MMMM.. BRISKET..
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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 07-13-2018, 06:02 PM   #16
SmittyJonz
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I cook them just like a brisket but slicing is a problem sometimes Cuz the grain will change directions 7 times.......
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Old 07-13-2018, 06:10 PM   #17
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Originally Posted by SmittyJonz View Post
I cook them just like a brisket but slicing is a problem sometimes Cuz the grain will change directions 7 times.......
Thank you. Changing direction is not a problem, you have to pay attention to what's happening next to the knife blade anyways while slicing.
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Old 07-13-2018, 06:14 PM   #18
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I just did these two last weekend:



I took them to about 180ish before they were close to probe tender. Pulled them off, foiled, added a half cup of stock for braising and put them back on for another hour or so. I let them rest for another hour before shredding what we wanted for a couple sammies that night. Since then, I've sliced the rest for more sammies and cubed some for chuckie burnt ends. IMHO, they are just as good (if not better) than quite a few of the briskets I've done over the years.
That's how I feel about brisket, too. I find better quality beef in the bargain bin than brisket. And for less money, too.
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Old 07-13-2018, 06:59 PM   #19
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Quote:
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That's how I feel about brisket, too. I find better quality beef in the bargain bin than brisket. And for less money, too.
There was a time when brisket was cheaper and considered a trash cut, I personally cook a lot more CR and BSRs than brisket, but i will say brisket meat makes for the best chili.
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Old 07-13-2018, 07:03 PM   #20
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I recently pulled two off at 205 with the intent to pull them for tacos like I have done many times before. It wouldn't pull easily so I sliced it fairly thin. Wife (the hardest to please) and family all agread it was the best beef I made. So I think you can take it well beyond 165.

I agree with Smitty that the grain direction is a pain and leaves you with fairly short slices. But I will definitely do this again.



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Old 07-13-2018, 07:09 PM   #21
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Most chuck roast are cut on average of about 2" thick and the grain tends to run up and down when the roast is laying flat, so you must cut the roast up into it's separate sections then turn on their side to cut across the grain. That is why chuck roast are so conducive for pulling based on how the grain runs in short strands. So I recommend cooking until completely tender.
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Old 07-13-2018, 07:44 PM   #22
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I'm new to smoking but I like to cook my chuck roasts to about 160-165 then rap and cook until probe tender which is around 200-205. I think they slice well and taste good. My personal opinion.
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Old 07-13-2018, 09:09 PM   #23
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I too find that around probe tender is best for slicing and cubing. This is what I look for when I cube a chuckie for chili. For some reason, I always feel like I have to cook the heck out of a chuck roast for pulling.
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Old 07-14-2018, 10:00 AM   #24
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With storms predicted, it got some smoke this AM and went into the crockpot on low. Rain I don't mind, but with lightning, it's not worth it.
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Old 07-14-2018, 12:43 PM   #25
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Quote:
Originally Posted by dadsr4 View Post
With storms predicted, it got some smoke this AM and went into the crockpot on low. Rain I don't mind, but with lightning, it's not worth it.
Safety first.
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Old 07-14-2018, 12:53 PM   #26
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the ones my wife runs through the dishwasher, .
Glad I'm not the only one who has that issue..... we finally had to do his/hers knife drawers.
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Old 07-14-2018, 04:41 PM   #27
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Quote:
Originally Posted by dadsr4 View Post
With storms predicted, it got some smoke this AM and went into the crockpot on low. Rain I don't mind, but with lightning, it's not worth it.
Great method IMO.
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Old 07-14-2018, 05:34 PM   #28
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Pulled from crockpot at 190 deg. Cooking method aside, slicing across the grain worked out quite well. My wife even said so, and she was quite skeptical right from the beginning.
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