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Brisket point follow up #8628497 06/26/22 02:07 AM
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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

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Re: Brisket point follow up [Re: Buzzsaw] #8628693 06/26/22 01:32 PM
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It was over cooked at 155°? What type of thermometer are you using?


I'll pray for your goat.
Re: Brisket point follow up [Re: Buzzsaw] #8628716 06/26/22 02:05 PM
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Right on

Re: Brisket point follow up [Re: Buzzsaw] #8628736 06/26/22 02:30 PM
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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
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Would ! food

Re: Brisket point follow up [Re: Buzzsaw] #8628906 06/26/22 05:59 PM
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Next time take it to at least 200°, it may not be so chewy.


I'll pray for your goat.
Re: Brisket point follow up [Re: 68rustbucket] #8628973 06/26/22 07:30 PM
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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.


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Re: Brisket point follow up [Re: Buzzsaw] #8628988 06/26/22 07:48 PM
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thanks


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Re: Brisket point follow up [Re: Buzzsaw] #8629005 06/26/22 08:09 PM
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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
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You can’t rush a brisket on the smoker.


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Re: Brisket point follow up [Re: 1955] #8629601 06/27/22 04:15 PM
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Originally Posted by 1955
Would ! food

Me too.


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Re: Brisket point follow up [Re: 68rustbucket] #8631215 06/29/22 08:20 PM
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Originally Posted by 68rustbucket
You can’t rush a brisket on the smoker.

just like you cant rush mash in the still!

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