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Quick brisket question
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jabam
Posts: 1,829
This is only the second time doing brisket. First time it was 205 and passed the probe test.
This is time I am already at 210 and it is not probing. Do I keep cooking until it does probe easily or pull it and consider it a bad cut of meat?
This is time I am already at 210 and it is not probing. Do I keep cooking until it does probe easily or pull it and consider it a bad cut of meat?
Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
Comments
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Some spots should be probing good??
Is this a full packer or just a flat?
Pick it up in your hands. If it's flimsy it's good to go.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Just a flat some places are probing good. I'm just going to pull it and wrap it and let it rest for awhile.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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Stand-alone flats are much more of a challenge than a full packer. If you have prior experience as it sounds like you have then you went with the right call. Even with a packer cook, you will likely never get the entire flat to release.
FTC can usually bring it home and I hope you get that result.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:Stand-alone flats are much more of a challenge than a full packer. If you have prior experience as it sounds like you have then you went with the right call. Even with a packer cook, you will likely never get the entire flat to release.
FTC can usually bring it home and I hope you get that result.
I I did a flat I found in the freezer last week and it was rough to eat at 207. Cooked too fast at 220 and the Egg stalled due to rain. I was a little pissy because I used the last of my Grand Champion on it. I finally accepted that I needed to go buy a choice cut of meat if I wanted to do brisket right.
I hope it was edible. Brisket can be a fickle lil b!tch."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Know fat know flavor, no fat no flavor. Not original-and can't recall to whom I should credit but the preceding is what drives a big protein cook and especially brisket. The flat is quite lean compared to the point. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Well I pulled the brisket at 212. Still wasn't probing well. FTC for two hours. Wasn't expecting much, but once I sliced and tasted, I was pleasantly surprised. Came out tender except for one section. Sorry I didn't think to take pics. Thanks for all your advice!!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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