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Disappointing brisket result
CPARKTX
Posts: 2,095
Not happy with today's brisket results. Cooked at 220 for 8.5 hours and pulled when IT was 200-205. Fairly dry and flavor was so so.
I'm blaming it on the meat; don't dispel my illusions.
I'm blaming it on the meat; don't dispel my illusions.
LBGE & SBGE. Central Texas.
Comments
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Sometimes it is the meat!
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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+1 on the meat. I quit buying red meat from Walmart. Always tough...too much water added. It boils the meat.Green egg, dead animal and alcohol. The "Boro".. TN
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Even disappointing brisket is a better post than that devastated thread has turned into. Better luck next time. Stupid meat!
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The most common explanation is it was undercooked.
______________________________________________I love lamp.. -
It was 205 @nolaegghead. ..why you so salty?Green egg, dead animal and alcohol. The "Boro".. TN
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Symptoms and I don't know where the temp was taken or if it's calibrated. The temp just tells you round-about when to start checking for tenderness anyway. But it could very well be the meat - a lean, small brisket can not have enough fat and connective tissue to seem moist. 220 dome for 8.5 hours is the other reason, but I don't know the size. Sorry if I seemed salty.
______________________________________________I love lamp.. -
How heavy was it? Looks like a full packer and 220 is terribly low to get home in less then 9 hours. My guess would be undercooked too.
220 grid or dome? How was the resistance when you probed it?Just a hack that makes some $hitty BBQ.... -
Can you provide more information? How big was the brisket? Was it just the flat or a packer? 220 dome or grate? What did you use for smoke, did you wrap, what was your rub, etc. Otherwise our feedback is just guessing..Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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That's why brisket is such a mystery and why we love to cook it!McKinney, TX
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@cazzy @nolaegghead @smbishop I was measuring temp at grate. I tested meat with Thermapen.
It was the middle and thin end of the brisket that never got tender; maybe you are right and I didn't cook long enough but the temp was 205 and a hair higher in the fater end. The meat was pretty lean.LBGE & SBGE. Central Texas. -
I am far from an expert, but have had success and failure. With a leaner piece of meat, you might have had more success with a wrap and some kind of mixture once it got around 160. I highly recommend reading this: http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html and an amazing cookbook by Adam Perry Lange http://www.amazon.com/Serious-Barbecue-Smoke-Outdoor-Cooking/dp/0986042501/ref=sr_1_1?ie=UTF8&qid=1429232529&sr=8-1&keywords=serious+barbecueSouthlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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I inject all my briskets. I use one small can of low sodium beef broth mixed with one TBSP of Worcestershire, and one TBSP of Dales. I don't even take an internal after 165 I just check for probe tenderness. haven't had a dry one yet. If I'm in a hurry or doing a high heat brisket I foil at 165.Dearborn MI
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I'll come over and we will do it together next time. I'll get you headed the right way and you'll be off and running.Keepin' It Weird in The ATX FBTX
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@The Cen-Tex Smoker who could pass up an opportunity like that? I'll definitely coordinate a date to learn from the master. What's your favorite adult beverage?LBGE & SBGE. Central Texas.
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How much did the brisket weigh?
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CPARKTX said:@The Cen-Tex Smoker who could pass up an opportunity like that? I'll definitely coordinate a date to learn from the master. What's your favorite adult beverage?Keepin' It Weird in The ATX FBTX
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I have a CAB prime that's been in the fridge for a few weeks. We can cook that one if you want. Should be a good one. Would need to be in the next few weeks though. I'm around the next several weekends.Keepin' It Weird in The ATX FBTX
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