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 Post subject: Re: Brisket?
PostPosted: May 7th, 2010, 4:36 pm 
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fattyshack, I am a big believer in "there is no wrong way to cook a piece of meat" philosophy. Cook it the way you want to, its your meat and your smoker.
I hope I am not coming off sounding like an azz can. Not the way its intended.
This is why I like this forum, Lots of different views for the new guys to OVERTHINK!
As an afterthought, thebest way to cook most anything is in a Stumps!
Yall have a great weekend and HAPPY MOTHERS DAY to all y'all mothers!

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 Post subject: Re: Brisket?
PostPosted: May 10th, 2010, 8:32 pm 
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Baby Stumps

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The waygu brisket did not turn out like I had hoped. :cry: I would compare the overall taste to a roast not a good seasoned/smoked brisket. The two major changes I made was putting a foil pan below the brisket with 1/4 filled with water/beef broth in it and mopping it with butter/beef broth. I think the steam turned it into a roast? I smoked it hard at 250* for 6 hours (filling the ash pan 3 times with wood)and foiled it in the pan approximately 2 hours. It was not what I had hoped any idea on where I went wrong?

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 Post subject: Re: Brisket?
PostPosted: May 10th, 2010, 8:43 pm 
can you tell us about your meat temps when you wrapped it? when you pulled it from from the cooker? just sounds like you may have pulled it when it was not tender enough..


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 Post subject: Re: Brisket?
PostPosted: May 10th, 2010, 9:06 pm 
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Baby Stumps

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Smokin AJ,
Appreciate the response, I have struggled with my stumps so far and I am not sure where I am going wrong. I took the brisket to 155-160 (took several temps across the flat) and panned it with beef broth. I pulled it from the smoker at 197-205 and let it sit for 1 hour.
Thanks,
Eric

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 Post subject: Re: Brisket?
PostPosted: May 10th, 2010, 9:28 pm 
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Baby Stumps
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Quote:
Appreciate the response, I have struggled with my stumps so far and I am not sure where I am going wrong. I took the brisket to 155-160 (took several temps across the flat) and panned it with beef broth. I pulled it from the smoker at 197-205 and let it sit for 1 hour.


try this! i did, and it was awesome...

based on this method, temps dont mean squat!

http://www.bbq-brethren.com/forum/showt ... hp?t=57882
Quote:

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 Post subject: Re: Brisket?
PostPosted: May 10th, 2010, 9:44 pm 
Blue Classic wrote:

try this! i did, and it was awesome...

based on this method, temps dont mean squat!

http://www.bbq-brethren.com/forum/showt ... hp?t=57882


Excellent contribution.... that was really useful information. Thanks!


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