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I have a brisket situation
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09-30-2022, 04:46 PM | #45 |
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Hard to say then, that's pretty much your guide when smoking brisket. You want to pull it around 195-200F. Not knowing what the temp is could be over cooked or undercooked would also make it tough. The flat is one of the harder parts to get juicy.
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09-30-2022, 04:50 PM | #46 |
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I'm off to check............ but find it weird the thin bit is softer than the the thicker bit.
EDIT: She's underdone, 150 in the middle of the thicker bit. Soooooooo keep wrapped at 215 or raise the temp a bit? I have 5 or so hrs before i go to bed. |
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09-30-2022, 05:34 PM | #47 | |
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keep it at 215 to 225, keep it wrapped, give it another spritz. 150 is the typical stall temp. the stall happens cause the heat is causing the meat to basically "sweat" and as that moisture evaporates, it causes the meat temp to stay stagnant. Wrapping it, keeps that moisture from evaporating so it gets you over the stall quicker, but gives the fat less time to render down in to the meat. As for your crust, I am guessing you didnt get a good bark because you didnt use a smoker. That smoke + heat is what gives you a nice crust. Or just didnt use enough rub. for a 20lb brisket, i use about a bottle of rub. Want it layered on thick and covering everything.
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09-30-2022, 05:40 PM | #48 | |
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09-30-2022, 10:01 PM | #51 | |
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Anyways if it comes out dry you can just chop it up and toss it in BBQ sauce, still good. |
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10-01-2022, 07:35 AM | #52 |
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I measured wrong the 180 time, not dead in the middle. We can cut it thin, bit of sauce and eat it but yeh no good. Big fat cap there.
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