Probe location for brisket
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- Rustler
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Probe location for brisket
Am I probing this on the bottom left below the thick fat?
That fat is separating the flat and tip correct?
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That fat is separating the flat and tip correct?
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- txsmkmstr
- Bandolero
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Re: Probe location for brisket
88rxna wrote:Am I probing this on the bottom left below the thick fat?
That fat is separating the flat and tip correct?
No and Yes....
No - you want to probe the thickest part of the FLAT...
Yes - that fat you're referring to separates the POINT (on left) from the FLAT (on right)
At least this is the way I understand things to be.
Custom LSG 24x40 - 36" Blackstone - (others - R & O FatGirl, ETSC RK-250, Tejas 1628 - all sold)
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- Rustler
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Re: Probe location for brisket
But isn't the flat underneath the fatty section we're referring to?
I'm worried about drying this out.
Where should I probe it?
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I'm worried about drying this out.
Where should I probe it?
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- TX1911
- Deputy
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Re: Probe location for brisket
Put the probe in the middle of the flat.
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Weber Smokefire EX6
Vision B Series kamado
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- Rustler
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Re: Probe location for brisket
Oic, mines upside from your picture.
Thanks so much!
Had a moment!! Lol
Dur!
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Thanks so much!
Had a moment!! Lol
Dur!
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- Rustler
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Re: Probe location for brisket
Cruising since 11pm last night...dinners at 4:30.
Also just tossed a rack of ribs in the bottom too...
Also just tossed a rack of ribs in the bottom too...
- bsooner75
- High Plains Smoker
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Re: Probe location for brisket
Well, how'd it come out?
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- Rustler
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Re: Probe location for brisket
Everyone loved it but the edges we're dry. I ended up wrapping it because it stalled after this photo and dropped to 176 and held forever.
I pulled it at 183, the point and flat section we're great... the flat along was dry
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I pulled it at 183, the point and flat section we're great... the flat along was dry
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- Boots
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Re: Probe location for brisket
Yer gonna need to meet Mr Butcher Paper, he's gonna be a friend of the family.
BE WELL, BUT NOT DONE
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
Hank: "Do you know how to jumpstart a man's heart with a downed power line?"
Bobby: "No."
Hank: "Well, there's really no wrong way to do it."
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- Rustler
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Re: Probe location for brisket
Sorry, the flat at edge was dry
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- Rustler
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Re: Probe location for brisket
So here's a re heated leftover...
It still falls apart but it's super dry.
Is this actually under cooked? Anyone able to tell?
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It still falls apart but it's super dry.
Is this actually under cooked? Anyone able to tell?
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- woodenvisions
- Chuck Wagon
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Re: Probe location for brisket
Imo it doesn't look undercooked. If it's dry, heat up some beef broth with garlic and a little butter, not much butter tho.
Lay the slices in there and let it simmer for a while. It will absorb more than you think.
Then, u can make a good brisket Sammy with it, juice and all.
Lay the slices in there and let it simmer for a while. It will absorb more than you think.
Then, u can make a good brisket Sammy with it, juice and all.
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- Rustler
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Re: Probe location for brisket
Thanks...it's still falls apart good, yesterday the center was flowing juices as I was cutting it. It wasn't super tender though.
Should I have kept going cooking it? I stopped because it was already past dinner time.
It cooked for almost 17 hours
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Should I have kept going cooking it? I stopped because it was already past dinner time.
It cooked for almost 17 hours
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- woodenvisions
- Chuck Wagon
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Re: Probe location for brisket
Wow, 17 hrs ??
U didn't cut it all at once did ya ? I did that Once, I learned to just trim what we eat after that.
U didn't cut it all at once did ya ? I did that Once, I learned to just trim what we eat after that.
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- Rustler
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Re: Probe location for brisket
Yeah, it took forever...
I left a big part of the flat untouched.
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I left a big part of the flat untouched.
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