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Old 12-10-2009, 12:23 PM   #11
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Re: 2nd Brisket!!

getting tender brisket is the tough part, which is why it's so hard to cook.
Wish I could help, but I'm a Carolina boy too.
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Old 12-10-2009, 12:30 PM   #12
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Re: 2nd Brisket!!

Well it got done so fast cuz it got ate before it got done

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Old 12-10-2009, 12:53 PM   #13
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Re: 2nd Brisket!!

What temp did you cook at?

I also agree with the poke test being the most accurate. Temp is a guage. Start checking for tenderness at about 185* and every 5* until you poke it and it goes in like a hot knife thru butter.

Looks pretty darn good from where I'm sitting though!
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Old 12-10-2009, 01:25 PM   #14
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Re: 2nd Brisket!!

Lookin' good Shores
I haven't had much luck with
brisket yet
Ms Bluzue thinks I ought
to give it up.....but that's not an
option
:P

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Old 12-10-2009, 01:43 PM   #15
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Re: 2nd Brisket!!

Quote:
Originally Posted by BluzQue
Lookin' good Shores
I haven't had much luck with
brisket yet
Ms Bluzue thinks I ought
to give it up.....but that's not an
option
:P

BluzQue, the props go to 0341SteelRain on this cook.

Don't give up yet! Keep giving it the 'ol college try!
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Old 12-10-2009, 01:54 PM   #16
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Re: 2nd Brisket!!

Wheres the next picture? You ate it before you took one didn't you. Personally, and I am not professional cook by any means, is that 250 is to high to cook anything for 10 hours or more. When I am paying attention I seem to get results closer to what I like around 190 -200ish. But that may just be me. Internal temps around 160 -190 and not charred on the outside.

Yours looks great!
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Old 12-10-2009, 04:52 PM   #17
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Re: 2nd Brisket!!

Quote:
Originally Posted by Shores
What temp did you cook at?

I also agree with the poke test being the most accurate. Temp is a guage. Start checking for tenderness at about 185* and every 5* until you poke it and it goes in like a hot knife thru butter.

Looks pretty darn good from where I'm sitting though!
It cooked at 250, I do rely on therms way to much, will do the poke test next time.
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Old 12-10-2009, 05:38 PM   #18
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Re: 2nd Brisket!!

Brisket....Man I SO want one of those after seeing that!
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Old 12-10-2009, 06:00 PM   #19
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Re: 2nd Brisket!!

Big Wheel has the true knowledge kinda' stuff that good smoked briskets come from.
Looked great!
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Old 12-10-2009, 06:05 PM   #20
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Re: 2nd Brisket!!

Quote:
Originally Posted by bknox
Wheres the next picture? You ate it before you took one didn't you. Personally, and I am not professional cook by any means, is that 250 is to high to cook anything for 10 hours or more. When I am paying attention I seem to get results closer to what I like around 190 -200ish. But that may just be me. Internal temps around 160 -190 and not charred on the outside.

Yours looks great!
Bryan are you saying you would run your pit temperature at 190 - 200 for a big cook like a brisket or pork butt? I am going to do a brisket when I get my nerve up and I'm gathering technique.
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