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Old 10-17-2009, 11:24 AM   #11
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It was a beautiful brisket.

I just had it directly over the heat source when I didn't know any better.

I do know how to make charcoal now.
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Old 10-17-2009, 11:54 AM   #12
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If the temps were higher...it would've been fine and done in 4-5 hours...But I know that's not what you intended.

I don't use anything under mine when I do high heat brisket
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Old 10-17-2009, 01:32 PM   #13
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Scotty you doing the high heat brisket in an Egg or WSM?
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Old 10-18-2009, 07:32 AM   #14
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I did mine on the WSM so YMMV
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Old 10-18-2009, 08:29 AM   #15
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ain't nobody on this board that hasn't had a bad cook.

The good thing about it is you learned, you gained
experience, and now you're a better cook.
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Old 10-18-2009, 09:39 AM   #16
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Quote:
Originally Posted by Captain Morgan
ain't nobody on this board that hasn't had a bad cook.
Amen to that! If you don't have a bad cook, you're not trying hard enough!
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Old 10-18-2009, 01:37 PM   #17
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Quote:
Originally Posted by Larry Wolfe
...

How do you determine a bad brisket?? Or for that matter if a finished brisket being 'bad' is the brisket or where you got the brisket? Just curious???

This is not directed at you Sapo, but I think all this nonsense about picking out a good brisket, by how it bends, etc., is a bunch of nonsense and the only thing that will give you a bad brisket is by either over or under cooking it. ...
Seen some that sure look GOOD, like this Wagyu brisket, I'd love to try one of those ...

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Old 10-18-2009, 02:05 PM   #18
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Thanks, Guys!

This won't hold me back. I'll just have to give it another go and have a pizza for backup!
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Old 10-18-2009, 04:28 PM   #19
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You'll get it. And when you do, you will slap yourself for thinking a brisket is hard to cook. I find the words hard to come by to describe my first brisket FU.
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Old 10-19-2009, 08:08 AM   #20
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Like that old saying Mar52, "When the going gets tough the tough go shopping". Hang in there
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