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Old 09-22-2008, 10:06 AM   #11
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Quote:
Originally Posted by Tannehill Kid
Quote:
Originally Posted by dollarbill
You guys are awesome! Its at 188 now and I'm about to pull it. Ive got a 6 pound butt below it. Ill post pics as soon as its off (and get a chance!). Thanks again for your replies! db
OK it's 8:58 and still no pics
Took it off at 195 foiled an let sit in the cooler for an hour maybe two. Unwrapped it and ate it right out of the foil. I got really drunk too. Ill post pics tonight. It was well done but still tender and tasted GREAT! thanks for all the help.
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Old 09-23-2008, 04:26 PM   #12
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Shoulda been real good!
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Old 09-23-2008, 05:14 PM   #13
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I agree with the other's, "pull when it's tender, not on temp alone". I've had briskets tender and done at 185, others not until around 200.
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Old 09-23-2008, 05:31 PM   #14
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A little to well for me but it was still really really good
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Old 09-23-2008, 07:13 PM   #15
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Was it juicy?
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Old 09-23-2008, 07:53 PM   #16
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looks good man!!
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Old 09-24-2008, 12:37 PM   #17
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I'm still trying to figure this whole thing out. Most of the briskets I've cooked are very dry at the 180-190F internal temperature. But lately I've been taking my briskets up to 210F and they are very moist.

Is this a variation in individual briskets, or am I finally hitting a point where the collagen has broken down and that is what is providing the moisture?

Steve
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Old 09-24-2008, 01:07 PM   #18
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Was it juicy?
Somewhat.........The sauce I brushed it with during the cook was pretty good if I do say so myself! ( I think thats what you see kinda runnin down.)
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Old 10-15-2008, 08:19 PM   #19
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brisket temp?

I don't profess to be a BBQ GURU- but when I do a Brisket or Butt or Ribs , I do the touchy-feely thing! Since Thremometers are expensive(the ones that DO woke weel) I forgo them and revert to my old fation ways. Pop taught me(and experience) that when my Brisket is gettig done(I use the rule of thumb of 1-1/2 hrs./lb.@200* to 225*) it starts to get somewhat stiffer to move(jiggle).This tell me the fat,connective tissue and collagen is breakind down. The Flat and the Point will be firmer and the fat between the two will be the what you feel moving. That's when I stick my instant read therm into to thick part and check. Only one hole, no way to give the juices a chance to excape during cooking and less STUFFin the bottom of the Pit to clean-up. Ribs, get the bend test and Butts ge thier bones pulled(that's kinda my definition of Pulled Pork-LOL).
Any way, I smoke with pre-burned wood(coals only) as to maintain a Blue Smoke.

Just My Opinion...
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