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1st Brisket Help?!?! - Page 3

post #41 of 49
Thread Starter 
Quote:
Originally Posted by NormanAj View Post
 

This has been a great thread to follow.

 

I'm doing a 7lber today and so far its looking to be one of my better smokes.I'm a huge experimenter and brined this one with a hint of OJ,cranberry juice and apple cider vinegar.Went for a super smoky flavor and used straight up mesquite for wood.Real basic Texas style rub.

 

Using my little 14,5" Weber today as its just the two of us this evening.


Awesome. Let us know how it all turned out....Happy 4th Aj. and smokist.  

 

Loving this "smokers family"....  :smilie_flagge13::grilling_smilie::beercheer:

post #42 of 49
Quote:
Originally Posted by Harleybike View Post
 


Awesome. Let us know how it all turned out....Happy 4th Aj. and smokist.  

 

Loving this "smokers family"....  :smilie_flagge13::grilling_smilie::beercheer:


Just came off the smoker and is wrapped and in the cooler.

post #43 of 49
happy 4th guys!
post #44 of 49
Thread Starter 


Came out great and they all loved it.
post #45 of 49

That's a pretty brisket Harley, great bark!  I'm guessing that is one of the two you didn't wrap, how did it compare to the small one you did wrap?

post #46 of 49
Thread Starter 
Quote:
Originally Posted by Aggie94 View Post
 

That's a pretty brisket Harley, great bark!  I'm guessing that is one of the two you didn't wrap, how did it compare to the small one you did wrap?

Correct...This had a bit better bark, was really good and as tender and juicy as the small piece I wrapped. The small piece would have been DOA had I not foiled it with liquid. 

 

Also, I was cutting then wrong. When I went the proper way, against the grain...the slices were so much more tender.

 

I think next  I may try taking them off at the stall and wrap them and use liquid and see if they stay even more juicy.   Seems to me that they could have been a bit more juice.  Now, It could be that they tend to dry up a bit faster after cutting as the uncut portion has been out for awhile.

 

Is it necessary to cook em till 190 IT or can they be pulled at a more med well temp?  It is Red meat and red meat can be cooked less for steaks....couldn't that apply with Brisket? 

post #47 of 49
It would be tough. The reason you're cooking to such a high temp is to break connective tissues down. That's why there is no magical temperature to cook the brisket too. You should cook to 185-190° and start probing the meat as it raises every half hour to hour until your probe slides in like a knife through room temp butter. That could mean it being done at 190° or 210° that's why we probe.
post #48 of 49
Thread Starter 
Quote:
Originally Posted by Brian85 View Post

It would be tough. The reason you're cooking to such a high temp is to break connective tissues down. That's why there is no magical temperature to cook the brisket too. You should cook to 185-190° and start probing the meat as it raises every half hour to hour until your probe slides in like a knife through room temp butter. That could mean it being done at 190° or 210° that's why we probe.

Ah I see ok. I didn't know about the probing. Thanks.
post #49 of 49

I really like cooking with numbers, 200 degrees, 1 to 1.5 hr per pound,etc.  May not be perfect but it gives me something to shoot for.  I'm sure probing has its advantages as I'm learning every brisket really is different.  

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