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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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01-24-2010, 07:04 PM | #1 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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9+ Hours = 3.5lb brisket?
I've been smoking a 3.5lb brisket for over 9 hours now. Does this sound right? It is only at 174F internal now. My grate temperature has been 240F - 270F this whole time.
What gives? edit: I'm using an Offset, lump + apple wood.
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01-24-2010, 07:07 PM | #2 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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Sounds to me like you have a thermometer issue maybe.
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01-24-2010, 07:10 PM | #3 | |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Quote:
Could it be meat quality issue?
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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01-24-2010, 07:16 PM | #4 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Always a possibility that it's a stubborn brisket...
I remember once cooking a small brisket flat on a WSM, maybe 5 lbs.. Babybacks on top shelf. Using minion method at aprox 240 and no water in the pan, ribs were done somewhere around 4 hrs. so I know thermometer was accurate. But this flat, sat on that grate for over 12 hrs and it was still only 175 for like four hours and tough as nails...I gave up on it once fuel got too low and the temps started dropping.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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01-24-2010, 07:30 PM | #5 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Quote:
I've had more than one brisket hang near that temp for a while (hours). Bump the heat up if you'd like to urge it on, but be prepared when it breaks that holding point....it can take off in a hurry.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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01-24-2010, 07:32 PM | #6 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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I agree with all the above statements.
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01-24-2010, 07:39 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I would do what Jorge says. And check those thermometers too.
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01-24-2010, 07:41 PM | #8 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Yeah! Go probe your meat like Jorge says.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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01-24-2010, 07:42 PM | #9 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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I would enjoy some pics.
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01-24-2010, 07:42 PM | #10 |
Full Fledged Farker
Join Date: 12-06-09
Location: Marietta, GA
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Ditto, I like to check for tenderness with a big cook fork or probe.
You can check your therm. real fast with a small pot of boiling water for 212*
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Go fast ~ Cook slow... 2 Bubba Keg Convection Grills 4 Big Steel Kegs w/BBQGuru DigiQ's KCBS/CBJ |
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01-24-2010, 07:57 PM | #11 |
is one Smokin' Farker
Join Date: 11-15-09
Location: Bloomingdale Illinois
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How about foiling and using the old Texas crutch? I always though that foiling @ 160-165* was just how you were supposed to do it. I know some do not like to foil but it will definitely speed up the process. I started a small (4lb)butt today at 8:00ish am and it stopped at 165* for a few hours. At almost 9 hours in the wsm I foiled it @ 170*. In about an hour it hit 195*. As mentioned above some are harder to cook than others but you can always foil. Vince
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18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS |
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01-24-2010, 08:15 PM | #12 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Thanks for the tips everyone, I upped the temperature to 280F and she is now done. I pulled at 185F internal. Look for new thread for pics......thanks!!!!
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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01-24-2010, 08:21 PM | #13 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Stubborn Brisket
This is the stubborn brisket. 3.5lbs of hell. It took her 10 hours to reach 185F internal temperature. BTW, this is my first run at brisket, not sure if they are all stubborn like this.
A lil dark, but flavorful bark. The brisket tasted good, but not great IMO. A lil on the dry side, but very flavorful. I used Big Rons Rub and Big Cows Beef injection. Thanks to all that helped me out in the other threads.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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01-24-2010, 08:27 PM | #14 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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It was a flat, right? Sometimes I'm a little slow!
I'd slice off a little piece before letting it rest and see what it's like. If it turns out to be tough, or dry, I'd partially slice it and then add some beef broth to it. If you are happy with it then I'd check your thermometers. If you aren't, I'd give it some liquid, wrap it in foil, let it rest to draw that liquid in, and call it a success.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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01-24-2010, 08:32 PM | #15 |
is one Smokin' Farker
Join Date: 10-06-09
Location: Centerville TN
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what temp did you cook it at? I have been trying to do hot and fast on my uds with no luck I may go back to low and slow on my brinkmann offset
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