MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 09-10-2009, 12:47 PM   #1
Smokin Turkey
is One Chatty Farker
 
Smokin Turkey's Avatar
 
Join Date: 07-28-08
Location: Huntingdon, PA
Default My 1st Brisket. Fingers crossed!

Today I am doing my first brisket ever. I started up the new Plat-former in smoking setup with bricks, and the hinged rack it came with. I will soon make a custom for it but that'll be another thread. I then laid in the bottom the alum drip pan with 1" water, and a few chunks of aged cherry on the top of the coals. The coals are lit using an adapted minion method.

I rubbed the hunk of meat down heavy with bovine and threw it fat cap up. Argue if you must.. lol

It went on at 12:20ish and hope to pull it around 6 tonight.



__________________
Cooking for the love of it.
Smokin Turkey is offline   Reply With Quote




Old 09-10-2009, 12:50 PM   #2
ChiTown_Porker
On the road to being a farker
 
Join Date: 06-25-07
Location: Chicago, IL
Default

Looks like a good start to me. Keep us posted.
__________________
Mike | WSM
ChiTown_Porker is offline   Reply With Quote


Old 09-10-2009, 12:52 PM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Looks good so far. What temp is the Plat-former running?
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is online now   Reply With Quote


Old 09-10-2009, 12:58 PM   #4
SirPorkaLot
somebody shut me the fark up.
 
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
Default

I can never get a brisket tender in anywhere near 6 hours (more like 8-10 for me @ 210-220). That doesn't mean it won't work for you, depends on the temps of course.
Good luck!
SirPorkaLot is offline   Reply With Quote


Old 09-10-2009, 12:58 PM   #5
Smokin Turkey
is One Chatty Farker
 
Smokin Turkey's Avatar
 
Join Date: 07-28-08
Location: Huntingdon, PA
Default

We shall see! It's running 220ish.. trying to bump it to the 240's..

It will either be my best meal ever... Or the furthest thrown meal ever!
__________________
Cooking for the love of it.
Smokin Turkey is offline   Reply With Quote


Old 09-10-2009, 01:10 PM   #6
jrb03
Full Fledged Farker
 
jrb03's Avatar
 
Join Date: 09-08-05
Location: TX
Default

You better bump those temps up to 300+ if you want that packer ready by 6. Nothing wrong with a high heat brisket, but at those low temps it will not be edible at 6 tonight.
__________________


Pitmaker Vault
Pitmaker Grill-Meister

Backwoods Party
Backwoods Chubby

Weber Performer
WSM
Weber Smokey Joe Gold

Good Riddence
Peppercookers Trailer Offset
Chargriller Tailgate Grill
jrb03 is offline   Reply With Quote


Old 09-10-2009, 01:17 PM   #7
JimDandysNYDan
is one Smokin' Farker

 
Join Date: 10-08-08
Location: Brewster, NY
Default

Good Luck with the brisket....let me know if you need any help throwing that brisket, I'm a pro at that....
JimDandysNYDan is offline   Reply With Quote


Old 09-10-2009, 01:20 PM   #8
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by jrb03 View Post
You better bump those temps up to 300+ if you want that packer ready by 6. Nothing wrong with a high heat brisket, but at those low temps it will not be edible at 6 tonight.
That's what i was thinking, too
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is online now   Reply With Quote


Old 09-10-2009, 01:21 PM   #9
Smokin Turkey
is One Chatty Farker
 
Smokin Turkey's Avatar
 
Join Date: 07-28-08
Location: Huntingdon, PA
Default

Julie had told me 6 hours on a 9.6 lb briskie is a fair deal in the kettle.. Julie??
__________________
Cooking for the love of it.
Smokin Turkey is offline   Reply With Quote


Old 09-10-2009, 01:33 PM   #10
Smokin Turkey
is One Chatty Farker
 
Smokin Turkey's Avatar
 
Join Date: 07-28-08
Location: Huntingdon, PA
Default

How does a fast high cook brisket not turn out tough?
__________________
Cooking for the love of it.
Smokin Turkey is offline   Reply With Quote


Old 09-10-2009, 01:38 PM   #11
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Default

High heat doesn't work for me and the uds, but that is direct heat. Indirect may be different
__________________
Thanks for noticing
Captain Dave is offline   Reply With Quote


Old 09-10-2009, 01:57 PM   #12
jrb03
Full Fledged Farker
 
jrb03's Avatar
 
Join Date: 09-08-05
Location: TX
Default

I have done briskets at 300 in the backwoods smoker and could hardly tell a difference from one cooked at 225 except it finished much quicker. I have not cooked a brisket in the kettle before but do not see any reason it would turn out tough being cooked indirect. I cook ribs at 325 indirect in the kettle all the time, come out great and quick.

A 10 lb brisket at 225' takes 10-12 hours in my experience, no matter what cooker you are using. I dont foil though, so if you foil after a few hours that could get it done quicker, but i dont think in 6 hours.
__________________


Pitmaker Vault
Pitmaker Grill-Meister

Backwoods Party
Backwoods Chubby

Weber Performer
WSM
Weber Smokey Joe Gold

Good Riddence
Peppercookers Trailer Offset
Chargriller Tailgate Grill
jrb03 is offline   Reply With Quote


Old 09-10-2009, 02:23 PM   #13
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Default

I don't think there's anyway you can get 'er done in 6 hours at that heat. I doubt it'll even make it to the stall by then. Bump up the temp to 300-325, if you haven't already. Or plan on eating later - but PLEASE don't pull it at 6 if the probe doesn't go in like butta...
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is offline   Reply With Quote


Old 09-10-2009, 02:45 PM   #14
Smokey Al Gold
is Blowin Smoke!
 
Smokey Al Gold's Avatar
 
Join Date: 08-13-08
Location: San Antonio TX
Default

I'd up the temp to 325-350 if you want it done by 6. Foil it at 160 degrees then keep cooking it till about 190ish or the probe goes in like "buttah" Don't worry high heat briskets are great! Let us know how it goes!
__________________
22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21
[URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL]
[URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2)

Creator of:
"The Great Chicken Sammich Debacle of 2010"
Smokey Al Gold is offline   Reply With Quote


Old 09-10-2009, 02:49 PM   #15
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
Default

Smokin', for us, using offset cooker, a 10-12lb brisket, at 250 degrees (at the cooking
surface), takes 10 hours give or take 30 minutes....
__________________
Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
Lake Dogs is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
1st Brisket; 1st Fattie (Pron)! bggarric Q-talk 18 12-11-2010 12:43 AM
1st brisket, 1st high heat attempt landshark530 Q-talk 13 11-08-2010 05:18 PM
Got my fingers crossed for another BGE Smokin Gator Q-talk 18 02-04-2008 09:12 PM
Possibly My Best (Fingers Crossed) Jeff_in_KC Q-talk 10 07-31-2005 09:20 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 11:23 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts