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Brisket pulled for foil wrap rest

BabyBoomBBQBabyBoomBBQ Posts: 702
edited 10:41PM in EggHead Forum
I put this 6.5 lb choice grade brisket flat on at about 4:45am and pulled it at about 2:30pm. A BBQGuru watched the fire while I tried to maximize plateau time with strategic adjustments. It was 195+ when pulled (you can see the probe hole in the center of the picture) & passed the "tenderness" test. Foiled and resting for now. Will be slicing soon.
2007-2-brisket1.jpg?t=1170896692

Comments

  • BabyBoomBBQ,
    Here it is sliced. Sampling with Gates and Cattleman's now. I never seem to get a real thick smoke ring, but the smoke flavor is there.[p]2007-2-brisket2.jpg?t=1170903419

  • WooDoggiesWooDoggies Posts: 2,390
    BabyBoomBBQ,[p]That looks really good. How long did you get it to hang in the plateau and were you satisfied with the tenderness?[p]Seems everytime I use cherry, it puts a good smoke ring on the brisket. Nice job![p]john

  • WooDoggies,[p]Well, I'd estimate I got about a 3.5 - 4 hour plateau. When I got up again at 8:30, internal temp was about 170. I then reduced the guru temp to 225 grid. I left for lunch at 12:00 and it was about 178. When I got back from lunch at 1:30, it was at 197 and ready to foil. [p]Re tenderness, I cut it as thin as 1/8" and it held togeather great for a sauce dip. It "flowered" when I bit into it and that's what I like, so I'm happy. Moist, tender and full of beffy flavor. I love it![p]I usually use cherry and hickory per Dr. BBQ, but I wanted something different so I used Jack chips like the Dizzy Pig Site recipe.
  • WooDoggiesWooDoggies Posts: 2,390
    BabyBoomBBQ,[p]Sounds wonderful. Looks like you found a technique that works for you.... moist, tender and full of beefy flavor... congrats on a successful cook![p]john
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