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Messages - Crash-Override

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1
Kansas State Football / Re: Egging Gary Patterson's relative's houses
« on: November 07, 2014, 11:58:05 AM »

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Kansas State Football / Re: Gems of the OU Game Thread
« on: October 19, 2014, 08:45:35 AM »
For those that frequent OK on game days, do they really eat crap as much as they discuss it?

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Brisket pros, what temp do you pull your brisket at?  Some of the stuff I have read says 190deg.  My meat therm book says that 170 is well done for beef.  My last two briskets have been delish, except that I wished they were just slightly more juicy. 

Should I be pulling them in the 170's range or wait until 190?

Thoughts?

Tried and true method is wrapping the brisket around 150-160 with some beef broth and pulling the brisket off when the probe(ice pick, thermometer, sword) goes into the flat like "butter", ignore the temp. Let the brisket vent for 10-15min to prevent overcooking while resting, then wrap it back in foil and place in an empty cooler to rest for an hour or two. Some people like to separate the flat from the point, cube the point, throw some sauce on it and back on the smoker for awhile. I've had the best bet with choice grade packers, some people use select grade with great results, I personally have not. 170 is too low for brisket. The collagen and fat haven't had a chance to break all the way down yet, making it a dry product. Undercooked brisket will be tough and dry, overcooked crumbly and dry.

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