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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 07-11-2009, 06:23 PM   #16
mbshop
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also depends on what ya want. when its really soft its almost at or is shredable. i like a bit of chew so i go for a temp close to 195-198.
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Unread 07-11-2009, 06:29 PM   #17
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Damn Zilla! LOL you had to go there.... LOL

Okay... so... I have two identicle chunks of meat...in size.... both leftys... both packers... what about the ones done at 175 IT? LOL

I only use a probe for one reason... all throughout 2003 through maybe 2005 I used it to show its irrelevance to brisket.

It is nice to have when you are cutting the time close but after the stall its worthless.

the phelthora of new brethren that come in here and ask why their brisket is tough and give all sorts of IT taken at all sorts of time is evidence of that.

No offense meant.... just there is a pattern
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Unread 07-11-2009, 06:29 PM   #18
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Quote:
Originally Posted by Poker Smoker View Post
LMAO ... Touché
Or in the Touche.
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Unread 07-12-2009, 09:51 AM   #19
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Quote:
Originally Posted by barbefunkoramaque View Post
I am proud of y'all for not giving this guy a temp.
Thanks alot for your help, you truly are a real humanitarian...
hu·man·i·tar·i·an
Function:noun Date:1844....a person promoting human welfare and social reform....
I'm sure your old enough to know the old saying...If you have nothing nice to say....
This happened to be my first brisket, & no thanks to you it came out perfect! I thought this was a site for people to learn & I'm sure, no I'm positive, that as great as you may be, you too walked before you ran. Please do all of us "newbies" a favor & keep your uninformative comments to yourself. As for the rest of the actual help from the others..THANKS!!
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Unread 07-12-2009, 10:02 AM   #20
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Quote:
Originally Posted by AFLCAPT View Post
Thanks alot for your help, you truly are a real humanitarian...
hu·man·i·tar·i·an
Function:noun Date:1844....a person promoting human welfare and social reform....
I'm sure your old enough to know the old saying...If you have nothing nice to say....
This happened to be my first brisket, & no thanks to you it came out perfect! I thought this was a site for people to learn & I'm sure, no I'm positive, that as great as you may be, you too walked before you ran. Please do all of us "newbies" a favor & keep your uninformative comments to yourself. As for the rest of the actual help from the others..THANKS!!
I think you missed the point. The point is "there is no correct temperature".
That is exactly what everybody was trying to say.
I don't think he was trying to be rube or belittle you.
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Unread 07-12-2009, 10:21 AM   #21
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Quote:
Originally Posted by barbefunkoramaque View Post
Damn Zilla! LOL you had to go there.... LOL

Okay... so... I have two identicle chunks of meat...in size.... both leftys... both packers... what about the ones done at 175 IT? LOL

I only use a probe for one reason... all throughout 2003 through maybe 2005 I used it to show its irrelevance to brisket.

It is nice to have when you are cutting the time close but after the stall its worthless.

the phelthora of new brethren that come in here and ask why their brisket is tough and give all sorts of IT taken at all sorts of time is evidence of that.

No offense meant.... just there is a pattern
Quote:
Originally Posted by Porchpup View Post
I think you missed the point. The point is "there is no correct temperature".
That is exactly what everybody was trying to say.
I don't think he was trying to be rube or belittle you.
Thanks porchpup, if your right then I apologize. It was that first post & the one quoted above that gave me that impression.
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Unread 07-12-2009, 10:23 AM   #22
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Quote:
Originally Posted by AFLCAPT View Post
Please do all of us "newbies" a favor & keep your uninformative comments to yourself. As for the rest of the actual help from the others..THANKS!!
As porchpup said, you are talking popdaddy's comment the wrong way. Most of the brisket veterans here feel it is a big mistake to go by temperature with a brisket, that it is "done when it is done". Which as others had already said is when a probe slides in easily to the thickest part of the flat. Popdaddy was just thanking the posters that they weren't misguiding you by giving you specific temps.
Personally, I start checking for "doneness" at around 185 degrees internal, but it is usually done around 190 to 205. All briskets aren't the same and will be done at different temps.
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Unread 07-12-2009, 10:49 AM   #23
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Quote:
Originally Posted by Saiko View Post
As porchpup said, you are talking popdaddy's comment the wrong way. Most of the brisket veterans here feel it is a big mistake to go by temperature with a brisket, that it is "done when it is done". Which as others had already said is when a probe slides in easily to the thickest part of the flat. Popdaddy was just thanking the posters that they weren't misguiding you by giving you specific temps.
Personally, I start checking for "doneness" at around 185 degrees internal, but it is usually done around 190 to 205. All briskets aren't the same and will be done at different temps.
Thanks I appreciate it. I'm not a brisket veteran. My bad for misunderstanding. Thanks for explaning.
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