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-   -   BUT... is there time!? (http://www.bbq-brethren.com/forum/showthread.php?t=163813)

NC-Q 06-20-2013 09:28 AM

BUT... is there time!?
 
SO it's about 10:30 or so, and I am looking in my fridge and there's a 2.5 pound brisket flat staring me down. Ya'll think I could get this bad boy done on my UDS and ready for a rest by 7:30? Consider I have not yet started a fire or prepped the meat or anything.

Who likes to live dangerously? (also I've never cooked a small flat without the point either...)

NC-Q 06-20-2013 09:30 AM

I'm not really married to the idea of brisket, I am just at home by myself all day for the next couple of weeks studying for my board exams, so I'm pretty bored... :loco:

TalonBrew 06-20-2013 09:31 AM

2.5 #?

I'd say yup. My last flat was 6#, started at 8:30 and and pulled at 2:15 to rest. That about 6 hours at 250*.

Have fun.

Monty1204 06-20-2013 09:34 AM

:thumb:

NC-Q 06-20-2013 09:36 AM

Thanks for the vote of confidence- I just felt like throwing this out there, because it seems like every time I wonder "is there time to finish this" I always end up having to crank up the fire and rushing the end of the cook, then not having enough time for it to rest- D'OH. I'm sure you know what I mean...

Jaskew82 06-20-2013 09:46 AM

It can definitely get done. Crank it up to 300 if its not moving quick enough.

NC-Q 06-20-2013 10:02 AM

Thanks, got the fire started, I'll post some PRON as this progresses!

CarolinaQue 06-20-2013 10:09 AM

With it being that small, I'd consider braising it versus a traditional smoke. But you'll be more than fine getting it done in time either way.

Grimm5577 06-20-2013 10:10 AM

this sounds like last weekend for me. Staring at a 7# pork shoulder at 10:30am thinking, hmm "kinda cutting it close, ahh fark it lets do this"

Arlin_MacRae 06-20-2013 10:15 AM

You can do that easily. Quit farking around on the computer and burn some meat, man! :laugh:

TalonBrew 06-20-2013 10:43 AM

Quote:

Originally Posted by CarolinaQue (Post 2522743)
With it being that small, I'd consider braising it versus a traditional smoke. But you'll be more than fine getting it done in time either way.


I've never done one that small (that's what she said:tsk:) but I'd definitely foil it with the liquid of your choice.

landarc 06-20-2013 11:00 AM

Easily


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