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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-13-2009, 01:03 PM   #16
Cliff H.
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If you stabe the brisket in the flat in a few places with a probe and you get no or little resistance then it is done. If you are taking temps, they may vary because of fat. Fat will give false readings.

When you rest the brisket in foil for two or three hours, the brisket temp will rise a little.
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Old 10-13-2009, 01:10 PM   #17
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From my experiences, the point is always done first, and the point has never been overcooked to the point of being dry. The flat can be dry if not cooked far enough, or if overcooked, or sometimes it is just dry because it's a mutha-farker point. When the flat is finally soft, that is when I consider it done. Not everyone has the same method.
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Old 10-13-2009, 01:21 PM   #18
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Quote:
Originally Posted by Cliff H. View Post
If you stabe the brisket in the flat in a few places with a probe and you get no or little resistance then it is done.

I realize that. My question was what do you do when one spot has no resistance, then another spot has lots of resistance, then another spot has no resistance, then another spot has lots of resistance, and so on and so forth....

Sorry if this comes off as jerkish, i just reread it and it kinda does. That wasn't my intention at all.
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Old 10-13-2009, 01:23 PM   #19
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Quote:
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From my experiences, the point is always done first, and the point has never been overcooked to the point of being dry. The flat can be dry if not cooked far enough, or if overcooked, or sometimes it is just dry because it's a mutha-farker point. When the flat is finally soft, that is when I consider it done. Not everyone has the same method.
So what you are saying is that once it starts to get close to just keep checking it?
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Old 10-13-2009, 01:31 PM   #20
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Quote:
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So what you are saying is that once it starts to get close to just keep checking it?
I gauge how close it's getting done first by the point. Once it feels tender I know the flat is next, so I check about every half hour or so until the center of the flat is tender.
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Old 10-13-2009, 01:36 PM   #21
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Awesome info in this thread.

Just finished my UDS Friday. Cooked pork all weekend. Buddy is bringing over a Brisket to check my skillz.

Any pointers for a Briskett newbie? I'm from Memphis and didnt know what a Briskett was until last week. Were a big Pork town.
Ive read thirdeyes recommendations and barbecuefunkromaque.
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Old 10-13-2009, 02:39 PM   #22
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Quote:
Originally Posted by Ninesixteen View Post
I realize that. My question was what do you do when one spot has no resistance, then another spot has lots of resistance, then another spot has no resistance, then another spot has lots of resistance, and so on and so forth....

Sorry if this comes off as jerkish, i just reread it and it kinda does. That wasn't my intention at all.
If that's happening then you may be hitting some fat deposits (as was mentioned earlier. However, I have found in comps that I simply must carve the meat and it turns out that the meat was fine - even though there were pockets of resistance. Go figure.
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Old 10-13-2009, 02:57 PM   #23
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Chris, Its really helpful to know the science that lurks behind the art of cooking. Many thanks for the dissertation.
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Old 10-13-2009, 03:22 PM   #24
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Sorry wrong post...
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