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Old 02-14-2006, 03:09 AM   #1
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Brisket Blues

I'm not happy with my last few brisket cooks. I usually use salt and pepper. They come out fine texture wise but I feel they are lacking in flavor. I generally use CAB full packers and save the point for chili. Any ideas out there to help me improve the final product?
Thanks
Chris L.
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Old 02-14-2006, 05:29 AM   #2
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Old 02-14-2006, 05:30 AM   #3
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Re: Brisket Blues

Quote:
Originally Posted by Pigs On The Wing BBQ
I'm not happy with my last few brisket cooks. I usually use salt and pepper. They come out fine texture wise but I feel they are lacking in flavor. I generally use CAB full packers and save the point for chili. Any ideas out there to help me improve the final product?
Thanks
Chris L.
Chris,
I normally use Choice or even Select packers and flats at times and have never had a problem with flavor. I just don't see spending the extra money for a CAB to make BBQ with. I know some will differ but that's just me.

Now, you were'nt too specific on your cooking and resting process. I know you normally don't foil when you Q. But I'd recommend you give it a shot on your next brisket. You can cook a great tender brisket without foiling too, but just try it next time and see if it makes a difference for you. Cook in the smoke until you get to 165* internal temp, then foil and cook until the internal temp reaches 190 and then let it rest at least an hour. Then let cool and slice.

One last question, what temp are you cooking it at and what temp are you pulling it off the cooker?

Oh, you say you're only using S&P. Maybe add a bit of garlic and onion powder and maybe oregano if you just wanna keep it simple. But those flavors should help some.
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Old 02-14-2006, 05:57 AM   #4
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I have done the onion garlic thing and foiled. Problem with foil is I end up with a less than firm brisket, Some times it turns to mush. (foiled agian! ) I just can't help but think it's something stupid I'm missing. Don't forget I cook direct with no water pan. I went as far as checking temps also with a nutemp, 265- 275 And 225-250 I just don't get it. Beef ribs, Chuck, and rolled roasts are great. Just the darn brisket that lacks some darn thing! It's a mistery to me. Or it might just be me. #-o
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Old 02-14-2006, 06:07 AM   #5
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Try injecting.
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Old 02-14-2006, 06:17 AM   #6
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Not a big fan of injecting. That's kind of like a woman with fake boobs to me. I'd rather hone my skills to put out a great product than inhanse my short comings. :biggrin:
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Old 02-14-2006, 06:28 AM   #7
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Quote:
Originally Posted by Pigs On The Wing BBQ
Not a big fan of injecting. That's kind of like a woman with fake boobs to me. I'd rather hone my skills to put out a great product than inhanse my short comings. :biggrin:
The hell with you then. LOL
Just kidding Pigs.
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Old 02-14-2006, 06:42 AM   #8
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That's okay Finster, I see where they are stabbing huge shrimp and pumping them up too. How sad is that? Well this weekend I'll try a brisket with a paper bag and omit the foil. Had a guy tell me that a paper bag brisket works. Who knows.
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Old 02-14-2006, 07:04 AM   #9
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Turkey in a paper bag is great.
Have you tried cooking in a foil pan?
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Old 02-14-2006, 07:11 AM   #10
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....or, you could try WOLFE RUB.
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