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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-16-2013, 12:02 PM   #16
Is lookin for wood to cook with.
Join Date: 02-25-13
Location: Pembroke, Bermuda

I do briskets for 11-12 hours at 225. Before I invested in the cajun bandit stacker I would do it like this. don't use both baskets or you'll jack up the sides. Where I live the humidity is 80%. I am not concerned about a water pan.

I put my basket on right right side of the performer because the amount of grease from a brisket clogged up the light assist and it took me forever to get it all out. I will load it up with this much charcoal and I don't need to add fuel for 12 hours.

"if you're lookin you ain't cookin"

Prime rib
AM beers and AM brisket
Finished brisket
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Old 10-16-2013, 12:59 PM   #17
Take a breath!
Join Date: 01-01-09
Location: IE California

@ Sliding Billy and peeps, I am only cooking these Prime CAB briskets because they are incredibly reasonable at $2.69 lb. I know this price won't last, so I am going to get all I can while I can.

I was really scared of brisket, and certainly would never have tried cooking one, except this price forced me to do it.

Crazy, but the first one was perfect. The very definition of "Beginners Luck".
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Old 10-16-2013, 01:27 PM   #18
somebody shut me the fark up.
sliding_billy's Avatar
Join Date: 08-27-13
Location: Princeton, TX

Dang, that's a great price for Prime CAB. I'd buy a chest freezer and every packer they have in stock at that price.
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Old 10-16-2013, 01:42 PM   #19
somebody shut me the fark up.
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Join Date: 07-17-13
Location: Burleson Tx

Put a buffer tween fire n meat
N Tx 2017 Spring Bash -Lake Ray Roberts April 22nd
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Old 10-16-2013, 03:53 PM   #20
retired trucker
is One Chatty Farker
Join Date: 09-28-11
Location: Dallas, Georgia

I would cook it fat cap down to insulate it from the fire and eliminate the dry spots. I foil mine after the stall and then put the fat cap up until probe tender, usually around the 210 mark or so. I have been known to finish in a 300 degree oven after foiling.

Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.
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