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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.


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Unread 11-08-2012, 09:32 PM   #256
Rodney
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Quote:
Originally Posted by bigabyte View Post
There's nothing wrong with separating them. Cook the same way, until tender.

Brisket fat, when properly cooked, is indeed divine. Particularly the fat in the point.
*shivers* Oh man... The stuff I had was so good that um... I think I had something in my eye... and I've never even had the point. Can't wait.
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Unread 11-08-2012, 10:28 PM   #257
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For any of the "Lesser" BBQ folk like myself out there, THIS is the thread that helped me turn the corner in brisket smoking.

Thanks Big!
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Unread 11-08-2012, 10:51 PM   #258
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There are no lesser BBQ folks. I learned from others, and I am happy to help others learn everything I have learned. Heck, thanks to sites like this one (particularly this one), and the great folks here over the years, and even new faces, I still learn new things. It really is an amazing thing, in my opinion.
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Duh.
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Unread 11-08-2012, 11:18 PM   #259
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Absolutely awesome post! Bigebyte! :) Thanks!
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Unread 11-30-2012, 12:27 AM   #260
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Thread is great, directions are great, 9 hours is too long for a 5 pound flat..... It was still quite tasty, just a bit dry for my taste, but it went well in a pot of grillin beans.
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Unread 11-30-2012, 10:57 PM   #261
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Tried a very small flat today--- 2.8lbs. Cooked between 250-275 (windy) with cherry and pecan wood with royal oak lump on my modified ECB gourmet. I cooked on grate for about 3 hours then foiled to 203. It was a little over done. Is it best to cook it on grate with no foil and just check for probe tender every 20-30 minutes after reaching over 180 internal or??? What is a normal range of internal temps for a brisket to be truly probe tender?
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Unread 12-03-2012, 10:23 AM   #262
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Quote:
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...and just check for probe tender every 20-30 minutes after reaching over 180 internal...
Yes.
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Unread 12-03-2012, 08:10 PM   #263
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What he said. ^
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Unread 12-03-2012, 08:34 PM   #264
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I'm confused by the fact that I disagree with the Great Bigabyte, but... I don't start probing for tenderness until 192* - 194*. If you open the lid every twenty minutes starting at 180* you're going to be checking for days. Am I missing something?
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Unread 12-03-2012, 10:46 PM   #265
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Once the fat has rendered, the temps climb much quicker. I have gone from almost there at 180 to 210 in 2 hours... what, I wasn't sleeping, pitmaster never sleep!

Jeff
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Unread 12-04-2012, 08:22 AM   #266
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Quote:
Originally Posted by ---k--- View Post
I'm confused by the fact that I disagree with the Great Bigabyte, but... I don't start probing for tenderness until 192* - 194*. If you open the lid every twenty minutes starting at 180* you're going to be checking for days. Am I missing something?
I always start at about 190° and seems like I've got to go a ways further.
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Unread 12-04-2012, 12:56 PM   #267
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That was truly an informative lesson on the basics of Brisket. I will KISS for my next try. My first was a bit dried out.
Thanks Again
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Unread 12-22-2012, 10:29 PM   #268
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Smile Gonna try this on Monday!

Hopefully the 8-9 hours I'm budgeting for the 40 pounds of butts will get er done. Might cook around 260...
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Unread 12-23-2012, 10:22 AM   #269
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Default 40 lbs of Butt for Christmas

40 lbs of butt sounds real tasty. Enjoy and happy holidays to all.
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Last edited by JBoss64; 12-23-2012 at 10:23 AM.. Reason: Typo
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Unread 12-30-2012, 03:16 PM   #270
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Great thread (for a newbie like me!) thank you for making this great thread.
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