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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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03-13-2013, 12:12 PM | #1 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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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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03-13-2013, 12:16 PM | #2 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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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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03-13-2013, 12:16 PM | #3 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Foil pan and foil over the top is easier to deal with at times. Especially when checking for tenderness.
__________________
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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03-13-2013, 12:19 PM | #4 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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Re: First time brisket..
Any idea on what size pan will work?
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03-13-2013, 12:20 PM | #5 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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Re: First time brisket..
I could just leave the foil off and get some extra bark
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03-13-2013, 12:22 PM | #6 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
That's the only way you'll get ANY bark, I wouldn't foil/cover it the whole cook.
__________________
Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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03-13-2013, 12:44 PM | #7 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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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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03-13-2013, 12:46 PM | #8 |
Got Wood.
Join Date: 04-02-12
Location: New Braunfels, TX
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Skip the foil, use butcher paper
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03-13-2013, 01:03 PM | #9 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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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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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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03-13-2013, 01:23 PM | #10 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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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? Sent from my Galaxy Nexus using Tapatalk 2 |
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03-13-2013, 02:48 PM | #11 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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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.
__________________
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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03-13-2013, 02:50 PM | #12 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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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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03-13-2013, 04:09 PM | #13 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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+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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03-13-2013, 04:30 PM | #14 |
Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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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? Sent from my Galaxy Nexus using Tapatalk 2 |
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03-13-2013, 04:35 PM | #15 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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Keep going until the flat is probe tender. The point will be just fine and not overdone.
__________________
Do not eat any of it raw or boiled at all with water, but rather roasted with fire. Exodus 12:9 |
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