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 Brisket on the new show?

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CrazyQ

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PostSubject: Brisket on the new show?   Tue Jan 27, 2009 10:26 pm

I was hoping you would do a show on Brisket and I thought I heard you would be doing it on the next show. What I wanted to know is how long does it take to cook one and what internal temp am I looking for? I occasionally throw a 3-4 pound tri tip roast on the smoker and it seems to only take about 2 hours to get to 155 degrees before I am pulling it off and letting it rest. Would it be similar if I cut the brisket down to about that size?
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Cast & Que

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PostSubject: Re: Brisket on the new show?   Wed Jan 28, 2009 11:00 am

I wouldn't want to eat a brisket that was cooked that fast or to that low of an internal temp. It would be to tough to eat. Briskets have a lot of fat and connective tissue that needs to slowly render out. Feel free to ask any other questions and be sure to tune into the show for more information Brisket cooking.

Welcome to the BBQ Emergency Forum!

Chuck
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CrazyQ

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PostSubject: Re: Brisket on the new show?   Wed Jan 28, 2009 9:18 pm

I look forward to the new show. I just wish it was sooner.
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BanditBBQ

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PostSubject: Re: Brisket on the new show?   Fri Jan 30, 2009 10:05 pm

CrazyQ wrote:
I look forward to the new show. I just wish it was sooner.
Hey CrazyQ!

Welcome to the forum. Chuck is right...cooking Tri-Tip is VERY different than cooking a tender brisket. The short answer is cook to about 198*F, then rest. The long answer will be covered in the show (including some tips on how to help keep it moist, how to slice it for best eating, etc), so please tune in if you're available! February 8th @ 4pm.

Thanks for coming over to the Listener's Forum (I know I've seen you on MySpace too)...I look forward to hearing about your cooking adventures!

Carpe 'Que,
Jim Rhino
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CrazyQ

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PostSubject: Re: Brisket on the new show?   Thu Feb 12, 2009 11:32 pm

Jim, thanks for covering the brisket on the show. Very informative. It will help me alot. I also liked your idea about putting the cheese in the fattie. I'll have to try that when I do my bacon explosion.
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BanditBBQ

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PostSubject: Re: Brisket on the new show?   Fri Feb 13, 2009 9:55 am

CrazyQ wrote:
Jim, thanks for covering the brisket on the show. Very informative. It will help me alot. I also liked your idea about putting the cheese in the fattie. I'll have to try that when I do my bacon explosion.
Glad you got something outta the show. If you have anything else that we should talk about, please let me know! Be sure to share your experiences and expertise here too...we can all learn from one another.

Even before the Bacon Explosion, we've been putting cheese in fatties from the very first fattie cooked. My kids particularly like fatties that are stuffed with pepperoni and cheese...mmm...good eatin'. Smile

Carpe 'Que,
Jim

P.S. If you ever have opportunity to get a bunch of kids together, give them all a 1lbs. sausage roll and a huge variety of ingredients and see what they can come up with...might surprise you.

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CrazyQ

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PostSubject: Re: Brisket on the new show?   Sat Feb 14, 2009 7:29 am

BanditBBQ wrote:
P.S. If you ever have opportunity to get a bunch of kids together, give them all a 1lbs. sausage roll and a huge variety of ingredients and see what they can come up with...might surprise you.

That could be fun.
The pepperoni and cheese sounds good, I'll have to try that also.
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BanditBBQ

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PostSubject: Re: Brisket on the new show?   Sat Feb 14, 2009 10:02 am

CrazyQ wrote:
That could be fun.
The pepperoni and cheese sounds good, I'll have to try that also.
It is a lot of fun! I gathered a gaggle of my nieces and nephews a couple of years ago (around Thanksgiving) and we did this; they came up with some really good ideas! Then for Christmas that year I gave them each a t-shirt that said, "I smoked a fatty with Uncle Jim"...most of the in-laws didn't see the humor. Wink

Carpe 'Que,
Jim

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When Cooking at contests, I am the Crew Chief of Bandit BBQ Crew
and cook on a Good-One Chuckwagon Trailer Smoker.

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CrazyQ

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PostSubject: Re: Brisket on the new show?   Sat Feb 14, 2009 10:05 pm

BanditBBQ wrote:
"I smoked a fatty with Uncle Jim"...most of the in-laws didn't see the humor. Wink

Hilarious!!! That's my type of sense of humor.
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CrazyQ

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PostSubject: Re: Brisket on the new show?   Sun Feb 15, 2009 8:50 am

Point and Flat... on your link http://www.ILBBQS.com/brisket it shows separate them before smoking... on the show, I was under the impression that I keep them together until its time to separate and wrap the flat. Should I listen to the show a third time so I get it right... it was entertaining?
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BanditBBQ

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PostSubject: Re: Brisket on the new show?   Sun Feb 15, 2009 10:18 am

CrazyQ wrote:
Point and Flat... on your link http://www.ILBBQS.com/brisket it shows separate them before smoking... on the show, I was under the impression that I keep them together until its time to separate and wrap the flat. Should I listen to the show a third time so I get it right... it was entertaining?
You're right. In the show I did talk about keeping the 2 muscles together until the meat reaches around 165*F. The picture tutorial was put together by another bbq-man and shows how to break the brisket down completely. I don't break mine down until about half-way through the cooking process...as mentioned in the show. Very perceptive! Thanks for listening!

Carpe 'Que,
Jim Rhino

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When Cooking at contests, I am the Crew Chief of Bandit BBQ Crew
and cook on a Good-One Chuckwagon Trailer Smoker.

Our Cookers:
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ProQ Excel 20 ~ http://www.probbq.co.uk
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