Tips For The Quick BBQ

Discussion in 'Food & Wine' started by karpenter, Jul 11, 2018.

  1. karpenter
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    karpenter Senior Member

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    You Don't Have To Qualify Yourself
    The Best Wine Is The Wine You Like Best

    Do You Have A Regional Preference
    Or Are YOU Your Region
    And Just Leap Off The End And Stab At Your Own Style

    Take A Look Thru This Site:
    Table Of Contents

    They Have Chemists And Biologists On Staff
    They'll Tell You The Science Of How/Why
     
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  2. rightwinger
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    rightwinger Award Winning USMB Paid Messageboard Poster Gold Supporting Member Supporting Member

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    I know my limitations and brisket is one of them

    No matter how careful I am, and how slowly I cook it......it still comes out tough

    My pork butts are off the charts......but my brisket is forgettable
     
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  3. karpenter
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    karpenter Senior Member

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    If Your Cooking Casually
    Cook It To About 165 - A Solid Medium
    You'll Be Able To Slice It Thin As Paper
    And Tenderness Isn't A Problem Cut Across The Grain

    The Experts Want An Internal Temp Of 180 Or Better
    That's Over Well Done To Me
    And The Beef Flavor I Like
    Is Cooked Right Out Of It
    If You're Going To Pull It And Drown It In Sauce
    Then That's The Way To Go, I Guess

    I've Never Been Fond Of Brisket No Matter Who's Done It
    My Wife Buys Them. I Don't

    I Did An 8# Brisket For The Fourth
    I Started It At 3am.
    An 11 And A Half Hour Cook To My Liking
    I Peel It Thin On My Meat Slicer

    Also:
    Have You Tried Wrapping It In Foil
    For The Last Few Hours In The Pit ??
    If You Use Paper
    Be Sure To Go Through The Trouble Of Getting The Real Stuff
    The Red Paper From An Actual Butcher

    I Use Foil
     
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    Last edited: Jul 11, 2018
  4. karpenter
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    karpenter Senior Member

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    What Kind Of Cooker Are You Using ??
     
  5. rightwinger
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    rightwinger Award Winning USMB Paid Messageboard Poster Gold Supporting Member Supporting Member

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    Weber Smokey Mountain
     
  6. karpenter
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    karpenter Senior Member

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    OK
    Go To That Web-Site I Linked You
    Use The Search Box
    I'm Sure They Have Something Specific For Your Smoker

    I Was Concerned You May Have Bought
    A Home Depot Off-Set Fire Box Pit
    Bad Move
    That Would Have Been Your Expensive Problem
     
  7. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    It took me four years to turn out the perfect brisket.
     
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