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True 911 Brisket IT Question!

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  • #31
    Mmm. Brisket. Gonna put a bullet in a steer tomorrow. And let my butcher carve one up. We can visit later and talk beef. Hope yours was good one
    sigpic

    Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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    • #32
      When I cut it, do I separate the point and flat first or just cut through the whole thing at once?

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      • #33
        Just cut against the grain


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        • #34
          The flat turned out somewhat lean and almost chewy and the point was much softer.

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          • #35
            What temp did you Goto?


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            • #36
              Originally posted by grantw View Post
              What temp did you Goto?


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              Honestly, it was probably upwards of 210-215 if I remember correctly... I wasn't getting that "probe into butter" feeling...

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