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Old 08-10-2008, 08:24 PM   #11
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Well, the sandwich looked great. About 1 out 5 of my briskets end up going straight to chili meat and I have no idea why. Consequently, I have no advice for you.
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Old 08-10-2008, 09:34 PM   #12
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I am looking at the first two pics. Is the first pic the flat or the point. It looks like a really, really thick flat.

It just don't look right to me.
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Old 08-11-2008, 05:00 AM   #13
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Quote:
Originally Posted by Cliff H.
I am looking at the first two pics. Is the first pic the flat or the point. It looks like a really, really thick flat.

It just don't look right to me.
It's the flat. This thing really shrunk up funny!
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Old 08-11-2008, 08:14 AM   #14
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Unless we are short on time I don't ever wrap my brisket until about 185=210 depends on how it feels. Then we wrap it very very tight in foil then into a redneck cambro. Sometimes if I notice the brisket looks a little dry I will wrap it with some au jus or some beef broth. It all depends. The slower you take it through the breakdown point the better the result will be in tenderness.
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Old 08-11-2008, 08:23 AM   #15
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In the first two pics of the flat I don't see any fat-cap. The smoke ring going all the way around also indicates to me the lack of a fat cap on the flat. I might be seeing this wrong but if the flat was over trimmed, that may be a reason for the dryness. (?)
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Old 08-11-2008, 09:09 AM   #16
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I'll take Griff's post word for word.

That did look really good Nick.
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Old 08-11-2008, 09:29 AM   #17
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Make another one and see what happens... I still think it was an old steer...I cook all mine the same and every once in awhile they come out bad no matter what.. BBQ another one and end the suspense!!!!
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Old 08-11-2008, 05:52 PM   #18
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Well my next one will be in two weeks. That will be for the challenge I was given. Some of you guys better be on the lookout for a pm or 2, I'll need some more help! Thanks
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Old 08-11-2008, 06:32 PM   #19
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Quote:
Originally Posted by oompappy
In the first two pics of the flat I don't see any fat-cap. The smoke ring going all the way around also indicates to me the lack of a fat cap on the flat. I might be seeing this wrong but if the flat was over trimmed, that may be a reason for the dryness. (?)
How did you get a smoke ring all the way around Nick ?
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Old 08-11-2008, 07:27 PM   #20
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Quote:
Originally Posted by Cliff H.
Quote:
Originally Posted by oompappy
In the first two pics of the flat I don't see any fat-cap. The smoke ring going all the way around also indicates to me the lack of a fat cap on the flat. I might be seeing this wrong but if the flat was over trimmed, that may be a reason for the dryness. (?)
How did you get a smoke ring all the way around Nick ?
It was trimmed pretty tight!
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