- Mar 1, 2015
- 4
- 11
Thanks Gary. The rack of spares actually got a little too done. I checked them by twisting a bone and it slid right out. I usually pull them shy of fall off the bone but I foiled that rack and they got done earlier than I expected. Very edible though.
Nice Looking Everything !
Gary
Yup! Tug is good. I can't really lose though, the girlfriend likes them "fall off the bone" so one of us is usually happy.
Yeah, I like a little tug on mine
Gary
Yup! Just the way things are.
Yep Wife like fall off the bone too
Gary
It is possible to overcook any piece of meat. There is a group of folks who regularly cook meats at higher temps. (I wouldn't worry much about some length of time smoking / cooking at 300*). With brisket, especially, you will get better results cooking to tenderness rather than a predetermined Internal temp.greetings.
is it in any way possible that im over cooking my brisket? first one I did I accidentally went a little high on temp for about a half hour (almost 300) and it got IT to 195 but I backed it off and righted the ship. but the second one I did everything was on point and IN THEORY it should have been perfect. however it was still a little tough to me. everyone raves about it and loved it but I lived around KC for almost two years and I know how tender smoked brisket should be! is it possible that my dome is so efficient and air tight that I could be over smoking?? I mean is it possible to have a brisket moist and falling apart after just 3-4 hours? or am should I start wrapping and cooking for another 4 hours?
every cook I have lump left unburned and I only put about 3-4 inches in the bottom...
left me know! thanks in advance