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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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09-12-2013, 08:28 PM | #1 |
Full Fledged Farker
Join Date: 03-01-11
Location: Mcleansboro, IL
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What's the fastest you've cooked a 10# or larger brisket
I haven't posted in a while and I thought this would be an interesting and fun subject. Mine was a 12 pounder after trimmed and it took 4h 15m. It was on accident, but turned out great. I put it one on an uds and went fishing for a few hours when I got back the drum was at 410*, I checked the internal temp, wrapped it and cooked for another 1.5 hours, rested it for 3 and everyone loved it. This actually happen a couple years ago, but for some reason I thought of it today and was thinking how fast have you or can you cook a decent size brisket.
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"Rural Route BBQ competition team" |
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09-12-2013, 08:51 PM | #5 |
Full Fledged Farker
Join Date: 03-01-11
Location: Mcleansboro, IL
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It usually takes me between 8-9 hour for a 15-17 pounder on my CTO at 250*, but with the convection fan it's more like 270ish in a normal (wsm) type environment.
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"Rural Route BBQ competition team" |
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09-12-2013, 08:57 PM | #6 |
On the road to being a farker
Join Date: 05-20-13
Location: West Cornwall, Ct
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Last Sunday I did a trimmed 11 lb'er on my offset running between 275 and 300. Put in on at 5:00 am. Was resting by 11:00 am. Should have slept a few more hours...
P.S. Was my best to date.
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All that you bring into the lives of others will come back to you in your own. Good or Bad. Large UDS, Small UDS, CG Akorn, NB Bandera, NB Black Diamond, Home Built Offset, Vision Classic Kamado, Green Mountain Daniel Boone, Weber Gasser, Smokey Mountain Cabinet, and several Weber kettles of various sizes. |
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Thanks from:---> |
09-12-2013, 09:49 PM | #8 |
Full Fledged Farker
Join Date: 03-23-08
Location: Sunrise Beach, Missouri
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Hot and Fast
I have cooked brisket in the 12 pound range and had it done in 3 hours and 20 minutes. This did not include the rest time. Temp of UDS running at 390 to 420 F. Wrapped after cooking 2 hours. Never use any liquid containing sugar at these temperatures though.
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smokealcholic |
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09-12-2013, 11:21 PM | #9 |
Got Wood.
Join Date: 03-29-11
Location: Austin, TX
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4 1/2 hrs....2nd place ctba event out of 150+
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09-12-2013, 11:32 PM | #10 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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12.2lb packer in 5hrs 15mins.
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~Ren~ Fat Kids Club Founding Member |
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09-13-2013, 12:44 AM | #11 | |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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Quote:
If you would have took it to 400 to begin with... it would not have taken so long. |
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09-13-2013, 12:46 AM | #12 |
Take a breath!
Join Date: 12-17-12
Location: Southwest Florida
Name/Nickname : Chris
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10 pounder for 5hrs 45mins at 300 on a kettle, best I've made yet.....
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09-13-2013, 04:11 AM | #13 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Around 8 hours for a 12 pounder holding 275+. I can't bring myself to going too hot. I think they arrest you for cooking brisket over 300 in Texas.
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09-13-2013, 08:39 AM | #14 |
Full Fledged Farker
Join Date: 01-31-11
Location: Jasper, Alabama
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10 lb. @ 275 for 7 hours and I thought it was slightly over done.
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Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan) |
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09-13-2013, 09:06 AM | #15 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Agreed, and even if there are no penalties for such an act in this life you will have to stand before the great judgment one day and answer for your transgressions!!! LOL! My pit rarely goes over 275 and if it does it's by mistake!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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