Smoked & pulled briskit with Big Ron's Rub - Page 2 - BBQ Central

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Old 06-29-2009, 01:22 PM   #11
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That looks great JB!
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Old 06-29-2009, 04:15 PM   #12
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Brisky sandwiches look killer JB and I could definitely go for some of that mac and cheese.
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Old 06-29-2009, 06:27 PM   #13
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Larry,
If possible, can you xplain doneness and how you know they will be tender at the lower temp of 180* or so. I've always gone by temp and shoot fer 192 at the least as I've always thought they HAD to reach that temp to break down...
Thanks,
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Great Lookin Brisket JB


JB, lack of salt has nothing to do with it being 'too tender' and falling apart, overcooking does. Temperature should be used as a guide to determine doneness, not as a rule. I generally begin to check for doneness around 180-185 on briskets and have had them done (tender) at that point. Check for doneness early to avoid overcooking and a falling apart brisket. Each piece of meat will be somewhat different and if you go by temperatures alone, your finished product will vary everytime.
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Old 06-29-2009, 09:03 PM   #14
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Sam's Club

Quote:
Originally Posted by RubThatButt
That brisket looks delicious. I checked the local Super Target after your post the other day but as usual they didn't have any here. For some reason brisket is hard to find around here and when you do it is usually pricey and has been cut into pieces to package.

I think as they flow up north from Texas you boys buy them all up and they never make it to the Hoosier state.

Nice Job!
Try Sam's Club. They have been $1.70 lb for about the last year here in Columbus IN.
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Old 06-29-2009, 09:12 PM   #15
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Everything looks good JB. Try some Maries Poppyseed coleslaw dressing and some sweetened dry cranberries in your coleslaw. Yuuummmmmyyyyy!!!!!!!
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Old 06-30-2009, 05:37 AM   #16
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Quote:
Originally Posted by DJ
Larry,
If possible, can you xplain doneness and how you know they will be tender at the lower temp of 180* or so. I've always gone by temp and shoot fer 192 at the least as I've always thought they HAD to reach that temp to break down...
Thanks,
dj
You can determine 'doneness' by probing the meat with either a meat probe or fork. The probe or fork should go in with minimal resistance. If you wait until the brisket is fully tender and the probe goes in with no resistance (like a hot knife going through butter) and let it rest in foil for an extended period of time, you will end up with a falling apart brisket. However, if you pull it while there is still very little resistance and let it rest, it will be perfectly tender AFTER the rest and slicable.

You can't necessarily 'know' when the meat will be tender, whether it's at 180 or at 205, that's why I like to check early before it's tender. I can't really explain why one brisket is 'done at 180 and one is done at 190, etc......but if you go by temp to determine doneness, your results will vary.
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Old 06-30-2009, 07:19 AM   #17
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Mighty fine Boy, mighty fine- Good looking M&C as well.
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Old 06-30-2009, 02:08 PM   #18
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JB that's some good lookin stuff...........
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Old 06-30-2009, 04:56 PM   #19
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Larry,
Thanks for the reply! Makes perfect sense, just never gave it any thought.
Thanks again
dj
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Old 06-30-2009, 07:49 PM   #20
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Yes it does make perfect sense

Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by DJ
Larry,
If possible, can you xplain doneness and how you know they will be tender at the lower temp of 180* or so. I've always gone by temp and shoot fer 192 at the least as I've always thought they HAD to reach that temp to break down...
Thanks,
dj
You can determine 'doneness' by probing the meat with either a meat probe or fork. The probe or fork should go in with minimal resistance. If you wait until the brisket is fully tender and the probe goes in with no resistance (like a hot knife going through butter) and let it rest in foil for an extended period of time, you will end up with a falling apart brisket. However, if you pull it while there is still very little resistance and let it rest, it will be perfectly tender AFTER the rest and slicable.

You can't necessarily 'know' when the meat will be tender, whether it's at 180 or at 205, that's why I like to check early before it's tender. I can't really explain why one brisket is 'done at 180 and one is done at 190, etc......but if you go by temp to determine doneness, your results will vary.
Excellent advice. Kind of like "Let off the gas and let it coast on in"[/img]
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