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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 01-29-2013, 03:46 PM   #16
Bludawg
somebody shut me the fark up.
 
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Quote:
Originally Posted by Enkidu View Post
Agree with #1 & #3, but disagree with #2. From my admittedly limited experience all roads lead to Rome. You can make great BBQ at 225 and you can make great BBQ at 325, and you can make great BBQ at all temps in between.
He's cooking Flats. In my limited 30 ys of Cooking the farking things I have found that Flats because of the low fat content have a tendency to get dry cooking them at lower temps. A little hotter cook will speed up the cook time reducing the tendency to get dry. He said he was keeping temps at 200-225 200 is 20 deg hotter than jerky making temps I never said it can't be done I'm just giving him a way to improve his Brisket Flat. If you like cooking L&S fine, 250 -275 is still in that camp. I cook much hotter and that works for me. I was a L&S er for years then my brains came in.
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Unread 01-29-2013, 03:55 PM   #17
landarc
somebody shut me the fark up.

 
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30 years, is that all?
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Unread 01-29-2013, 03:56 PM   #18
Enkidu
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Got it. Missed the part about it just being a flat.

I cook packers both LnS and HnF (and I guess MnM). I like doing LnS when I am aiming for a mid-day time to eat, that way, I can just set it up at night and let it cook all night while I get a full night's sleep instead of having to get up at oh-dark-thirty to start cooking. OTOH, if I am cooking for evening time, I like to go HnF.

You have WAAAAAAAAY more experience than me in the world of BBQ (like 15x more experience and your posts were the reason I started trying HnF, BTW). So I defer to you. But I have had success (at least with packers) at either end of the spectrum. The last time I did a flat, I think was over a year ago, and I injected with beef broth and cooked at 250 and it turned out great (although the bark wasn't that great). I was never able to get my cooker down to 225 (I hadn't mastered it yet) so I guess I really don't know how a flat would turn out at 225.
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Unread 01-29-2013, 03:58 PM   #19
MS2SB
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In my limited 30 ys of Cooking the farking things
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