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Author Topic: Brisket  (Read 12374 times)

Offline Crunchy

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Re: Brisket
« Reply #15 on: May 26, 2020, 02:24:34 PM »
I wouldn't pull it until 201ish.  Every cut of meat is different, so no hard fast rule as to temp, but at 190 you are way too early.

Offline Tenkara

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Re: Brisket
« Reply #16 on: May 26, 2020, 02:55:40 PM »
I don't pull mine until internal temp reaches 198-201.

Offline NOCK NOCK

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Re: Brisket
« Reply #17 on: May 26, 2020, 08:48:30 PM »
Im in the pull at 200-205 club.  I don't wrap while cooking, but when its pulled then I wrap in foil, place in a cooler/icechest wrapped in towels and let rest for 3-5 hours, meat will still be so hot that you cant comfortably touch/slice it instantly. Always turns out great.
PS the cooler part of this works extremely well for Traegered turkeys too.
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Offline wadu1

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Re: Brisket
« Reply #18 on: May 26, 2020, 09:21:11 PM »
I know all this info was for ctwiggs1, now I'm going to try the pound brisket the wife got me. I need to get some more pellets from the Pellet Trader first, all I have are some Wally-World ones left.
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Offline spin05

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Re: Brisket
« Reply #19 on: May 27, 2020, 03:10:06 AM »
Try peach paper instead of tin foil too.

Offline The Weazle

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Re: Brisket
« Reply #20 on: June 11, 2020, 05:47:01 PM »
Try peach paper instead of tin foil too.

I was just going to suggest that also.
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Offline Blacktail135

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Re: Brisket
« Reply #21 on: June 11, 2020, 08:52:08 PM »
 I've never smoked/cooked a brisket before (plan to soon) and just throwing this out there but would aging in the fridge for a few days before smoking/cooking help tenderness in the end product?

Offline Buckjunkie

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Re: Brisket
« Reply #22 on: June 11, 2020, 09:54:55 PM »
I screwed a few up at first. I was trying to cook it too fast based on temps.
I started cooking on the Traeger for 12-14 hours to 200 and things fell into place. Wrap in butcher paper and towels in a cooler and let rest for a couple hours. After I got that down it’s all about the seasoning.

Offline BD1

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Re: Brisket
« Reply #23 on: June 11, 2020, 10:30:54 PM »
I do think the bringing to room temp prior to smoking has been valuable...sorry if this is a repeat but I haven't read the whole post....hell brisket is always good...but sometimes better than others. Have fun :tup:

Offline Mossy

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Re: Brisket
« Reply #24 on: June 15, 2020, 05:44:21 PM »
I do think the bringing to room temp prior to smoking has been valuable...sorry if this is a repeat but I haven't read the whole post....hell brisket is always good...but sometimes better than others. Have fun :tup:

To room temp on pretty much everything  :tup:

Offline 270Flat

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Re: Brisket
« Reply #25 on: June 15, 2020, 06:06:25 PM »
My pull out game isn’t very good...
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Offline Timberstalker

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Re: Brisket
« Reply #26 on: June 15, 2020, 06:54:06 PM »
 :chuckle:
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Offline Mossy

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Re: Brisket
« Reply #27 on: June 15, 2020, 08:09:36 PM »
My pull out game isn’t very good...

Pull and pray works pretty well for me. You may have missed a step  :chuckle:

Offline PsoasHunter

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Re: Brisket
« Reply #28 on: June 15, 2020, 10:17:37 PM »
Wrapping is not as important to tenderness as final temperature. Final temp is key to break down all the collagen, and as others have said, pull between 200 and 205. Wrapping helps you get through "the stall" quicker and arguably with more juices retained.  Also helps prevent an over-smoked flavor.  Biggest issue with wrapping is losing some of that great bark texture.

Offline gutsnthegrass

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Re: Brisket
« Reply #29 on: June 18, 2020, 09:37:50 AM »
I know this is more about temp and when to pull the brisket, but i have a side question.  Have any of you tried John Henry brisket rub?  I had never heard about it, but a buddy of mine says its the best.

 


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