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Finished brisket internal temp 165 vs 200ish

traif boytraif boy Posts: 20
Gentleman I have tried several brickets on the egg with platesetter with temp running around 240 using whole 13 lb packard cuts. I have tried injecting at foiling at 160 and pulling at 195 and let rest in cooler for 3 hours. I tried no foil to 195 ect. I feel by briskets have been average at best.

Than I came across the reciepe for the famous Salt LIck Restraunt in texas that pulls there priskets at 165.  everything I read says pull around 200.

Any comments would be appreciated.

Comments

  • henapplehenapple Posts: 15,574
    Centex pulls when it's tender. I would crawl through a fire filled with broken glass in gasoline soaked panties for his brisket.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • cazzycazzy Posts: 8,808
    henapple said:

    Centex pulls when it's tender. I would crawl through a fire filled with broken glass in gasoline soaked panties for his brisket.

    =))
    Just a hack that makes some $hitty BBQ....
  • traif boytraif boy Posts: 20
    why would salt lick pull at 165
  • cazzycazzy Posts: 8,808
    I've had salt lick numerous times and the texture and tenderness is no different than what I make at home. I doubt they pull at 165.
    Just a hack that makes some $hitty BBQ....
  • tnbarbqtnbarbq Posts: 248
    Got a link for that Salt Lick recipe?  165 seems too low.  Maybe it's ok based on their cooking method.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • cazzycazzy Posts: 8,808
    traif boy said:
    Holy sh!t! Weird! I still don't want to try it. Nice find...
    Just a hack that makes some $hitty BBQ....
  • traif boytraif boy Posts: 20
    do you foil?
  • cazzycazzy Posts: 8,808
    edited May 2013
    traif boy said:

    do you foil?


    Never have and never will.

    I have used butcher paper and wasn't really happy with the results.
    Just a hack that makes some $hitty BBQ....
  • salt lick briskets are horrible. It's a great place but their briskets are crap.They cook 500 at a time in huge gas pits and cook them in 3-4 hours. Awful stuff. I still love to go there but I get ribs and sausage. lose the foil and cook at 275. See if that helps.
    Keeping it Weird in the ATX
  • traif boytraif boy Posts: 20
    still check temp around 190?
  • Little StevenLittle Steven Posts: 27,973
    I'm not a brisket master but I can cook them ok. IMHO the only reason to check temp is to see if the probe goes in and out easily. I use a seafood fork and if I can spin it easily it's done

    Steve 

    Caledon, ON

     

  • cazzycazzy Posts: 8,808

    salt lick briskets are horrible. It's a great place but their briskets are crap.They cook 500 at a time in huge gas pits and cook them in 3-4 hours. Awful stuff. I still love to go there but I get ribs and sausage. lose the foil and cook at 275. See if that helps.

    Gas pits? Really?

    Just a hack that makes some $hitty BBQ....
  • cazzycazzy Posts: 8,808
    traif boy said:
    Found this:

    We stop the cooking process on meats before they are finished and refrigerate them for at least 24 hours. This process increases flavor. It is similar to what you do with spaghetti sauce. The problem with doing this at home is that you have to get the temperature of the meat to 38 degrees within four hours.

    That's prolly why you see the food on these before they serve:
    Photobucket Pictures, Images and Photos

    Guess they're just warming it up. Hmmmmmmmm
    Just a hack that makes some $hitty BBQ....
  • cazzy said:
    http://www.saltlickbbq.com/templates/saltlickbbqCSD/images/cookbook-sample.pdf
    Found this: We stop the cooking process on meats before they are finished and refrigerate them for at least 24 hours. This process increases flavor. It is similar to what you do with spaghetti sauce. The problem with doing this at home is that you have to get the temperature of the meat to 38 degrees within four hours. That's prolly why you see the food on these before they serve: Photobucket Pictures, Images and Photos Guess they're just warming it up. Hmmmmmmmm

    spaghetti sauce....that explains a lot. I knew they were just waring them up. They have a place at the airport that tastes just like the restaurant.They cut fully cooked packers out of cryo vac and put them in a steam tray. You can buy a whole one to go in cryo right at the airport
    Keeping it Weird in the ATX
  • rtt121rtt121 Posts: 653
    Salt Licks thermometers are all off by 35 degrees
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • traif boy said:
    still check temp around 190?

    that's what i do. usually done around 195-205 for me. I'll pull them at 195-200 and wrap them no matter what they feel like. After an hour or so, they are perfectly tender and gooey.
    Keeping it Weird in the ATX
  • milesbrown4milesbrown4 Posts: 314
    traif boy said:
    still check temp around 190?

    that's what i do. usually done around 195-205 for me. I'll pull them at 195-200 and wrap them no matter what they feel like. After an hour or so, they are perfectly tender and gooey.
    AMEN!
  • traif boytraif boy Posts: 20
    thanks ..do you foil or inject ect
  • cazzycazzy Posts: 8,808
    traif boy said:

    thanks ..do you foil or inject ect

    I can answer for Cen-Tex since he's given me ton of advice on brisket. He doesn't foil or inject.

    I never have and a reassured me with his approach. Get good meat and let the beef speak for itself...no need to inject. When you foil, the texture you get from a crutched brisket is far from appealing.

    Just a hack that makes some $hitty BBQ....
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