Fellas,
I have been smoking 16lb choice briskets like crazy this year and have it dialed in the way I like it. However, just recently I had my mother-in-law pick up 2 briskets for me but she got select quality meat. I thought nothing of it tossed it in, smoked it like I usually do and it came out dry, not very moist, and did not have the flavor. So, tomorrow I am smoking the other one my mother-in-law bought cuz I can bring myself to just give it away. Any advice out there to help with the situation. How can I get the most out of this low grade brisket? Oh, I usually smoke it till it hits 205, wrapping it in foil at 170 if that helps.
Thanks for the help guys,
Chaostheory
Need help with Brisket
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Need help with Brisket
It should not matter. I've even smoked them next to each other to prove a point.
I think 205 is too hot, but if you like it that way.
I think 205 is too hot, but if you like it that way.
- sparetimetoys
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Re: Need help with Brisket
I use a water pan and start checking for the pokes like soft butter at 190
Thank You to all the fine folks here for all the tips and advice so I can now smoke a chunk of meat and folks actually eat it.
- 3 star redneck
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Re: Need help with Brisket
temp dont matter on brisket....199-210 internal....who cares ...as long as it passes the poke test......thats what really matters....
- Big Ed
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Re: Need help with Brisket
Get ya a BluDawg thermapen!!! (Icepick)
Can't Beat A Drum!!!
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Re: Need help with Brisket
This is the best tool in my box never needs batteries never out of calibration guaranteed accurate.Big Ed wrote:Get ya a BluDawg thermapen!!! (Icepick)
Never met a cow I didn't like with a little salt and pepper.
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- 3 star redneck
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Re: Need help with Brisket
Yes Sir......got one...
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Re: Need help with Brisket
Thanks guys for the help.
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Re: Need help with Brisket
Whenever you have some free time Jeff I'll teach you to use it
Never met a cow I didn't like with a little salt and pepper.
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
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