Will This Brisket Plan Work? - Page 2

Bludawg · 12-30-2012, 07:55 PM

Quote:

Originally Posted by centexsmoker

Maybe I'm missing something but I've done hundreds of briskets and I've never cooked one at 30 minutes per at those temps. how do you get them done so fast?

I've cooked enough Brisket to break the springs on a Mack truck. I think the difference is where your measuring the cooking temp. I cook at 300 on the grate not 300 pit temp. the times run 30-45 min lb. Pit temp of 300 is usually about 250-275 on the grate there in lies the time difference of an 1hr + lb.

centexsmoker · 12-30-2012, 08:27 PM

whaaaaa????you guys on here actually measure temp where you cook? Straight up genius

I do that too. Still don't get 30 min per lb at 300

centexsmoker · 12-30-2012, 08:30 PM

ah- you crutch it. I don't do that. There's our diff.

HogFan · 12-30-2012, 10:35 PM

Decided to start it tonight. On at 9:30 PM at 250F. I'll likely wrap in BP in the morning before going to work. I'll check the progress at noon tomorrow and adjust temps if needed.

Thanks for the feedback.

Oh, I used the Mountain Man Bourbon rub from Cabelas........hope it turns out goog!

HogFan · 12-31-2012, 07:08 PM

UDS ran out of charcoal sometime between 2:30-3:00 this afternoon. I got home at 3:30 and the temp had dropped down to 175F. Brisket temp was 168F.

I refueled, brought the temp up to 350F and pulled the brisket at 5:45 at 202F. Wrapped and straight in the cooler. Will open and slice between 7:30-8:00. Wish me luck!

HankB · 01-01-2013, 08:57 AM

Quote:

Originally Posted by centexsmoker

whaaaaa????you guys on here actually measure temp where you cook? Straight up genius
...
I do that too. Still don't get 30 min per lb at 300

That foil pan will also slow things down because it will block heat from your coals. I'm sure different smokers, techniques, measurement points and so on will make a huge difference in results.

Quote:

Originally Posted by HogFan

...
I refueled, brought the temp up to 350F and pulled the brisket at 5:45 at 202F. Wrapped and straight in the cooler. Will open and slice between 7:30-8:00. Wish me luck!

Good luck! I'm sure it will be great.

Smoking Westy · 01-01-2013, 10:01 AM

So how did it turn out?

HogFan · 01-01-2013, 05:23 PM

The brisket was great!!! Probably overlooked by competition standards but perfect for a NYE gathering.

The Mountain Man Bourbon rub is good. I'll apply it heavier next time as the taste on the bark was subtle. I missed the kick of the lemon/citrus taste of Peppered Cow rub in the bark....,..but MMB may improve if applied heavier. It has a nice flavor.

Leftovers for lunch today.......toasted hoagie bun, Swiss cheese, tomato, and a thick slice of tender brisket! I love tomato with brisket.

Tomorrow, the diet starts! <smile>

LoneStarMojo · 01-01-2013, 09:35 PM

Congrats on the cook! And to the cook!

12-30-2012, 10:35 PM	#19
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	Decided to start it tonight. On at 9:30 PM at 250F. I'll likely wrap in BP in the morning before going to work. I'll check the progress at noon tomorrow and adjust temps if needed. Thanks for the feedback. Oh, I used the Mountain Man Bourbon rub from Cabelas........hope it turns out goog! __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

12-31-2012, 07:08 PM	#20
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	UDS ran out of charcoal sometime between 2:30-3:00 this afternoon. I got home at 3:30 and the temp had dropped down to 175F. Brisket temp was 168F. I refueled, brought the temp up to 350F and pulled the brisket at 5:45 at 202F. Wrapped and straight in the cooler. Will open and slice between 7:30-8:00. Wish me luck! __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

01-01-2013, 10:01 AM	#22
Smoking Westy Full Fledged Farker Join Date: 06-10-12 Location: Bloomington, IL Downloads: 0 Uploads: 0	So how did it turn out? __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

01-01-2013, 05:23 PM	#23
HogFan Take a breath! Join Date: 03-21-12 Location: Arkansas Downloads: 0 Uploads: 0	The brisket was great!!! Probably overlooked by competition standards but perfect for a NYE gathering. The Mountain Man Bourbon rub is good. I'll apply it heavier next time as the taste on the bark was subtle. I missed the kick of the lemon/citrus taste of Peppered Cow rub in the bark....,..but MMB may improve if applied heavier. It has a nice flavor. Leftovers for lunch today.......toasted hoagie bun, Swiss cheese, tomato, and a thick slice of tender brisket! I love tomato with brisket. Tomorrow, the diet starts! <smile> __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

01-01-2013, 09:35 PM	#24
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO Downloads: 0 Uploads: 0	Congrats on the cook! And to the cook! __________________ "Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle http://www.bbq-brethren.com/forum/sh...d.php?t=108709 / Very near future UDS & 6' x 37" 325 gallon offset projects.

12-30-2012, 08:27 PM	#17
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Downloads: 0 Uploads: 0	whaaaaa????you guys on here actually measure temp where you cook? Straight up genius I do that too. Still don't get 30 min per lb at 300

12-30-2012, 08:30 PM	#18
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Downloads: 0 Uploads: 0	ah- you crutch it. I don't do that. There's our diff.