef" and think the normal cooking plateaus of rare-medium-well done. What we consider normal isn't the norm for most cooks. I did that once with swiss steak I made, and is indeed was shoe leather. Next time, I cook to the temps you've all discussed in this thread, and see how that turns out (oh yes, there will be blo- er, pictures)...
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Unread 11-06-2007, 11:09 AM   #37
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Originally Posted by TOPS BBQ View Post
Okay, I'm ready to be flamed...but here it goes. I have competed in only four comps and have placed fifth two times. I cooked my briskets to an internal temp of 175-degrees wrapped for one hour in the cooler and sliced for presentation. Had I cooked them to a higher temp would have I placed higher, who knows. But it worked for me. Note: I present the flat first six slices including the burnt end and not from the middle, like most do.
So what do you do with all that shoe leather that's left over ?
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Unread 11-06-2007, 11:21 AM   #38
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I cook to 160-165. Wrap in foil. Cook to 185-190 for KCBS contests and cooler for an hour or two. For IBCA or at home I cook to 195-200 before coolering.
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Unread 11-06-2007, 11:59 AM   #39
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Quote:
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I cook to 160-165. Wrap in foil. Cook to 185-190 for KCBS contests and cooler for an hour or two. For IBCA or at home I cook to 195-200 before coolering.
Interesting - how does the texture differ between the various temps? Do you find that different judging organizations have different standards and that's why you do it that way?
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Unread 11-06-2007, 01:14 PM   #40
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When I first started smoking briskets, I did a few to that temp or there abouts. I did so because I read somewhere on the net that was the temp, and because I didn't know any better.

I now pull at around 200 and foil, then it goes into a cooler for a bit.


170 is NOT how we do it in Texas,..
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Unread 11-06-2007, 01:15 PM   #41
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180 is my magic number to START Checking.

Foiling is based on how much time i have. I prefer not to foil while its in the cooker if i can get away with it then foil when its done ansd let it rest. Temps irrelevant to me.. if its done at 180, i take it off and cooler it.. my goal is to pull at as low a temp as possible. I would never let a brisket go over 190 in the pit.. if its at 190, and still needs more time, i wrap in plastic wrap, then foil, then put it in the cooler. It will cook on its own heayt load for hours.

At contests, all bets are off. You do what ya have to do to stay on schedule.
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Unread 11-06-2007, 03:38 PM   #42
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I bought a full brisket this weekend, but cut it into the point and the flat for cooking as I didn't want to wait for that 14lb monster to finish. So, after 7 hours at 225 to 275, the flat was sitting pretty at 156 and had been there for 4 hours. The point was a little warmer at 165, but it hadn't moved it's temp in about 3 hours. So, I figured it was converting all that gelatin into juicy goodness and taking it's dang time to do it. But I was out of lump and the sun was setting, so I pulled both pieces, wrapped them up nice and placed them in a 300 degree over until they hit 205. At that point, they came out and were unwrapped and then sat for 15 minutes before being sliced. Very juicy and I have pictures to prove it.

As for stopping the cook at 170, I wouldn't do it. I can't see the meat being chewable since the geletan wouldn't have completely broken down.
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Unread 11-06-2007, 04:38 PM   #43
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Quote:
Originally Posted by NCGrimbo View Post
I bought a full brisket this weekend, but cut it into the point and the flat for cooking as I didn't want to wait for that 14lb monster to finish. So, after 7 hours at 225 to 275, the flat was sitting pretty at 156 and had been there for 4 hours. The point was a little warmer at 165, but it hadn't moved it's temp in about 3 hours. So, I figured it was converting all that gelatin into juicy goodness and taking it's dang time to do it. But I was out of lump and the sun was setting, so I pulled both pieces, wrapped them up nice and placed them in a 300 degree over until they hit 205. At that point, they came out and were unwrapped and then sat for 15 minutes before being sliced. Very juicy and I have pictures to prove it.

As for stopping the cook at 170, I wouldn't do it. I can't see the meat being chewable since the geletan wouldn't have completely broken down.
That’s what I do for NASCAR… I normally pull it around 150*-160*, put it in a pan with some apple juice, cover, and cook for roughly an hour @ 300*… I usually pull it before the ‘budda’ stage because it is being reheated… Haven’t heard any complaints yet….
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