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[Flysmallie]

I don't find brisket difficult at all. I think the problem most people make is overcooking. I pull mine when it reaches 160 degrees internal. Wrap it in a couple of layers of foil and then a towel and let it sit for awhile before slicing. Never had a bad one, even when the cut of meat isn't that great.

 

[snagged in outlet 3]

2 hours ago, MOPanfisher said:

maybe it was just because I was messing with it all day and just didn't want to eat it after that.

This happens to me a lot when I'm cooking. 

[Johnsfolly]

4 hours ago, MOPanfisher said:

I have smoked a ton of it over the years for myself and for others but maybe it was just because I was messing with it all day and just didn't want to eat it after that. 

 

2 hours ago, snagged in outlet 3 said:

This happens to me a lot when I'm cooking. 

I find that this happens to me more when I bring home some critter from the field. After I get it home, cleaned, butchered, and prepped for eating I will just put it in the fridge for at least a day before I cook it. I do this even after filleting fish. It's still fresh when I do cook it, but typically just not the day I caught it. Now venison is a bit different since I prefer to hang the carcass for at least 3 and up to 4 or 5 days before I break it down and wrap the meat. We will usually have the tenderloins or some backstrap medallions the day that we break down the deer. I will normally cut out the tenderloins the day that I hang the deer so that they don't dry out. Maybe that not so different after all.

When I have a long prep time for a meal, especially when the house is full of the smells, I'm usually salivating too much not to eat it as soon as it's ready.

[MOPanfisher]

Usually that isn't an issue for me with fish or wild game, as more often than not its after supper before I am back and done anyway.  Fish I can fillet them and throw them directly into the skillet with no problems, venison not a problem either as long as I have time to wash the deer smell off of my hands before eating.     Honestly brisket is isn't my favorite, I certainly don't dislike it but there are a lot of things I would rather eat.  BTW the Boston Butt and wings were beyond fabulous.  The wings just had a slight smoky background flavor and the shoulder, well I am not sure what manna tastes like but it couldn't be much different.

[ness]

4 hours ago, Flysmallie said:

I don't find brisket difficult at all. I think the problem most people make is overcooking. I pull mine when it reaches 160 degrees internal. Wrap it in a couple of layers of foil and then a towel and let it sit for awhile before slicing. Never had a bad one, even when the cut of meat isn't that great.

 

If you're pulling them at 160 you've had bad brisket.  Or if it was good, your thermometer is busted. ?

[Flysmallie]

8 minutes ago, ness said:

If you're pulling them at 160 you've had bad brisket.  Or if it was good, your thermometer is busted. ?

Yeah, no I don't think so. But you guys go ahead and keep struggling to make it edible if you want.

[snagged in outlet 3]

That doesn't look like my sister's

[ness]

29 minutes ago, Flysmallie said:

Yeah, no I don't think so. But you guys go ahead and keep struggling to make it edible if you want.

Looks tough as a boot to me ?

[MOPanfisher]

1 hour ago, snagged in outlet 3 said:

That doesn't look like my sister's

Deleted because I made a bad joke.  Sorry Snagged.

any cut of meat is best how you like it, I like ribs that are fall off the bone tender, they would never will a real BBQ contest, but that is how I like them. 

[snagged in outlet 3]

Alright quiet down in the peanut gallery!  I mentioned her nasty brisket she puts out every couple years earlier in this thread.