oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 07-23-2012, 07:58 PM   #1
Rubmyrock
Knows what a fatty is.
 
Join Date: 07-17-12
Location: Belmont North Carolina
Default Will this method work for brisket?

My brisket on my large BGE is good but not quite as moist as it should be. I cook it at 250 dome raised indirect with a drip pan for as long as it takes to reach an internal temp and tenderness I target. With that said, my ribs used to turn out dry too until I start using the following method. Smoke at 250 for two hours. Remove put in foil pan with liquid and cook covered for two additional hours. Then remove from foil pan return to smoker until the end of hour five. Then baste and cook at least one more hour until they pass the 90 degree tenderness test. NOW, would and improvised method similar to what I use on ribs also work with the brisket? Like maybe pulling the brisket after four hours and putting in in a foil pan with liquid for a few hours mid cook then return to smoker to finish? Thanks in advance!!!
__________________
www.charlotte-pest-control.com
Rubmyrock is offline   Reply With Quote


Old 07-23-2012, 08:01 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

many people foil brisket and add a liquid....they usually apply the foil not at a certain hour, but more by exterior color/bark or internal temp (160-170 is common).
__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 07-23-2012, 08:02 PM   #3
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Yes, you will need to experiment a bit, but, the short answer is yes, smoking for around 4 hours, then panning works fine. You suffer some in bark, often, but it will give you a nice tender and moist product.
__________________
you won't always like the answer that you get - Ronelle

"perhaps...but then again...maybe not..."

SSS
landarc is offline   Reply With Quote


Old 07-23-2012, 08:05 PM   #4
Rubmyrock
Knows what a fatty is.
 
Join Date: 07-17-12
Location: Belmont North Carolina
Default

Thanks! Im willing to give up a little bark for moisture.
__________________
www.charlotte-pest-control.com
Rubmyrock is offline   Reply With Quote


Old 07-23-2012, 08:20 PM   #5
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

I'd bump the temp up to 300* at the top of the dome. If you are cooking at 250* at the dome the grate may be in the 225* orlower range. That in and of itself can dry out ribs.

This brisket was cooked at about 325* grate level temp.



That's my story and I'm sticking to it.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is online now   Reply With Quote


Reply

Tags
brisket, Rodney Allman, www.charlotte-pest-control.com

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 12:51 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.