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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 11-29-2004, 05:33 PM   #16
Bigmista
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OK, I foiled it at 165 (got tired) and now it is in the oven at 225°. Gonna leave it there til probe beeps at 195°. Then I will towel it and put it in the cooler for an hour or so. Sound about right?
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Unread 11-29-2004, 06:58 PM   #17
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Quote:
OK, I foiled it at 165 (got tired) and now it is in the oven at 225°. Gonna leave it there til probe beeps at 195°.
I meant to tell you earlier to plan on a real long day. You're ok with the oven mod. Cooler it if you wish. If you cannot wait that long just let it rest in your oven for awhile - no peeking.
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Unread 11-29-2004, 08:06 PM   #18
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i wouldnt go to 195. turn the heat down at 190 and let it rest wrapped and coolered. But the true test isnt the temperature, but a fork or your probe. The probe should slide into the flat with no resistance and if you stick it in the nose or point it should feel like its going into warm butter. there is also the fork test. You should be able to easily twist a fork stuck into the top of the flat. Some briskets, such as kobes and awagu are done at 180.. angus are done at 190.. and some need to go to 195-200. Its done when its done and ya tell by checking for tenderness.
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Unread 11-29-2004, 09:59 PM   #19
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I wonder if Neil ate yet.
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Unread 11-29-2004, 10:42 PM   #20
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Yes Neil ate yet! Had brisket and fried cabbage! Yum!

Brisket was tender and juicy. Wasn't chewy at all! I broke my brisket cherry and I couldn't have done done it without the help of the brethren!

Thank you all!

Here are the fruits of your labor...



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Unread 11-29-2004, 11:32 PM   #21
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That looks great!

Please tell me about your fried cabbage.
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Unread 11-30-2004, 02:16 AM   #22
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that looks good.. specially since my brisket from this weekend is all gone.


Guess we needs to tell ya how to slice thru nose and point huh? 2 more seperate grains in those sections that ya need to rotate away from the flat to slice. I f you seperated the flat,(looks like ya did) its easy to go 90 degreees off it to slice across the grain on the nose,

but if ya didnt, ya have to start angling in as you get closer to the back of the flat so you can cut across the grain on the nose and point and still be against the grain on th flat.
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Unread 11-30-2004, 03:33 AM   #23
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Looking good Neil. Congratulations on getting a tender brisket first time out. I still haven't hit the desired tenderness on brisket and I've smoked a bunch of them this year. Slow learner mod.
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Unread 11-30-2004, 06:57 AM   #24
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Grats bro, your first brisket is looking like a keeper.

As with Samichlaus asked, I also would like to hear about this fried cabbage. Sounds great!
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Unread 11-30-2004, 07:50 AM   #25
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Nice Smoke Ring Bro! Very pretty. Thankx for making me hungry.
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Unread 11-30-2004, 09:02 AM   #26
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Thanks Mista.....

I went to bed with that picture in my head last night and woke up this morning with a "requirment" for brisket. Problem is.. I aint got none. :) So pulled one out of the freezer to do tomorrow. (I always keep one around for a rainy day). :)
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Unread 11-30-2004, 09:25 AM   #27
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Glad I'm not the only one who had developed a serious brisket Jones over the last couple of days! Fark typin' about brisket, its time to cook some beef!
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Unread 11-30-2004, 09:56 AM   #28
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Glad I'm not the only one who had developed a serious brisket Jones over the last couple of days! Fark typin' about brisket, its time to cook some beef!
You know it - mine from the weekend is gone and I mentioned to the OL last night that maybe I'll do another one this weekend. It didn't go over too well. Next time I won't tell her.
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Unread 11-30-2004, 10:14 AM   #29
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Isn't there a new Brisket Jones Movie out this month? I saw the Brisket Jones Diary.
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Unread 11-30-2004, 10:18 AM   #30
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Mines a brisket johnson. :)

and it is definately gettin bigger ast the day goes by. Got it all setup for thursday, the day of brisket. Got one 14lb packer out of the freezer and have to do one for the inlaws so will go piuck on e up forom restaurant depot today.. . so that makes 3. :) as in, i will also make an extra flat to eat thursday while the packers are cookin.


hey Mista.. see what ya started. !
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News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


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