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Old 05-10-2013, 09:20 PM   #21
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Originally Posted by HoppyDaze View Post
You cook beef to 200 degrees? You should be arrested for that
You've never made brisket I take it.
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Old 05-10-2013, 09:46 PM   #22
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Originally Posted by AZ_IPA

You've never made brisket I take it.
What am I missing here? Unless you're talking about corned beef brisket for pastrami
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Old 05-10-2013, 09:58 PM   #23
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What am I missing here?
This (and a million other sources):

http://www.amazingribs.com/recipes/b...s_brisket.html

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When is it done? Old time pitmasters say it is done when it is done. They say you really can't tell by temperature. Each brisket is different. They can tell when it is ready by feel. Some talk about a gelatinous bounce it has when they poke it because the connective tissues have melted. They call it the "wabba wabba" point. Others stick a fork in the side of the flat and twist. If it turns easily, it is ready. Yes, that's where the expression "stick a fork in it" came from. "Fast Eddy" Maurin says he waits until it is "as soft as buttah." The rest of us have to rely on temperature. A lot will depend on the quality of the meat, how moist the air is in the cooker, if you injected, and how long you crutched. I've heard skilled cooks tell me every number from 195 to 205°F. A lot of top competitors swear by 203°F, and I have noticed that something magic does seem to happen at this number. At this temp, the thermometer probe glides in effortlessly, like buttah (once it gets through the bark). If it never gets tender, pull it off before it hits 205°F.
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Old 05-10-2013, 10:07 PM   #24
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I've made briskets that turned out great that were prepared way different. I assume this method with have much better results. Looks like I'm cooking brisket this weekend

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Old 05-10-2013, 10:47 PM   #25
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Originally Posted by Homercidal
The pastrami turned out great after I rinsed the crap off the outside. Too salty before that!

I tried the beans and they didn't turn out very good. No tangy flavor. I was wondering when there was no tomato based item on the list. I liked the smoky flavor and I added a bit of ketchup and that helped, but nobody else in the house liked them. Bummer because I was looking forward to those for days!

Up next? A plain brisket this time. I don't think anyone else in the family even tried the pastrami, but I've pretty much eaten it all. Just picked up some sauerkraut to make a sort of Rueben sandwich for work. Not bad.

I soak the store bought corned beef in cold water before smoking to remove some of the salt. Usually a day or two, changing the water a couple times. Rub it with black pepper and coriander.
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Old 05-11-2013, 12:42 AM   #26
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Quote:
Originally Posted by HoppyDaze View Post

You cook beef to 200 degrees? You should be arrested for that
I don't take mine quite that high, but very close. I shoot for about 185 to 195 as a minimum. Of course while resting it will rise and probably hit around 200. HoppyDaze, this is because the brisket is being cooked long and low to break down connective tissue and render. It's not a good cut of meat for cooking most other way.

While with steaks I'd never cook over rare.
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Old 05-11-2013, 12:46 AM   #27
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Occasionally I cook a beef tenderloin by covering with black pepper and kosher salt. I roll it in a rocket hot cast iron skillet until the outside is seared,leaving the inside what many call blue rare. I cut it very thin and serve in various ways.

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Old 05-11-2013, 12:48 AM   #28
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Old 05-11-2013, 01:02 AM   #29
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I got a small brisket (3ish lbs) with my monthly meat CSA share. Is it worth trying to smoke it? If so, any tips for something this size? If not, any suggestions on how else to prepare it?

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Old 05-11-2013, 02:09 AM   #30
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fat side up or down... Fight!
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