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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 07-01-2009, 09:23 PM   #1
smokeythebama
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Post First Time Brisket

A little bio. I used to bbq quite alot, but gave it up when I grad. college. I have since began smoking. I love it. I have a chargriller with side fire box. Does well for me at ths moment. Now to the problem.
I have never smoked a Brisket before, and I have some questions to ask everyone. So, if I could get some help it will be greatly appreciated.

1. Fat cap up or down
2. In a pan or on the grates
3. Interior finished temp
4. Cooking temp

I hope to get some feed back. Going to post pictures of finished product. Hope the do justice.
Thanks
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Unread 07-01-2009, 09:27 PM   #2
bbqbull
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Welcome to the forum.

Please go to Cattle Call and give us an introduction about yourself.

Your questions will be awnsered shortly.
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Unread 07-01-2009, 09:41 PM   #3
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Smoke, use the search function and you will find a ton of info. A lot of great threads there bro.
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Unread 07-01-2009, 09:41 PM   #4
smokeythebama
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Cattle Call? Where is it?
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Unread 07-01-2009, 09:52 PM   #5
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Quote:
Originally Posted by smokeythebama View Post
Cattle Call? Where is it?
Cattle Call is here.

Also, check out the KCQuer Roadmap to the Q-Talk Forum for good brisket info.

http://www.bbq-brethren.com/forum/sh...4&postcount=66

http://www.bbq-brethren.com/forum/sh...2&postcount=50

http://www.bbq-brethren.com/forum/sh...2&postcount=22

http://www.bbq-brethren.com/forum/sh...98&postcount=8
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Unread 07-01-2009, 09:53 PM   #6
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Quote:
Originally Posted by smokeythebama View Post
Cattle Call? Where is it?
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Unread 07-01-2009, 10:33 PM   #7
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1. Fat cap up or down
Down.. but many prefer up.. no magic answer.. Try one then the other..see if you notice a difference.
2. In a pan or on the grates
Almost all go grates but kickassbbq prefers pans and produces great product..
3. Interior finished temp
when you can probe it without resistance (usually around 188-195)
4. Cooking temp
No magic #.. I prefer to stick around 235-250. some push 325, others as low as 200.
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Unread 07-01-2009, 10:38 PM   #8
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Thanks Militant
Very helpful
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Unread 07-01-2009, 11:48 PM   #9
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Quote:
Originally Posted by smokeythebama View Post
Thanks Militant
Very helpful
Yup everything Vinny said, now if you attempt ribs, be sure and boil first.
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Unread 07-01-2009, 11:48 PM   #10
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BAMA,
i bet if you asked around at your work you might find some of the answers that you seek! I heard that you work with a BBQ guru.


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Unread 07-02-2009, 11:35 PM   #11
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Saiko, I can't believe you drew on your screen ;)
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Unread 07-02-2009, 11:47 PM   #12
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Nice Saiko!
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Unread 07-03-2009, 07:50 AM   #13
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Jaber
Boiling ribs, NOWAY!!!!!!!
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Unread 07-03-2009, 08:41 AM   #14
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I cook fat side down. I also cook on grates for half the cook and then in pan for the rest - this allows the meat to sit in some au jus and I use the au jus later.

I cook my briskets around 350-375. I say that only to let you know that the most important temp is internal. If your temps on the cooker spike or fall (though hopefully not below 225) that's no real big deal. I usually cook to around 200* internal - but the feel - as has been mentioned - is the most important indicator. Should feel like butter.
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Unread 07-03-2009, 09:04 AM   #15
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Quote:
Originally Posted by Jaberwabee View Post
Yup everything Vinny said, now if you attempt ribs, be sure and boil first.

Here we go...
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