I smoked a 11lb packet this weekend. Black ops rub, wrapped at the stall of 167. Cooked at 225-250. Pulled brisket when temp hit 198 and probe tested.
Hickory wood/charcoal.
Question: I sliced the flat, it cut nice, good bark and juicy. I picked up a piece and it laid nicely over the finger, it held up under it's own weight. But seemed to fail the pull test...when I pulled it, it didnt really stretch, t just broke off in pieces. It was tender, and taste was good.
I was thinking the quality of brisket was lacking, not enough marbling? It was a cheaper brisket from a wholesale meat market.
Thoughts?
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Brisket question
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Re: Brisket question
Sounds pretty good; any pictures?
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Re: Brisket question
I will take the taste test over the pull test any old day, particularly on food.
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Re: Brisket question
If it stretches, it probably needs more time. What you're looking for is for it to hold up under its own weight (like you mentioned) and come apart with a slight tug. To me, it sounds like you hit it spot on!
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Re: Brisket question
TX1911 wrote:If it stretches, it probably needs more time. What you're looking for is for it to hold up under its own weight (like you mentioned) and come apart with a slight tug. To me, it sounds like you hit it spot on!
^^^
That, definitely.
Edit: I actually agree with all other posts here too. Lol!
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Re: Brisket question
I'm glad the experts here agree, because I was reading the initial post and was thinking "sounds like a winner to me", LOL.
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Re: Brisket question
sounds like you hit it out of the park. It's not supposed to stretch, it should pull easily apart.
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Re: Brisket question
FAT wrote:I will take the taste test over the pull test any old day, particularly on food.
All day long!
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