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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Brisket: dry flat, point heaven
Clearly, the cryo packer cut brisket from China Mart will have to do
as the only other market to carry the cut in my area wants $4.00 a lb (WTF)! So, to further improve my brisket cooking (without the use of foil) I am turning to the list. My issue: By the time the point is done the flat seems "well done". - Do I need to separate the point from the flat prior to cooking? I run my pit temps in the 250 - 300 degree range. Lump charcoal, offset NB Silver Smoker/BD Rob Q for all so long as it's not parboiled ribs. |
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Brisket: dry flat, point heaven
" > wrote in message ups.com... > Clearly, the cryo packer cut brisket from China Mart will have to do > as the only other market to carry the cut in my area wants $4.00 a lb > (WTF)! > So, to further improve my brisket cooking (without the use of foil) I > am turning to the list. > > My issue: By the time the point is done the flat seems "well done". > > - Do I need to separate the point from the flat prior to cooking? > > I run my pit temps in the 250 - 300 degree range. Lump charcoal, > offset NB Silver Smoker/BD > > Rob > Q for all so long as it's not parboiled ribs. > That can happen. Some people do separate them at the end and leave the point a bit longer. I judge by the flat and the point is always OK for me, but it could easily go a bit more with no harm. If you don't think it is done enough, just put it back on the heat. |
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Brisket: dry flat, point heaven
> Doneness is measured in the flat, not the point. When it hits 195-200°,
> it's time to come off. Both pieces will be done. > Glad I asked guys! Seems I'm always learning... On my last cook I did put the point back on for a while. But, I guess waited too long on getting the flat out of the smoke. At 195 - 200 will the point be "pullable" as in ready for sandwhiches or just for slicing? |
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Brisket: dry flat, point heaven
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Posted to alt.food.barbecue
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Brisket: dry flat, point heaven
" > wrote in message At 195 - 200 will the point be "pullable" as in ready for sandwhiches or just for slicing? Sort of a thick slice or it will pull apart When cooled, you can slice it thin for cold sandwiches. |
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