The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Question fer brisket xperts (http://www.bbq-brethren.com/forum/showthread.php?t=85616)

bbq54321 05-30-2010 07:36 AM

Question fer brisket xperts
 
got a 15+ lb brisket im doing for memorial day .....

~ how long @ 225 - till easy probe test


:confused: im guessing 16hrs

Boshizzle 05-30-2010 07:39 AM

Have you considered hot & Fast? Off the heat in about 4 hours with 1 to 2 hour sit time. Details in several recent threads.

Skidder 05-30-2010 07:40 AM

Most will say 1.25 to 1.5 hours per pound but reality is and I hate to say it but it's done when it's done. I've had 12 pounders go 13 hours and as little 6 hours on the same smoker at the same temp. Go figure and good luck.

bbq54321 05-30-2010 07:52 AM

Quote:

Originally Posted by Boshizzle (Post 1296236)
Have you considered hot & Fast? Off the heat in about 4 hours with 1 to 2 hour sit time. Details in several recent threads.

yes, i thought about h&f but i dont know enough.
i understand that to optimize results, one must use a certain injection - at a certain temp - then let it sit in refrig for a certain amount of time - all while doing a hand stand with one hand - while holding a beer to your ear with the other :roll:


but thanks for the idea friend :wink:

Chef Jim 05-30-2010 08:11 AM

Quote:

Originally Posted by bbq54321 (Post 1296246)
yes, i thought about h&f but i dont know enough.
i understand that to optimize results, one must use a certain injection - at a certain temp - then let it sit in refrig for a certain amount of time - all while doing a hand stand with one hand - while holding a beer to your ear with the other :roll:


but thanks for the idea friend :wink:

I don't think you have to use certain anything for H&F. My last one was pretty good. Did L&S in a alum pan then covered at 165+ for the last 3 hours. Lit it rest for about 1 hour.

Will you send prons of the hand stand with a beer please.

K-Barbecue 05-30-2010 08:14 AM

Quote:

Originally Posted by bbq54321 (Post 1296234)
got a 15+ lb brisket im doing for memorial day .....

~ how long @ 225 - till easy probe test


:confused: im guessing 16hrs

Are you going to pan or foil it?? That will make a big difference in the times. Foiling or panning it will cut the time considerably.

bbq54321 05-30-2010 08:19 AM

Quote:

Originally Posted by Chef Jim (Post 1296260)
I don't think you have to use certain anything for H&F. My last one was pretty good. Did L&S in a alum pan then covered at 165+ for the last 3 hours. Lit it rest for about 1 hour.

Will you send prons of the hand stand with a beer please.

when i learn how to take a pic with my toes, ok

Jeff Hughes 05-30-2010 08:19 AM

That's a pretty big brisket. Try cooking at 250 or 275(not truly hot and fast), when it gets to 165 internal(at the thickest part of the flat), wrap it tightly in foil until it meets the probe test(195-205).

This should make "it's done when it's done", take less time...

bbq54321 05-30-2010 08:26 AM

Quote:

Originally Posted by K-Barbecue (Post 1296264)
Are you going to pan or foil it?? That will make a big difference in the times. Foiling or panning it will cut the time considerably.


i will pan the rack below to catch juice, but not directly - unless it will yield better results. im open for advice

foiling - maybe? again, if its better. please recommend


as far as time - im ok with 16hrs. ive got a beautiful blue beast that will accomidate. just trying to work the logistics.

thanks :-D

Jeff Hughes 05-30-2010 09:36 AM

The process I describes will yield a moist and tasty brisket.

225, a big brisket, and no foil is asking for a dry end result.

bbq54321 05-30-2010 09:39 AM

Got it. Thanks Jeff!

Jeff Hughes 05-30-2010 09:44 AM

Also, remove it from the foil and let it rest for at least 15 minutes before slicing...

Meat Burner 05-30-2010 10:46 AM

bbq, I have a 15 lb packer on right now. Been on about 7 hrs and internal temp is 151. Cooking on a UDS with grate temp about 235. Just a rule of thumb for me is to run it about 10 hrs and then make a decision to foil to speed up the cook to closer to 12 hrs. I also rest it wrapped in foil in a cooler for 2 -3 hrs before slicing. It will stay hot and sucks the moisture back into the meat. It gives you some leaway as each piece of meat can cook really different. Hope that helps. Good luck as let us know how it comes out bro.

bbq54321 05-30-2010 11:09 AM

Quote:

Originally Posted by Meat Burner (Post 1296377)
bbq, I have a 15 lb packer on right now. Been on about 7 hrs and internal temp is 151. Cooking on a UDS with grate temp about 235. Just a rule of thumb for me is to run it about 10 hrs and then make a decision to foil to speed up the cook to closer to 12 hrs. I also rest it wrapped in foil in a cooler for 2 -3 hrs before slicing. It will stay hot and sucks the moisture back into the meat. It gives you some leaway as each piece of meat can cook really different. Hope that helps. Good luck as let us know how it comes out bro.


thanks MB, great info...

I love your dog :-P what's his(her) name - i just wanna pick em up and say, "its ok for eating the fattie - i cant blame you"


All times are GMT -5. The time now is 08:20 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.