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Old 03-18-2014, 10:13 AM   #16
64Driver
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I always reheated mine like you did, but with just the jus, and it seemed to always turn out pretty good. Next time I'll try a little sauce! Learn something new every day...
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Old 03-18-2014, 10:17 AM   #17
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That's probably why I found it to be a little tough. I will go 195 next time.

Don't go by temp to determine when something is ready. It's just a guide. It's one of the reasons why I listed a range of where my finished temps generally are.

For brisket, use the poke test. Take a meat probe (or something similar) and poke your brisket. It should go through with very little resistance, like the proverbial hot knife through butter.
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Old 03-18-2014, 10:17 AM   #18
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I do the same - strain the Jus and then mix in a couple tablespoons of A1. I also reheat it in a crock pot.
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Old 03-18-2014, 10:17 AM   #19
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That's probably why I found it to be a little tough. I will go until it is probe tender next time.
ftfy...otherwise you are set up for disappointment again.
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Old 03-18-2014, 10:24 AM   #20
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Quote:
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That's probably why I found it to be a little tough. I will go 195 next time.

BBQ RULES FOR SUCCESS


YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat)
Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There Are exceptions to these rules; Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast or
Roasts( Prime rib, Pork loin.....) that need to be cooked to less than well.
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