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Please rate my brisket

 
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esselle



Joined: 24 Mar 2010
Posts: 18
Location: Leicester UK

PostPosted: Tue Mar 01 11 4:31 am    Post subject: Please rate my brisket Reply with quote

Would love some feedback good or bad please
It was overdone but hopefully you can't tell that by the pic
Thanks
http://i953.photobucket.com/albums/ae16/essellepics/photo-45.jpg
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Tue Mar 01 11 5:10 am    Post subject: Reply with quote

Pics a little small,and it's hard to rate your brisket without actually tasting it.It looks good,it has a nice smoke ring,how do you you feel you did,are you happy with your end results.Tell us what you think your brisket needs and maybe we can help.
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esselle



Joined: 24 Mar 2010
Posts: 18
Location: Leicester UK

PostPosted: Tue Mar 01 11 5:24 am    Post subject: Reply with quote

Well I thought the smoke ring was a bit light and uneven. I was more concerned that it was overdone but I pulled it off the cooker at 197 when it felt done with a probe. I think it may have gone on cooking whilst it rested in a cambro for 2 hours. Would I have been able to stop that by venting the heat off before putting it in the cambro? It tasted good though.
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Tue Mar 01 11 5:38 am    Post subject: Reply with quote

There is always some carry over cooking when hot holding, but the options are not conducive if you vent the heat before you cooler it. That does more harm than good IMO as you tend to loose moisture as steam and once it's gone it's gone for good.

What did you cook it on?

How long did you cook it?

Did you foil, if so at what point did you foil?

Did you take it straight from the fridge to the cooker?

Did you rub it the morning it went on the pit or did you rub it 8- 12 hours ahead?

How trimmed was the fat, looks like there was a fair amount of fat... about where I expect it to be when I trim.

What wood did you use and how much?
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EastTennQcrew
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PostPosted: Tue Mar 01 11 5:40 am    Post subject: Reply with quote

Cambros are so well insulated, that meat will continue to cook. I would let it sit a little while before going into the box.


RandyE
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esselle



Joined: 24 Mar 2010
Posts: 18
Location: Leicester UK

PostPosted: Tue Mar 01 11 5:51 am    Post subject: Reply with quote

It was cooked on a superior (which I am still learning how to use).
It took approx 12 hours.
Foiled at 170 ish
Probably 10 mins between fridge and cooker
Rubbed and injected 8 hours prior
In my opinion it was a little overtrimmed
Cherry and hickory at start and prob every half hour until 150
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SoEzzy
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PostPosted: Tue Mar 01 11 6:01 am    Post subject: Reply with quote

esselle wrote:
It was cooked on a superior (which I am still learning how to use).
It took approx 12 hours.


That's OK I presume it was a full packer?

Quote:
Foiled at 170 ish


You might try and catch it as it comes out of the plateau 165 ish

Quote:
Probably 10 mins between fridge and cooker
Rubbed and injected 8 hours prior


That should be good.

Quote:
In my opinion it was a little overtrimmed


Perhaps a touch, but if it was less trimmed it would have even less smoke ring as you just don't get good penetration through the fat, I trim to 1/8th - 1/4".

Quote:
Cherry and hickory at start and prob every half hour until 150


What size chunks / splits, there's a part of me would put more in early, then keep it topped off as they burn away, JM2C!
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joshsheff1
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PostPosted: Tue Mar 01 11 6:06 am    Post subject: Reply with quote

It's kind of hard to tell from the picture size, but it looks like you got a pretty nice smoke ring on that brisket. Looks good to me. I'd take a plate of that Smile

My buddy has 2 superior smokers (SS-2), and they produce the biggest smoke ring that I've ever seen on a brisket. He uses pecan & cherry.
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esselle



Joined: 24 Mar 2010
Posts: 18
Location: Leicester UK

PostPosted: Tue Mar 01 11 6:17 am    Post subject: Reply with quote

Yes it was a full packer (although explaining that to an English butcher is next to impossible).Chunks were approx tennis ball size.
Thanks for the help I have a few things to try here.
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SoEzzy
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PostPosted: Tue Mar 01 11 6:27 am    Post subject: Reply with quote

http://en.wikipedia.org/wiki/Beef

Print out the image for the American Primal cuts, and the UK primal cuts, then take them in and get him familiar with what your BBQ friends can't wait to get a chance at eating! Wink
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T00lman
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PostPosted: Tue Mar 01 11 6:49 am    Post subject: Reply with quote

pics look good but tasted like my computer screen?
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esselle



Joined: 24 Mar 2010
Posts: 18
Location: Leicester UK

PostPosted: Tue Mar 01 11 7:19 am    Post subject: Reply with quote

SoEzzy wrote:
http://en.wikipedia.org/wiki/Beef

Print out the image for the American Primal cuts, and the UK primal cuts, then take them in and get him familiar with what your BBQ friends can't wait to get a chance at eating! Wink

Wow! Thanks a million for that no wonder they can't get it right here it's a completely different cut.
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day_trippr
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PostPosted: Tue Mar 01 11 7:30 am    Post subject: Reply with quote

"42"

Seriously, of what I can see I'd definitely take at least one huge bite - and then decide...

Cheers!
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Hydro
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PostPosted: Wed Mar 02 11 2:03 am    Post subject: Reply with quote

Great job SoEzzy!
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BRBBQ
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PostPosted: Thu Mar 03 11 4:36 am    Post subject: Reply with quote

Looks like you have a nice smoke ring and good color
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