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Unread 04-13-2010, 11:45 AM   #16
Jorge
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Quote:
Originally Posted by Big_T_BBQ View Post
Trout_man - I have yet to foil a brisket. I cook 10 lb (no fat cap) briskets at 225 F and cook times have ranged from 10-14 hours. I see a distinct stall (2-3 hours) and even some temperature drop in the 145 range then when it starts moving again it becomes probe tender at 160-165. When it's done it is juicy and very flavorful but not as tender as other brisket I've had.
Have you checked your thermometer? I'm not doubting you, but I don't remember pulling a finished brisket at 165.

The difference in flavor makes sense to me. Range fed beef does have a different flavor, but I don't know that I'd say less flavor really. On the other hand, I do believe that fat=flavor.

I'm looking into setting up a small breeding program, and some advice that makes all the sense in the world and confirms what my grandfather did, is to remove as much stress from the animal as possible. I see no reason that wouldn't apply whether you finish on grain or grass. Some of the issues you describe could be attributed to the source of the beef you are getting.
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Unread 04-13-2010, 05:11 PM   #17
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this is just my .02. We are very fortunate to be sponsored by Brandt Beef in California, they raise Holstein Steers which are fed a diet of steamed corn mash and chopped Sudan grass for at least 365 days.

This diet creates a different fat profile and marbling of the beef in general, it has been explained to me that strictly grass fed steer are normally leaner than corn or blended feed beef, this leads to less fat, which translates to less colagen to breakdown, I have noticed that when I have cooked a grassfed brisket it tends to be dryer, and shrinks more, i also have seen them finish in as little as 6 hours. below is a picture of the Brandt Point
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Unread 04-13-2010, 06:34 PM   #18
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I have checked thermometers - when I first found this I thought mine was busted so I checked with another and got the same result.

The briskets I get are generally longer, wider, and shorter/thinner than a standard brisket. They are also a lot leaner - byproduct of the diet and being free range. I'm going to do a clod this weekend to see what kind of results I get from that.

I've been really happy with the grass fed steak and roast cuts and I love the flavor I'm getting but I just want the brisket to be more tender
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Unread 04-13-2010, 06:50 PM   #19
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Question Take one to 195

Quote:
Originally Posted by Big_T_BBQ View Post
I have checked thermometers - when I first found this I thought mine was busted so I checked with another and got the same result.

The briskets I get are generally longer, wider, and shorter/thinner than a standard brisket. They are also a lot leaner - byproduct of the diet and being free range. I'm going to do a clod this weekend to see what kind of results I get from that.

I've been really happy with the grass fed steak and roast cuts and I love the flavor I'm getting but I just want the brisket to be more tender

If tenderness is the goal, and many Qer's recommend foil @ 165 and take it to 195, why not try that?
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