Author Topic: Brisket, burnt ends, and pork tenders.  (Read 1830 times)

jaka (Ken)

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Brisket, burnt ends, and pork tenders.
« on: November 04, 2018, 09:00:07 PM »
I may have messed up. I smoked a brisket by dividing the flat from the point and smoking both on the same rack. Small brisket. Also, I added a pork tenderloin on the upper rack. I didn't like any of it. My granddaughter liked the pork and my daughter liked the burnt ends. I smoked at 250 degrees and set the probe on the pork at 150. the probe on the brisket flat was set for 200. After 10.5 hours the brisket was at 175 degrees and tough. The pork was taken off at 150 degrees and was tender but not good tasting (to me). I had injected the pork with a made up juice of cranberry, brown sugar, and molasses. Not good. Not a good experience for me but what the heck...we're learning.
Ken Admire
Retired from Navy and also oil/gas industry.
Using #3D Smoker. Started with the 2D and
loved it but gave it to one of my sons when I
bought the larger 3D.

Lipster

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Re: Brisket, burnt ends, and pork tenders.
« Reply #1 on: November 05, 2018, 08:03:42 AM »
Can't speak to the taste of the pork as there is not enough information.
The brisket however, was taken off way too soon (175).  Should be in the area of 200.
At 175, it was in the 'stall', and could have stayed there for hours.  Brisket cannot be gauged done by time: It must be left in the smoker until it is done, as measured by temp.
I've had brisket done in 12 hours, all the way up to 17 hours.
Remember the old timer's advice: "Its done when its done".

Grampy

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Re: Brisket, burnt ends, and pork tenders.
« Reply #2 on: November 05, 2018, 08:06:20 AM »
Ken, Lipster is right. Brisket was not done at 175 degrees. That is why it was tough and chewy.
Jimmy from Arkadelphia, AR
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jaka (Ken)

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Re: Brisket, burnt ends, and pork tenders.
« Reply #3 on: November 05, 2018, 08:28:25 AM »
Thank you all for the information. That answers a lot. My smoker had stalled out at 175 on the probe and sat that way for two hours. I thought maybe it was the cold, rainy weather causing it. I'll give it another go on a different brisket and see how that turns out. Again, thanks.
Ken Admire
Retired from Navy and also oil/gas industry.
Using #3D Smoker. Started with the 2D and
loved it but gave it to one of my sons when I
bought the larger 3D.

old sarge

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Re: Brisket, burnt ends, and pork tenders.
« Reply #4 on: November 05, 2018, 08:54:17 PM »
Ken - I don't separate brisket.  Just let the whole packer ride in one piece.  The stall is killer but you will eventually get to the 200 degree area. 
David from Arizona
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jaka (Ken)

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Re: Brisket, burnt ends, and pork tenders.
« Reply #5 on: November 06, 2018, 08:05:51 PM »
Old Sarge: I always appreciate hearing from you. What do you do if you want to fix burnt ends out of the point? do you wait until the entire brisket is finished?
Ken Admire
Retired from Navy and also oil/gas industry.
Using #3D Smoker. Started with the 2D and
loved it but gave it to one of my sons when I
bought the larger 3D.