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TEXAS STYLE BRISKET HELP

 
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staymooney



Joined: 12 Oct 2010
Posts: 18

PostPosted: Sat Nov 12 11 2:44 am    Post subject: TEXAS STYLE BRISKET HELP Reply with quote

I have become pretty good @ smoking up some Texas style brisket.... I have one issue... I have not got when to take the thing out of the smoker down to a science yet... My feel is not very good. I sometimes make briskets that are too moist. So then I pull them earlier and they are too tough.... Now and then I get JUST RIGHT... I am just not consistent enough. Any hints or pointers out there!

I am a firm believer in feel over temp... Internal Temp almost means nothing to a good brisket.... 195 could be tough as nails or moist as butter... Its a done when its done.

I smoke at about 260... and normally ends up being around 1hr a pound.

I wrap midway thru smoking in butcher paper

I set in cooler wrapped for about 2 hours.

This is how I have got many perfect briskets in the past... Like I said though... I am not 100% consistent though.
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Texas 1836
BBQ Fan


Joined: 06 Feb 2010
Posts: 134
Location: Willis, Texas

PostPosted: Sat Nov 19 11 5:56 am    Post subject: Reply with quote

Honestly, for me there is only one true test for doneness, and that is the toothpick test. I wrap in foil at 165 internal temp, and then monitor the IT up to about 195. But that doesn't mean it's done. That is when I start testing. When you can pierce the foil, paper or whatever with a toothpick and it feels like it slides through hot butter, it's done. Pull and let rest at least 30 mins, then slice. Then it's right every time.
Good luck!
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andyco
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Joined: 20 Oct 2008
Posts: 37

PostPosted: Fri Dec 09 11 12:30 pm    Post subject: Hey texas 1836 Reply with quote

I see you live in Willis Tx. I've got a good friend that is a dentist there. You know a dentist named Thomas Lee
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Texas 1836
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Joined: 06 Feb 2010
Posts: 134
Location: Willis, Texas

PostPosted: Sun Feb 19 12 8:36 pm    Post subject: Re: Hey texas 1836 Reply with quote

andyco wrote:
I see you live in Willis Tx. I've got a good friend that is a dentist there. You know a dentist named Thomas Lee


I apologize for the late reply Andyco, I missed this earlier. I haven't met him yet.
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oldnndway
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Joined: 01 Jan 2010
Posts: 168
Location: Southeast Texas

PostPosted: Tue Feb 28 12 2:17 pm    Post subject: Reply with quote

I'm a firm believer in a temp probe with a cable that goes out of the pit to a thermometer.

I have a lot better luck getting consistent results knowing what the internal temp of the meat is at all time.

I wrap at 165 and pull around 205.

Works well for me.
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JimH
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Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Sat Mar 17 12 8:15 am    Post subject: Reply with quote

You are getting close when you can smell that good "roast beef" smell coming from the pit, something you may miss if you wrap it too tightly.
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snubnose



Joined: 01 Sep 2010
Posts: 13
Location: Texas, USA

PostPosted: Sun May 27 12 4:03 am    Post subject: Reply with quote

I cook a 10 lb whole packer at 300 for 8-9 hours and get consistent results. I normally look for a 12 pounder and trim a couple pounds of fat. You may not have found a source of consistent quality meat is why you are getting inconsistent results.
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screaming_madman



Joined: 08 Jun 2009
Posts: 8

PostPosted: Thu May 31 12 12:25 pm    Post subject: Reply with quote

I agree that a consistant meat source is critical to having consistant results. Size and source really need to be fairly consistant if you want really consistant results.
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