Can you lose ‘it’?

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Can you lose ‘it’?

Postby BladeRunner » Tue May 15, 2018 10:46 pm

Confession time y’all...
I’ve turned out some pretty good brisket in the time I’ve been doing this. But recently I seem to have lost ‘it’. That intangible thing that makes the brisket just right.
I’ve got gorgeous smoke ring, 1/4-1/2 and inch deep.
Bark is good and crispy-
It was actually hard to slice this past weekend... that was new for me.
But the pull test fails. I take a slice and have to put some force to get it to come apart. I had to pull out knives on Sunday. It was embarrassing.

I keep a journal, always have, and I haven’t changed much. If anything I’ve gotten more consistent.

Prime brisket
250-270 ambient air temp (measured about an inch in front of the brisket)
Started 2- 14 lb. briskets at 11:30 pm they were at 203 at 1:30pm
I use pecan, post oak, and charcoal.
I did not wrap them.

Any insight why, doing the same thing that’s been successful before now has me suffering to tame this cut?
Thanks y’all.
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Re: Can you lose ‘it’?

Postby rms827 » Wed May 16, 2018 2:41 am

First thing I'd check is the quality of the meat. From what little I've gathered from context clues here, the issue isn't that bad there in Texas. Here in California though, it's gotten dang near impossible to find a good quality cut of meat, no matter the label, grade or store. In fact the high end grocery stores now seem to have the worst meat.

Might want to double check everything with your cooker too... Make sure air flow is still ideal, etc... "It's a bad mechanic who blames his tools", but sometimes tools do act up, LOL.
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Re: Can you lose ‘it’?

Postby Txdragon » Wed May 16, 2018 6:17 am

There are many variables to consider when achieving and maintaining your cooker temp. If you can hit that goal, there's your key to the kingdom. Time is the other major player. It may look done but end up being a little prankster. Time will be MAJORLY affected by the meat. This is the only aspect we have zero control of. We can easily mitigate all other obstacles except the quality of the meat. If you keep a journal and follow it as holy writ, it's time to blame the meat.
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Re: Can you lose ‘it’?

Postby txsmkmstr » Wed May 16, 2018 8:35 am

If you're replicating your results (rather than judging on a single cook) then it's time to change things up. One at a time naturally but time for a change. No suggestions because you likely know all the other options for cooking brisket.

Then again...... if could be the meat. :dont:
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Re: Can you lose ‘it’?

Postby TX1911 » Wed May 16, 2018 8:48 am

Just a thought, but 203, while a seemingly magic number, is not universally applicable. It's more of a guideline, as you know. I've had briskets that were very over cooked at 203, and others that were not ready. Each brisket is unique and it's own sort of challenge. I've stopped looking for 203 (though quite a few have been done at that temp) and instead start probing when it hits 190. Incremental probes after that until it's done.

But stick with it and you'll get your mojo back!
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Re: Can you lose ‘it’?

Postby RUBYRW » Wed May 16, 2018 12:39 pm

Maybe I read it wrong...but a 14lb brisket cooked from raw to 203 degrees in 3 hours ?

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Re: Can you lose ‘it’?

Postby GRailsback » Wed May 16, 2018 2:47 pm

RUBYRW wrote:Maybe I read it wrong...but a 14lb brisket cooked from raw to 203 degrees in 3 hours ?

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Yes, you are reading it wrong
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Re: RE: Re: Can you lose ‘it’?

Postby RUBYRW » Wed May 16, 2018 2:50 pm

GRailsback wrote:[quote="RUBYRW"]Maybe I read it wrong...but a 14lb brisket cooked from raw to 203 degrees in 3 hours ?

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Yes, you are reading it wrong[/quote]Ahhh. Pm to Pm, lol. Stupid a.m.


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Re: Can you lose ‘it’?

Postby BladeRunner » Wed May 16, 2018 4:59 pm

Thanks y’all!

Good point TX1911 - I shouldn’t be relying on just getting to a number. I’m probably being a bit lazy there.

I’ve got another cook this weekend.

Thanks y’all!

If anyone has any other insights or ideas please share!
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Re: Can you lose ‘it’?

Postby allenayres » Wed May 16, 2018 6:07 pm

14 hours to 203 and still tough? Really does sound like the meat.
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Re: Can you lose ‘it’?

Postby Swamp Donkeyz BBQ » Thu May 17, 2018 9:37 am

TX1911 wrote:Just a thought, but 203, while a seemingly magic number, is not universally applicable. It's more of a guideline, as you know. I've had briskets that were very over cooked at 203, and others that were not ready. Each brisket is unique and it's own sort of challenge. I've stopped looking for 203 (though quite a few have been done at that temp) and instead start probing when it hits 190. Incremental probes after that until it's done.

But stick with it and you'll get your mojo back!

This ^^^^^
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Re: Can you lose ‘it’?

Postby BladeRunner » Sat May 19, 2018 2:15 pm

Two briskets today- 32 lbs.
Neither made it to 200 and they were prove tender. Sliced wonderfully, squirting jus all over the cutting board and counter.

I think I’m gonna double check my thermometers. Maybe they could be running just under ‘right’.

Thanks y’all!
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Re: Can you lose ‘it’?

Postby bondobill » Sat May 19, 2018 3:25 pm

Beautifully done !!!! :salut: :chef:

:cheers:
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Re: Can you lose ‘it’?

Postby Rambo » Sat May 19, 2018 4:00 pm

Brother, nicely done
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Re: Can you lose ‘it’?

Postby bsooner75 » Sat May 19, 2018 4:01 pm

Those look great!


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