Buckshot Malone
Knows what a fatty is.
- Joined
- Sep 4, 2011
- Location
- Nashville
Hello brethren...
I had a great time yesterday at the Benton, KY Kiwanis Comp. I placed 8th in chicken and 11th in ribs, but I bombed in pork (40th) and brisket (41st).
I did receive 3 comment cards on my brisket:
"Great appearance but very tough, hard to pull apart". (9/7/6)
"Beef had good flavor. Tough, could not pull apart with single pull". (9/8/7)
"Sorry I had to score so low. Sample was very tough and chewy and just a little bit too spicy". (8/5/5)
My question, did I over/under cook? What causes touch/chewy brisket? I had a 11lb brisket, cooked at 300 for 8 hours, pulled at 199.
Any comments appreciated.
Thanks
Jeff
_______________________
Buckshot Malone's Pig Shack
www.GodsofSmoke.com
Nashville, Tennessee
I had a great time yesterday at the Benton, KY Kiwanis Comp. I placed 8th in chicken and 11th in ribs, but I bombed in pork (40th) and brisket (41st).
I did receive 3 comment cards on my brisket:
"Great appearance but very tough, hard to pull apart". (9/7/6)
"Beef had good flavor. Tough, could not pull apart with single pull". (9/8/7)
"Sorry I had to score so low. Sample was very tough and chewy and just a little bit too spicy". (8/5/5)
My question, did I over/under cook? What causes touch/chewy brisket? I had a 11lb brisket, cooked at 300 for 8 hours, pulled at 199.
Any comments appreciated.
Thanks
Jeff
_______________________
Buckshot Malone's Pig Shack
www.GodsofSmoke.com
Nashville, Tennessee