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SECOND ATTEMPT ON BRISKET, A LITTLE FRUSTRATED....
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matthewj16
Posts: 1
Had my 8.35lb brisket on for 12.5 hrs. Pulled it off, wrapped it for 30 min. When I started slicing it, one half was dry and the other was very juicy and tender. Only used a dry-rub and no mopping during smoke. My temp was at 225-250 the whole smoke. Any suggestions for next time.
Comments
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matthewj16 said:Any suggestions for next time.
1. Which part exactly was dry?
2. Which part exactly was juicy and tender?
3.What was the "feel" or texture of the brisket over the entire girth?
4. At what internal temp did you pull?
5. Did you cook grated or panned or a combination of both?
6. What was the general taste of the finished meat?
7. What was the the color or hue of the very center?
8. What grade and cut was it?
9. Last and most important did you try any trickery? Be honest on this one.
If you will answer these few simple questions i will be glad to help you get on the right path if no one else does.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
What internal temperature was the brisket when you pulled it? Did it probe tender?
There are two muscles on a brisket. The point, which has a lot of inter-muscular fat and is similar to rib-eye texture. The other muscle is the flat, which is lean and has more of a sirloin texture. There is a nice layer of fat that is in between each muscle. The dry meat on one half was likely the flat, which is easy to overcook and dry out. When checking for doneness, focus on the flat.
Chop up the flat, add bbq sauce and make chopped beef sammies!
Just a hack that makes some $hitty BBQ.... -
More importantly what type of lump did you use and what beer were you drinking?Green egg, dead animal and alcohol. The "Boro".. TN
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@matthewj16henapple said:what beer were you drinking?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Jeremiah said:It's forgivable if it was.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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