View Full Version : Saturday Brisket (pron)
Friscoag
03-05-2013, 08:12 AM
I was working on my Brisket Saturday and I wasn't very pleased. I made a rookie mistake and pulled it just a little early (Bout 195) so it was just a tad bit tougher than normal, but I chalk it up to pulling it early plus it was a very small packer. It just took a little more tug to pull it apart than normal.
http://i109.photobucket.com/albums/n49/chrisevans10/49F05A5A-B0C8-47F9-8A6B-09020630198B-13201-00000983A9687AD3_zps91ff6a07.jpg
Garyclaw
03-05-2013, 08:30 AM
Looks good from here.
bigbeef24
03-05-2013, 08:35 AM
Nice Smoke Ring!
Bigbeef24
Big Pappa UDS
ButtBurner
03-05-2013, 08:40 AM
dont go by temp. go by feel
I have only done a few briskets, but this I already learned.
Friscoag
03-05-2013, 11:18 AM
dont go by temp. go by feel
I have only done a few briskets, but this I already learned.
Yeah I normally start checkign it about 190 and check using the probe as far as tenderness. I guess I thought it was tender but definitely shoulda let it go just a little longer. Flavor was great though.
Looks great!
Sent from my Android phone.
landarc
03-05-2013, 06:56 PM
It looks like it was on it's way just fine. You can never get every cook perfect.
Fo Sizzle My Nizzle
03-06-2013, 06:41 AM
I'd have no problem eating that at all. I've done the same thing for different reasons and it usually boils down to me being impatient.
PaPaQ
03-06-2013, 08:44 AM
Looks good! Nice smoke ring!
Friscoag
03-06-2013, 09:02 AM
Thanks fellas. Got an IBCA contest this weekend. Any brisket tips?
Big M1ke
03-06-2013, 06:49 PM
Looks real good. Nice smoke ring :thumb:
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