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Brisket
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TarHeelBBQ
Posts: 317
Fellow Eggers,
I am in the BBQ business. I work for a manufacturer that still cooks BBQ over open coals every night. Brisket has been a very difficult product for us to master. We have had very nice brisket but sometimes inconsistant. One batch we had 2 amazing briskets and one that was dry as a bone. I can't figure out what is going on. These we cooked at 200 degrees until 190. How does two briskets end up perfect and one terrible? I can't figure out the inconsistant piece. Any suggestions would be greatly appreicated.
Thanks,
TarHeelBBQ
Comments
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Every brisket I've cooked seems to have its own personality. Some are done at 185, some at 200. Could be that the dried out one needed to cook a little more, or a little less. It's hard getting every one in a batch equal since the meat isn't equal to start with. Best advice I'd have is at 185 start checking all of them with your icepick/thermapen/sharp object for tenderness and pull each one at its own pace.
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Thanks,
This is a really hard peice of meat to perfect.
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Truer words were never spoken. Even the eggsperts will tell you this. I did one this weekend and it was "fair". Have done many "great" ones over the years and all the variables(that I can control) are the same.Thanks,
This is a really hard peice of meat to perfect.
It is just the damn piece of beef!!!!!!!!!!!!!!
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