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Old 06-15-2007, 08:17 PM   #1
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Well I tried

I tried to cook a brisket. Used the bark maker from JB. The rest was experimental... Well here's nothin....







End result... Dry Brisket...Quadruple Darnit Perro!!!

Is there a chance I got a piece too lean??? If at first you don't succeed, try try again!!!..
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Old 06-15-2007, 08:27 PM   #2
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I cant imagine brisket being too lean. Did you smoke with fat side up or down? I think most say to smoke with fat side up.

May she rest in peace!
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Old 06-15-2007, 08:35 PM   #3
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Quote:
Originally Posted by Love2<º((((><
I cant imagine brisket being too lean. Did you smoke with fat side up or down? I think most say to smoke with fat side up.

May she rest in peace!
I think fat was up.. I don't remember it was all black..... BTW, The dogs didn't complain.....
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Old 06-15-2007, 09:05 PM   #4
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Well cant quite be sure but think the young man got ahold of a flat or a nose off at the least. Them thangs is not easy to cook without foil. Aint no flat which tends to have copious amounts of fat. Most of the fat resides in the point and the layer between the two sections. You gonna need a few lessons.

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Old 06-15-2007, 09:11 PM   #5
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Re: Well I tried

Quote:
Originally Posted by surfinsapo
I tried to cook a brisket. Used the bark maker from JB. The rest was experimental... Well here's nothin....



size=24]End result... Dry Brisket...Double Dammit Boy!!![/size]

Is there a chance I got a piece too lean??? If at first you don't succeed, try try again!!!..
Careful BOY.... you might be flirting with trademark infringement!!!

Looked like the fire was too hot! Low and slow boy...low and slow! Not familiar with them egg thingies...but can ya get the food up higher away from the coals then you had it in the pic cooking?

Did ya cut it HOT? or did ya let it rest and cool down first?
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Old 06-15-2007, 10:29 PM   #6
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How low and slow can you go ?
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Old 06-16-2007, 06:28 AM   #7
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Did you inject it with anything??

Low and slow we run ours at about 225-250 at the very most. Also did you rush through the plateau?? That makes a huge difference to us. Going through the agonizingly painfully slow plateau very slowly is important for stuff to break down.
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Old 06-16-2007, 06:48 AM   #8
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Quote:
Originally Posted by bigwheel
Well cant quite be sure but think the young man got ahold of a flat or a nose off at the least. Them thangs is not easy to cook without foil. Aint no flat which tends to have copious amounts of fat. Most of the fat resides in the point and the layer between the two sections. You gonna need a few lessons.

bigwheel
Not making excuses, but I think he's right. I have made briskets fro H.E.B> (Local super market) and they sometimes come out juicy and tender. I got this at a new meat market by my house. I noticed it came from SAm Caines meat packing plant.. Thanks for info...I'll get this right. The good ole crock pot fixed her up....
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Old 06-16-2007, 06:50 AM   #9
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Quote:
Originally Posted by brian j
there's a reason they call brisket's the mt. everest of bbq. how hot was your cooker and how long did it cook? the guys i know who cook in ceramic cookers go low (~ 215f) and for a loooong time.
The cooker was around 250 - 300 for 7 hours... the internal thermometer for the meat got to 170...is that too high?
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Old 06-16-2007, 06:55 AM   #10
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Re: Well I tried

Quote:
Originally Posted by Smokey_Joe
Quote:
Originally Posted by surfinsapo
I tried to cook a brisket. Used the bark maker from JB. The rest was experimental... Well here's nothin....



size=24]End result... Dry Brisket...Double Dammit Boy!!![/size]

Is there a chance I got a piece too lean??? If at first you don't succeed, try try again!!!..
Careful BOY.... you might be flirting with trademark infringement!!!

Looked like the fire was too hot! Low and slow boy...low and slow! Not familiar with them egg thingies...but can ya get the food up higher away from the coals then you had it in the pic cooking?

Did ya cut it HOT? or did ya let it rest and cool down first?
I changed the double dammit boy clause...Just thought it fit the occasion....
In that pic, I was only searing the meat and making a sweet bark. I put the meat real high after that... I cut it warm, not hot...I'm going to do this again today.. It's only going to get to 95 degrees here in S. Texas... Thank you Sir!!!
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