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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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05-30-2010, 07:36 AM | #1 |
Knows what a fatty is.
Join Date: 11-11-08
Location: Lake Charles, Louisiana
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Question fer brisket xperts
got a 15+ lb brisket im doing for memorial day .....
~ how long @ 225 - till easy probe test im guessing 16hrs
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05-30-2010, 07:39 AM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Have you considered hot & Fast? Off the heat in about 4 hours with 1 to 2 hour sit time. Details in several recent threads.
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05-30-2010, 07:40 AM | #3 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Most will say 1.25 to 1.5 hours per pound but reality is and I hate to say it but it's done when it's done. I've had 12 pounders go 13 hours and as little 6 hours on the same smoker at the same temp. Go figure and good luck.
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05-30-2010, 07:52 AM | #4 | |
Knows what a fatty is.
Join Date: 11-11-08
Location: Lake Charles, Louisiana
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Quote:
i understand that to optimize results, one must use a certain injection - at a certain temp - then let it sit in refrig for a certain amount of time - all while doing a hand stand with one hand - while holding a beer to your ear with the other but thanks for the idea friend
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05-30-2010, 08:11 AM | #5 | |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Quote:
Will you send prons of the hand stand with a beer please.
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05-30-2010, 08:14 AM | #6 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Are you going to pan or foil it?? That will make a big difference in the times. Foiling or panning it will cut the time considerably.
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05-30-2010, 08:19 AM | #7 |
Knows what a fatty is.
Join Date: 11-11-08
Location: Lake Charles, Louisiana
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when i learn how to take a pic with my toes, ok
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05-30-2010, 08:19 AM | #8 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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That's a pretty big brisket. Try cooking at 250 or 275(not truly hot and fast), when it gets to 165 internal(at the thickest part of the flat), wrap it tightly in foil until it meets the probe test(195-205).
This should make "it's done when it's done", take less time...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) Last edited by Jeff Hughes; 05-30-2010 at 09:42 AM.. Reason: typo |
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05-30-2010, 08:26 AM | #9 | |
Knows what a fatty is.
Join Date: 11-11-08
Location: Lake Charles, Louisiana
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Quote:
i will pan the rack below to catch juice, but not directly - unless it will yield better results. im open for advice foiling - maybe? again, if its better. please recommend as far as time - im ok with 16hrs. ive got a beautiful blue beast that will accomidate. just trying to work the logistics. thanks
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05-30-2010, 09:36 AM | #10 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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The process I describes will yield a moist and tasty brisket.
225, a big brisket, and no foil is asking for a dry end result.
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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Thanks from:---> |
05-30-2010, 09:39 AM | #11 |
Knows what a fatty is.
Join Date: 11-11-08
Location: Lake Charles, Louisiana
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Got it. Thanks Jeff!
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05-30-2010, 09:44 AM | #12 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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Also, remove it from the foil and let it rest for at least 15 minutes before slicing...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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05-30-2010, 10:46 AM | #13 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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bbq, I have a 15 lb packer on right now. Been on about 7 hrs and internal temp is 151. Cooking on a UDS with grate temp about 235. Just a rule of thumb for me is to run it about 10 hrs and then make a decision to foil to speed up the cook to closer to 12 hrs. I also rest it wrapped in foil in a cooler for 2 -3 hrs before slicing. It will stay hot and sucks the moisture back into the meat. It gives you some leaway as each piece of meat can cook really different. Hope that helps. Good luck as let us know how it comes out bro.
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05-30-2010, 11:09 AM | #14 | |
Knows what a fatty is.
Join Date: 11-11-08
Location: Lake Charles, Louisiana
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Quote:
thanks MB, great info... I love your dog what's his(her) name - i just wanna pick em up and say, "its ok for eating the fattie - i cant blame you"
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