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gansomn
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Joined: 16 Mar 2008
Posts: 118
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 Posted: Dec 17 2008 Post subject: Paul Kirk brisket ? |
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I have been reading Paul Kirks bbq book it is very good but when I got to the brisket he said it is well done at 160 degrees or it wont be tender. Every thing I have read has said it 190 is this a typeO. Thanks.
Last edited by gansomn on Dec 17 2008; edited 1 time in total |
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mutha chicken bbq
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Joined: 26 Jan 2007
Posts: 2225
Location: newark,de
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| Posted: Dec 17 2008 Post subject: |
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Well it is cooked at 160, So he is Right
But it will not be tender at all. For me I like to cook til 160, Wrap in Foil and then take to 190. Some take to 190, some 210 This comes with experience and after a few you will know how to adjust to your liking.
Hint, If you do wrap, You can add alot of flavor to your meat by adding juices and vinegars, And what not.
Have fun And hope the cook goes well for ya!
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gansomn
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Joined: 16 Mar 2008
Posts: 118
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| Posted: Dec 17 2008 Post subject: |
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Thanks mutha, I have gooked a few briskets and all have been good BUT the last two have been a little to done. The temps inside have been the same 190 but the meat is almost crumbly in parts aaannnd I do not get the nice smoke ring.
I have a Stumps gf cooker. Everything seems to be on, thermometers ect. Looking for some input, thats why I was asking about the 160 degrees thing. |
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mutha chicken bbq
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gansomn
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Joined: 16 Mar 2008
Posts: 118
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| Posted: Dec 17 2008 Post subject: |
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| I know I should pay attention but they are the brisket flats from Sams Club. |
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qdoc
Joined: 31 May 2008
Posts: 8
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| Posted: Dec 17 2008 Post subject: |
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| There are several confusing instructions in Kirk's book. Makes me think maybe he didn't proof-read the book or someone else took his notes and wrote the book. His best book I believe was the first one. Also if you read the first book you don't need to take his class. |
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kingofcool
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Joined: 05 Dec 2008
Posts: 863
Location: Georgia
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| Posted: Dec 17 2008 Post subject: |
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| What's his first book? |
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adolpho
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Joined: 03 Aug 2005
Posts: 1067
Location: Austin, TX
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| Posted: Dec 17 2008 Post subject: |
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| gansomn wrote: | | I know I should pay attention but they are the brisket flats from Sams Club. |
If you're only cooking the flat, that may be the problem. Some guys here have great advice on how to cook only the flat and keep it tender/moist. I personally like cooking the whole packer. If I only cook the flat, I go to anywhere from 180-185. Feeling it determines when I pull it off. I also spritz it quite often.
As for the smoke ring, that's unusual. Are you using lump in your gf with some wood chunks? What kind of lump?
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gansomn
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Joined: 16 Mar 2008
Posts: 118
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| Posted: Dec 18 2008 Post subject: |
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| Royal oak lump. The meat just looks like a roast same color. Taste good though. Thanks |
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