GrillsGoneWild
is one Smokin' Farker
I see the directions are to wrap after 4 hours for a 12/lb brisket, but what is the internal temp at that time so this can be adapted to a smaller or larger brisket?
Bludawg's H-n-F method...what temp at wrap?
- Thread starter GrillsGoneWild
- Start date
HeathBarkley
Knows what a fatty is.
His doesn't go by temp. I think he bases it on a 10-12 lbs brisket.
GrillsGoneWild
is one Smokin' Farker
I'm figuring it is probably during the stall and when the color gets right but was trying to see what the temp may be as I know the stall us usually higher point on a H-n-F cook.
Bludawg
somebody shut me the fark up.
WRAP IT AFTER 4 HRS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! don't read stuff that aint there. Weight don't matter but I normally cook 12-15 lbers
Do you see a thermometer in this meat???? WRAP after 4 HRS
Do you see a thermometer in this meat???? WRAP after 4 HRS
Pitmaster T
Babbling Farker
Cooking Brisket at higher than 225 is the STUPIDEST **** I ever heard. Unless you want shoe leather.
Its called "Low and slow" for a reason.
Also, the PBC is nothing but an smaller UDS.
Its called "Low and slow" for a reason.
Also, the PBC is nothing but an smaller UDS.
Bludawg
somebody shut me the fark up.
So your saying that if I cook above or below 225 that I'll be making Jerky??? But I like jerky:sad:
Pitmaster T
Babbling Farker
yes.... that's exactly what I am saying! If you are not spending hours upon hours of slowly exposing meat to really, really low temperatures its just simply not BBQ!
I see a few more filtering in dawg
Pitmaster T
Babbling Farker
and also..... the only proper way to cook a brisket is to wait until the next day and poke it with your therm and it always is done at 205.
okay, now there are 7 n here
okay, now there are 7 n here
Bludawg
somebody shut me the fark up.
Golly Gee Wally I learnt something new:tongue:
mikemci
Babbling Farker
Pitmaster T was a little rough on the beaver.
^^^^^^Now that s*** is FUNNY!!^^^^^^:rofl:
CodyJ.
Full Fledged Farker
Anyone who says low n slow is the only way just doesn't know what they are talking about. I cook at 300 and get extremely good results. In fact most people who do competitions are cooking at 275-350.
pjtexas1
somebody shut me the fark up.
T is just messing with everybody. That's what he does:grin: hang around....he's very entertaining.
Pitmaster T
Babbling Farker
Cody.... I say low and slow is only way to go! I challenge you to find one smidgen of internet video evidence that shows otherwise. 260 to 300 degrees... anyone cooking in that range is outta their head!
MilitantSquatter
Moderator
I would disagree with this statement
Bludawg
somebody shut me the fark up.
Well at least the semi intelligent ones that want to win consistently are. The BBQ Comps are drinkin contests are in the other crowd; the longer it takes the more I can drink.
Pitmaster T
Babbling Farker
No one ever won a BBQ competition using Hot and Fast. Notice no one could find any evidence of anyone on say, youtube, that cooks at say... 270 or so.
I bet no one can name anyone that wins BBQ cook offs using any temp above 250.
No one could dare post a list.... I mean how do you post ... no one!
I have been away longer than I thought Blu
I bet no one can name anyone that wins BBQ cook offs using any temp above 250.
No one could dare post a list.... I mean how do you post ... no one!
I have been away longer than I thought Blu
GrillsGoneWild
is one Smokin' Farker
How about that old, crotchety, dude? (other than you)
