First brisket
- Thread starter flebag
- Start date
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padronman
Master of the Pit
Looking fine and is still there , now close the lid and sit back , it ain't going anywhere. Watch your Therm. for IMT , and pull around 200*F . Hold on , you may have a stall , just wait it out , do not change the temp.
Have fun and . . .
Have fun and . . .
I think it turned out damn good I did cooked it at 200* for 5 hours it was almost 6lbs after I pulled it out I let it rest for a hour in foil wrapped in a heavy towel in a cooler some parts were more tender than others but all in all myself and every one else was happy with it so next id like to try a meatloaf ??
My last one I did I cooked at 275 for 5 hours and it could have went longer.
Some spots wasnt tender.
Some spots wasnt tender.
Need to go to toothpick tender and I wasnt quite there but I was hungry.
Dont cook my time, every piece of meat is different.
Dont cook my time, every piece of meat is different.
Flebag , the time value is just an estimate of the time you're to be committed to the cook , then it may be longer. The 'toothpick' test is your true test of tenderness . Stick it in several places . See if it goes in and out like pushing a hot knife through Butter . Close , then wrap it and rest . You will see a great difference and still have juicy meat.
Butts are the same way , thefat and con nective tissues need time to break downand as Farmer says . every oiece of meat is different , let it go and you'll have Meat you don't need teeth to eat
have fun and . . .
Butts are the same way , thefat and con nective tissues need time to break downand as Farmer says . every oiece of meat is different , let it go and you'll have Meat you don't need teeth to eat
have fun and . . .
Yeah I did notice that the thin part of the meat was super tender pulled apart and melted in your mouth as to the thicker majority of the meat wasn't as soft and juicy this was a big learning curve for me this time next time I'm planning on doing a longer and a little bit of a hotter cook on it and have a tooth pick on hand
- Jan 6, 2011
- 26,255
- 4,705
Here are a couple of post I did, maybe some info there you can use
http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule
http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule
Gary
http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule
http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule
Gary
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