saltlick brisket pulls at 160???

idealflaw

all the recipes i've googled for the saltlick brisket says to pull at 160.

this seems quite early. has anyone done this???

bubba tim

The fat has not had time to melt! I would wait for 190 and test the meat.

idealflaw

it must be a misprint that's been repeated in the internet echochamber.
or they purposely published goofy data to protect trade secrets.
or they pull at 160 and are on to some magic thing.

i've had it many times. i don't know what temp the pull it at but it tastes like brisket - fat and connective tissue is broken down just fine...

why can my dad cook this stuff like the back of his hands without any effort at all without the aide of recipes, forums or knowledge?

Mainegg

"why can my dad cook this stuff like the back of his hands without any effort at all without the aide of recipes, forums or knowledge?"
But how many did he cook to get to that stage :)you are seeing the end of years of work probably. like my Nanas biscuits. just hands full of stuff thrown in a bowl and oil poured in. not a measuring spoon or cup in site. they floated out of her wood stove. You will get it just keep trying and keep notes of what you do each time and look for the combo that is going to work. I always mustard first, think of it as the "glue" :)I have only done 2-3 briskets and the last one was the best. The first one had to live in the crack pot for 5 more hours to be edible. I try not to think about that one. Had a friend to dinner that night..... thanks goodness they had a good sence of humor. and like burgers instead. keep us posted Julie

JPF

I tell you my dad cooks a bunch of q. He has been cooking since I can remember even has had a bbq catering service. He cooks on wood mainly and tells me my stuff does not have enough smoke for his liking. He cooks by feel and past experience. This is all acqquired with many years of cooking. It just takes time and many cooks to gain experience. I would suggest that you search this site for Elder Wards recipe. I saw one time a great write up on fire building, a brisket rub and some other great information. Also check out the naked whiz site and other members here have great sites all with lots of information too. The main thing is keep cooking till you find a method that you like. Good luck

Crimsongator

160* is low for brisket. I can't speak for their process, but I usually pull y briskets at 190, foil them and let them rest as long as possible in a cooler. It is very tender, moist and easy to cut.

Nature Boy

Howdy!
I'll take a stab.
There is really no magic to the temperature. There are so many factors. 160 does sound low, but if you take long enough to get it there it could theoretically be tender at 160. Collagen starts breaking down at 130 or less.

Once I cooked a small flat at 205 grate temp for 10 hours, and it was tender at 170. Normally, my briskets come off at 180-185, and I cook them around 250. The hotter you cook, the shorter the meat is in the cooker and, while the collagen is melting faster, the brisket continues to get hotter (instead of stopping in a long plateau...energy applied to the meat is higher that the energy being used to melt the collagen).

So with these higher temps (300 or more), I have seen folks cook the brisket to 210 in 5 or 6 hours, then rest in foil for a few (where it continues to cook and tenderize). It is surprisingly moist and tender this way as well.

Bottom line is cook it until it feels tender. Or just short of being tender if you will be resting for a few hours.

And I agree with you on the mustard. I'm not a user of the yellow stuff on meat. I get a real nice bark and flavor with just a coat of rub.

Now I am itchin for some brisket. It really doesn't get much better.
Good luck!
Chris

Buster Dog BBQ

could have meant pull and foil. Lots of people foil at 160 range.

Fidel

First the rub with a 2-1-1 mix of salt, black pepper, and cayenne.

The sear it direct on both sides, then roast indirect in a 190* smoker, fat side down. They baste the top side several times with their secret recipe BBQ sauce that contains no tomatoes. They pull the brisket at 165* internal - then lay them fat side up on a rack over a sheet pan and put it into the refrigerator, covering with plastic wrap when the internal temp gets down to 40*.

They reheat the next day in a 225* oven until the internal temps are 145.

(Source: An interview in the Austin American-Statesman with Scott Roberts, owner of the Salt Lick BBQ)

idealflaw

thanks for the replies.

I like this place - i like their sausage the best but their brisket is pretty consistent and moist. i've had more wild/savage briskets, but I like their consistency and the whole experience just makes me a proud texan...

Mainegg

"the whole experience just makes me a proud Texan"
and just think how you will feel when you nail it yourself! sometimes it is the journey and not the destination remember :huh: