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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 03-13-2013, 12:12 PM   #1
pal251
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Default First time brisket..

Well actually a first time cooking a full brisket. My wife bought me a 2 lb flat a while back that wasnt too great.

Bought a 13lb Brisket from Sams Club yesterday and put 3 table spoons of black pepper, 2 table spoons of kosher salt, 1/2 tablespoon of cayenne pepper on it after it was rubbed in Mustard. I cut a large chunk of hard fat off but all the rest of the fat looked pretty minimal so I left it..

UDS took about an hour to reach 340 degrees which is what its on now. I cant decide if I want to go to the store and get a foil pan or just wrap it in foil. I like the pan idea because I always seem to rip the foil when I wrap it.
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Unread 03-13-2013, 12:16 PM   #2
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Double the foil up and use heavy duty foil. Less likely to tear. It doesn't have to be skin tight either.
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Unread 03-13-2013, 12:16 PM   #3
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Foil pan and foil over the top is easier to deal with at times. Especially when checking for tenderness.
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Unread 03-13-2013, 12:19 PM   #4
pal251
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Default Re: First time brisket..

Any idea on what size pan will work?

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Unread 03-13-2013, 12:20 PM   #5
pal251
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Default Re: First time brisket..

I could just leave the foil off and get some extra bark

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Unread 03-13-2013, 12:22 PM   #6
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Quote:
Originally Posted by pal251 View Post
I could just leave the foil off and get some extra bark

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That's the only way you'll get ANY bark, I wouldn't foil/cover it the whole cook.
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Unread 03-13-2013, 12:44 PM   #7
pal251
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I put my thermapen on the flat and it says it was 140 deg and the point says its only like 90...

Is that right?

I tried measuring temp from the side and from the top and it got about the same temp.

I did flip and rotate it about 1.5 hours into it
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Unread 03-13-2013, 12:46 PM   #8
gruene smoke
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Skip the foil, use butcher paper
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Unread 03-13-2013, 01:03 PM   #9
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I don't mess with foil or paper or anything. Just let 'er riiiiiiiide.

And the temp isn't so critical as how it feels. Somewhere around the 200°F mark, the probe should slide in like butter. It's tough to explain but you'll know it when it happens.

Good luck and keep us posted
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Unread 03-13-2013, 01:23 PM   #10
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Default Re: First time brisket..

Its hard to resist the foil but I will.

You guys think 350 is an OK temp for hot and fast?


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Unread 03-13-2013, 02:48 PM   #11
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I normally use a full size pan on a packer. I would think 350 would be the top end of the HnF technique. Most I have seen are around 300 to maybe 325.
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Unread 03-13-2013, 02:50 PM   #12
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Default Re: First time brisket..

I lowered it to 300. It ran at 350 for about an hr. I'm about 4 hrs in now

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Unread 03-13-2013, 04:09 PM   #13
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Quote:
Originally Posted by GrillsGoneWild View Post
I normally use a full size pan on a packer. I would think 350 would be the top end of the HnF technique. Most I have seen are around 300 to maybe 325.
+1^^ I'd start probing around the five hour mark. I try to not take the pit temp over 325 when doing brisket.
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Unread 03-13-2013, 04:30 PM   #14
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Default Re: First time brisket..

Yup probed around 5 hrs. Flat was tough but point seemed pretty smooth


Does anyone split the two and cook them separate?

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Unread 03-13-2013, 04:35 PM   #15
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Keep going until the flat is probe tender. The point will be just fine and not overdone.
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