Free: Contests & Raffles.
Brisket went in this am.Had to split it up like jolten posted as it wouldn’t fit in the Bradley. Little concerned with moisture retention with the muscles separated. Might of trimmed a little heavy also my hands just started moving and processing
So if internal temp is 205 then is it brown in middle rather than pink ? Just used to prime rib where you pull at 135 or so and 165 is well done.
Quote from: Magnum_Willys on August 15, 2020, 01:32:37 PMSo if internal temp is 205 then is it brown in middle rather than pink ? Just used to prime rib where you pull at 135 or so and 165 is well done.You will only eat medium rare brisket once.
Yesterdays brisket was great. A tad bit salty on the bark for my taste but tender and juicy. Internal temp was 152 or 157 at time of serving.
YUM!! Growing up in TX where brisket is king -- I'm a fan!!A great YouTube series on brisket is by Aaron Franklin. Dude teaches Brisket University at Texas A&M, owns the famous Franklin's BBQ, and has some awesome Q with some good tips.https://www.youtube.com/playlist?list=PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu--Personally - I use Texas "Dalmatian rub" (50/50 coarse salt / coarse pepper - it's not a "brand" that I know of!), inject a broth based liquid source (pick your style -- many different types. Butcher BBQ or Cosmos Q are 2 popular brands), cook low for really big size differences (like super chubby on the point side and skinny on the flat side), and I Texas crutch (wrap) with pink butcher paper instead of foil when it enters the stall (somewhere between 150-160 depending on the cut). Also -- good meat! The best quality you can afford and / or find will yield better results!The bark from the butcher paper has seemingly more caramelized goodness and a really good mouth feel for me. If you have never tried it -- it made probably the biggest differences to me when I switched from foil as the smoke is still penetrating the meat through the paper.you can cook fast or slow - but slow gives you much more opportunity to evaluate the meat when you are first figuring it out as it doesn't go from under to over cooked nearly as fast. You have a much narrower window sometimes on a fast cook to get it right. I cook at 205-210 for really big briskets that have large discrepancies in point / flat sides because I think it tends to bring the entire mass of meat up to the same temperature and I find it easier to determine when you're done as there is some trade off between the thick and thin sides sometimes with these bigger briskets. I never check just one place on the brisket -- probe several locations. Temps are funny sometimes as the juices redistribute inside. Especially if you inject. you can have a sudden temp spike that isn't "real". Move the probe around and you'll see that it didn't actually rise 10-15 degrees in 45 minutes! If you are unsure of what done actually feels like -- take the next brisket and experiment. This is WAY WORTH it. Start probing at about 185 and you will feel the difference in texture change as the meat softens. At first you will feel some moderate resistance. Close it back up and check 2-3 degrees later. Once a skewer passes with very little resistance, then ya got er dun no matter what the temp is! Checking the "wobble" factor works too.Lastly -- cook a lot of em :-)
