Porcine Perfection
is One Chatty Farker
Will someone please stick around this thread so Bluedawg doesn't stuff the ballot box! :spy:
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What Temp Do You Cook Your Brisket?
- Thread starter Porcine Perfection
- Start date
I can't answer. I cook at 265 :-D I guess that's half-fast.
Bludawg
somebody shut me the fark up.
- Joined
- Jul 4, 2009
- Location
- Jonesboro,Tx
I rarely cook anything below 300.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Got dat rite...
The challenge is that there are no definitions of the terms.
I, for one, do not consider 265 + to be "hot". 8)
I would think you would get better feedback with:
<250
251-300
>300
or something like that.
For the record, I use 275-325 depending on my schedule.
TIM
I, for one, do not consider 265 + to be "hot". 8)
I would think you would get better feedback with:
<250
251-300
>300
or something like that.
For the record, I use 275-325 depending on my schedule.
TIM
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Yep. 3, including a moderate, would have been better. My temps are usually in the 275~325 range though too.
Porcine Perfection
is One Chatty Farker
Whatever, it's my poll I do what I want. :boxing:
[ame="http://www.youtube.com/watch?v=d7Br4gD7eSc"]Cartman - Whatevah, I do what I want - YouTube[/ame]
[ame="http://www.youtube.com/watch?v=d7Br4gD7eSc"]Cartman - Whatevah, I do what I want - YouTube[/ame]
Bludawg
somebody shut me the fark up.
- Joined
- Jul 4, 2009
- Location
- Jonesboro,Tx
Be careful with that line in mixed company. I remember saying that once then I kissed the black iron fry pan and woke up with a head ache to an empty house:wacko:
Preder low and slow myself
CarolinaQue
is One Chatty Farker
- Joined
- Jun 23, 2007
- Location
- North Berwick, ME
Right in the 275* to 300* range for me.
Vision
is Blowin Smoke!
- Joined
- Sep 11, 2011
- Location
- Baltimore, Maryland
Maybe BBQ needs to define what hot and fast is. I vote for 325+.
scubaquen
Well-known member
- Joined
- Jun 4, 2013
- Location
- Arlington, TX
I have had great success in my reverse flow at 235 for 5 hours and finish off at 245, did 3 12 pounders last weekend, perfectly cooked after 8 hours.
J
jmoney7269
Guest
300-350 for me. Goes in the pit@6 and usually done by 12
pwa
is Blowin Smoke!
- Joined
- Oct 11, 2011
- Location
- North Pole, Alaska
300 to 350... mostly 335 as my goal.
columbia1
is one Smokin' Farker
- Joined
- Jan 15, 2012
- Location
- Kalama Wa.
I like 275, although I do not consider that hot nor fast
Ole Man Dan
is one Smokin' Farker
- Joined
- Jul 24, 2011
- Location
- Gadsden, Alabama
I agree.
My definition of hot and fast generally starts about 350°.
I do Brisket at 275° to 300° with a large water pan.
Depending on where my Offset wants to run, with the amount of meat inside.
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