texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
nmmuledeerhunter, Dzia-Dzia, TraeMartin, Beatixre, MooseSteed
71989 Registered Users
Top Posters(All Time)
dogcatcher 110,788
bill oxner 91,416
SnakeWrangler 65,416
stxranchman 60,296
Gravytrain 46,950
RKHarm24 44,585
rifleman 44,461
Stub 43,769
Forum Statistics
Forums46
Topics537,029
Posts9,719,585
Members86,989
Most Online25,604
Feb 12th, 2024
Print Thread
Brisket point follow up #8628497 06/26/22 02:07 AM
Joined: Jun 2011
Posts: 33,799
B
Buzzsaw Online Content OP
THF Celebrity
OP Online Content
THF Celebrity
B
Joined: Jun 2011
Posts: 33,799
Pulled it at 155* wrapped in pink paper back on for about an hour, still 155*, so I pulled it and let it rest. It was over-cooked, so, I made meat candy. Really good but quite chewy loser8

[Linked Image]
[Linked Image]
[Linked Image]
[Linked Image]


SPACE FOR RENT


Re: Brisket point follow up [Re: Buzzsaw] #8628693 06/26/22 01:32 PM
Joined: Oct 2008
Posts: 16,582
6
68rustbucket Offline
THF Celebrity
Offline
THF Celebrity
6
Joined: Oct 2008
Posts: 16,582
It was over cooked at 155°? What type of thermometer are you using?



Re: Brisket point follow up [Re: Buzzsaw] #8628716 06/26/22 02:05 PM
Joined: Nov 2017
Posts: 19,129
B
Biscuit Offline
THF Celebrity
Offline
THF Celebrity
B
Joined: Nov 2017
Posts: 19,129
Right on

Re: Brisket point follow up [Re: Buzzsaw] #8628736 06/26/22 02:30 PM
Joined: Apr 2008
Posts: 4,498
T
TPACK Offline
Extreme Tracker
Offline
Extreme Tracker
T
Joined: Apr 2008
Posts: 4,498
Ok, I`m confused. If you only cooked it till 155° it was undercook and the reason it was chewy. It also sounds like it was in the stall when you pulled it to let it rest. I always cook mine until the meat thermomotor sticks in it like butter.

Last edited by TPACK; 06/26/22 02:32 PM.
Re: Brisket point follow up [Re: Buzzsaw] #8628891 06/26/22 05:32 PM
Joined: May 2010
Posts: 4,434
1
1955 Offline
Extreme Tracker
Offline
Extreme Tracker
1
Joined: May 2010
Posts: 4,434
Would ! food

Re: Brisket point follow up [Re: Buzzsaw] #8628906 06/26/22 05:59 PM
Joined: Oct 2008
Posts: 16,582
6
68rustbucket Offline
THF Celebrity
Offline
THF Celebrity
6
Joined: Oct 2008
Posts: 16,582
Next time take it to at least 200°, it may not be so chewy.



Re: Brisket point follow up [Re: 68rustbucket] #8628973 06/26/22 07:30 PM
Joined: Aug 2009
Posts: 4,582
D
decook Offline
Extreme Tracker
Offline
Extreme Tracker
D
Joined: Aug 2009
Posts: 4,582
This,
Originally Posted by TPACK
Ok, I`m confused. If you only cooked it till 155° it was undercook and the reason it was chewy. It also sounds like it was in the stall when you pulled it to let it rest. I always cook mine until the meat thermomotor sticks in it like butter.


Plus this,
Originally Posted by 68rustbucket
Next time take it to at least 200°, it may not be so chewy.


Press [Linked Image] for an AMERICAN.
Re: Brisket point follow up [Re: Buzzsaw] #8628988 06/26/22 07:48 PM
Joined: Jun 2011
Posts: 33,799
B
Buzzsaw Online Content OP
THF Celebrity
OP Online Content
THF Celebrity
B
Joined: Jun 2011
Posts: 33,799
thanks


SPACE FOR RENT


Re: Brisket point follow up [Re: Buzzsaw] #8629005 06/26/22 08:09 PM
Joined: Apr 2008
Posts: 4,498
T
TPACK Offline
Extreme Tracker
Offline
Extreme Tracker
T
Joined: Apr 2008
Posts: 4,498
https://texashuntingforum.com/forum...8155/rookie-brisket-question#Post8628155

Still wonder why you only cooked it till 155 degrees. Did you understand the advice given in your previous post? 155 degrees internal temp is nowhere close to being done. bang bang

Re: Brisket point follow up [Re: Buzzsaw] #8629055 06/26/22 09:05 PM
Joined: Oct 2008
Posts: 16,582
6
68rustbucket Offline
THF Celebrity
Offline
THF Celebrity
6
Joined: Oct 2008
Posts: 16,582
You can’t rush a brisket on the smoker.



Re: Brisket point follow up [Re: 1955] #8629601 06/27/22 04:15 PM
Joined: Nov 2009
Posts: 68,999
N
NORML as can be Online Content
^^Cut the Cord^^
Online Content
^^Cut the Cord^^
N
Joined: Nov 2009
Posts: 68,999
Originally Posted by 1955
Would ! food

Me too.


(R-TX) .-- " TCNN CURL CRLB VFF VRNO AYR SNDL CGC TLRY MSOS "

_=====___=________==-



Re: Brisket point follow up [Re: 68rustbucket] #8631215 06/29/22 08:20 PM
Joined: Feb 2019
Posts: 1,426
P
Poppa Offline
Pro Tracker
Offline
Pro Tracker
P
Joined: Feb 2019
Posts: 1,426
Originally Posted by 68rustbucket
You can’t rush a brisket on the smoker.

just like you cant rush mash in the still!

Previous Thread
Index
Next Thread

© 2004-2024 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3