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      09-30-2022, 04:46 PM   #45
dreamingat30fps
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Quote:
Originally Posted by Alfisti View Post
I may have forgotten to check internal temp but it was not hot to touch. I cut off some from the flatter section.
Hard to say then, that's pretty much your guide when smoking brisket. You want to pull it around 195-200F. Not knowing what the temp is could be over cooked or undercooked would also make it tough. The flat is one of the harder parts to get juicy.
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      09-30-2022, 04:50 PM   #46
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I'm off to check............ but find it weird the thin bit is softer than the the thicker bit.

EDIT: She's underdone, 150 in the middle of the thicker bit. Soooooooo keep wrapped at 215 or raise the temp a bit? I have 5 or so hrs before i go to bed.
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      09-30-2022, 05:34 PM   #47
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Quote:
Originally Posted by Alfisti View Post
I'm off to check............ but find it weird the thin bit is softer than the the thicker bit.

EDIT: She's underdone, 150 in the middle of the thicker bit. Soooooooo keep wrapped at 215 or raise the temp a bit? I have 5 or so hrs before i go to bed.
you need to cook that around 200 in the thick parts. gonna take some time.

keep it at 215 to 225, keep it wrapped, give it another spritz.

150 is the typical stall temp. the stall happens cause the heat is causing the meat to basically "sweat" and as that moisture evaporates, it causes the meat temp to stay stagnant. Wrapping it, keeps that moisture from evaporating so it gets you over the stall quicker, but gives the fat less time to render down in to the meat.

As for your crust, I am guessing you didnt get a good bark because you didnt use a smoker. That smoke + heat is what gives you a nice crust. Or just didnt use enough rub. for a 20lb brisket, i use about a bottle of rub. Want it layered on thick and covering everything.
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      09-30-2022, 05:40 PM   #48
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Quote:
Originally Posted by TheWatchGuy View Post
you need to cook that around 200 in the thick parts. gonna take some time.

keep it at 215 to 225, keep it wrapped, give it another spritz.

150 is the typical stall temp. the stall happens cause the heat is causing the meat to basically "sweat" and as that moisture evaporates, it causes the meat temp to stay stagnant. Wrapping it, keeps that moisture from evaporating so it gets you over the stall quicker, but gives the fat less time to render down in to the meat.

As for your crust, I am guessing you didnt get a good bark because you didnt use a smoker. That smoke + heat is what gives you a nice crust. Or just didnt use enough rub. for a 20lb brisket, i use about a bottle of rub. Want it layered on thick and covering everything.
This. Sounds like you pulled it during the stall. Should always have a probe in it to monitor the temp.
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      09-30-2022, 08:34 PM   #49
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Yeah it was the stall, still, it's REALLY cooking slow. been at it 12 hrs now for just 5 lbs and it's still at 180 in the middle.
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      09-30-2022, 09:27 PM   #50
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Yeah it has been 12 hrs, still at 160, something has gone wrong, not sure what. It'd edible but not ........good.
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      09-30-2022, 10:01 PM   #51
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Quote:
Originally Posted by Alfisti View Post
Yeah it has been 12 hrs, still at 160, something has gone wrong, not sure what. It'd edible but not ........good.
Not sure how it went from 180 down to 160, but yeah brisket is not easy especially if you have never done one. Did you leave the fat cap on it?

Anyways if it comes out dry you can just chop it up and toss it in BBQ sauce, still good.
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      10-01-2022, 07:35 AM   #52
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I measured wrong the 180 time, not dead in the middle. We can cut it thin, bit of sauce and eat it but yeh no good. Big fat cap there.
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