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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 09-06-2009, 07:09 PM   #1
Bob E Que
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Default A sad day for me

It is with great regret I announce that I over cooked my brisket.
First brisket on my UDS, I had it smoking along at at 280 grill temp. When it was budda to the probe test, I found my... bark was charred.
I cannot even post any pictures of the...catastrophe.

I have one pic of surviving meat. Which was quite delicious but with few left overs. It was so tender it crumbled.



lower and slower.
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Unread 09-06-2009, 07:13 PM   #2
Rich Parker
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Think of it as a day of training. Give it to the dog and throw another one on the cooker.
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Unread 09-06-2009, 07:13 PM   #3
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We are our own worst critics...
sad yes but at least partially edible!
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Unread 09-06-2009, 07:14 PM   #4
landarc
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Well, Bob, that is some good looking brisket, I wouldn't worry too much about the bark, if the end product was tasty. There is always something to learn.
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Unread 09-06-2009, 07:20 PM   #5
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id eat it!lol
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Unread 09-06-2009, 07:59 PM   #6
Psyco Realm
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how did you get it to crumble like that?
that looks awesome.
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Unread 09-06-2009, 08:18 PM   #7
Bob E Que
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What made it so good was the overcook. It is a double edged sword.
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Unread 09-06-2009, 10:10 PM   #8
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It's most likely better than most of the **** out there
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Unread 09-06-2009, 10:35 PM   #9
Rick-in-LB
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Bob
Heck it looks good for me. I just did a couple of butts on my new WSM. I had to get used to it. I was not 100% happy but it tasted great. The bottom line is look at what is left and then you know it was gooooood
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Unread 09-06-2009, 11:17 PM   #10
BBQ Grail
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Welcome Bob E. Que. Since your new I'm going to give you a little tip on how to handle this type of situation....

How to properly present brisket errors....

***********
In an effort to prepare for the Winter months here in Canada I decided to cook a brisket that I can use for Brisket Chili. I cooked the brisket to the perfect chili consistency...you can see that it's turning into nice little flakes. Perfect for blending into chili.

You can see how it's just falling about and with the smoke ring and bark it's going to be awesome chili. Can't wait for the weather to get cooler.

I'll post pron of the chili when it's done.



Hope you enjoy my pron as well as I do.

*************************************************
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Unread 09-07-2009, 12:01 AM   #11
mbshop
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thats why they make tortilla's !
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Unread 09-07-2009, 01:03 AM   #12
Norcoredneck
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Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
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Unread 09-07-2009, 07:30 AM   #13
Cre-B-Ce
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Just slice it thicker.
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Unread 09-07-2009, 07:34 AM   #14
garyk1398
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May she R.I.P. but before you bury it, just remember there are plenty more of them waiting in the store!
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Unread 09-07-2009, 07:49 AM   #15
Rich Parker
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Quote:
Originally Posted by BBQ Grail View Post
Welcome Bob E. Que. Since your new I'm going to give you a little tip on how to handle this type of situation....

How to properly present brisket errors....

***********
In an effort to prepare for the Winter months here in Canada I decided to cook a brisket that I can use for Brisket Chili. I cooked the brisket to the perfect chili consistency...you can see that it's turning into nice little flakes. Perfect for blending into chili.

You can see how it's just falling about and with the smoke ring and bark it's going to be awesome chili. Can't wait for the weather to get cooler.

I'll post pron of the chili when it's done.

Hope you enjoy my pron as well as I do.

*************************************************
That was quite good!

Next time I screw something up can I PM you for the proper wording of my thread?
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