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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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09-10-2009, 12:47 PM | #1 |
is One Chatty Farker
Join Date: 07-28-08
Location: Huntingdon, PA
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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.
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Cooking for the love of it. |
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09-10-2009, 12:50 PM | #2 |
On the road to being a farker
Join Date: 06-25-07
Location: Chicago, IL
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Looks like a good start to me. Keep us posted.
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Mike | WSM |
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09-10-2009, 12:52 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Looks good so far. What temp is the Plat-former running?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-10-2009, 12:58 PM | #4 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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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! |
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09-10-2009, 12:58 PM | #5 |
is One Chatty Farker
Join Date: 07-28-08
Location: Huntingdon, PA
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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!
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Cooking for the love of it. |
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09-10-2009, 01:10 PM | #6 |
Full Fledged Farker
Join Date: 09-08-05
Location: TX
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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.
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Pitmaker Vault Pitmaker Grill-Meister Backwoods Party Backwoods Chubby Weber Performer WSM Weber Smokey Joe Gold Good Riddence Peppercookers Trailer Offset Chargriller Tailgate Grill |
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09-10-2009, 01:17 PM | #7 |
is one Smokin' Farker
Join Date: 10-08-08
Location: Brewster, NY
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Good Luck with the brisket....let me know if you need any help throwing that brisket, I'm a pro at that....
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09-10-2009, 01:20 PM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That's what i was thinking, too
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-10-2009, 01:21 PM | #9 |
is One Chatty Farker
Join Date: 07-28-08
Location: Huntingdon, PA
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Julie had told me 6 hours on a 9.6 lb briskie is a fair deal in the kettle.. Julie??
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Cooking for the love of it. |
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09-10-2009, 01:33 PM | #10 |
is One Chatty Farker
Join Date: 07-28-08
Location: Huntingdon, PA
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How does a fast high cook brisket not turn out tough?
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Cooking for the love of it. |
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09-10-2009, 01:38 PM | #11 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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High heat doesn't work for me and the uds, but that is direct heat. Indirect may be different
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Thanks for noticing |
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09-10-2009, 01:57 PM | #12 |
Full Fledged Farker
Join Date: 09-08-05
Location: TX
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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.
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Pitmaker Vault Pitmaker Grill-Meister Backwoods Party Backwoods Chubby Weber Performer WSM Weber Smokey Joe Gold Good Riddence Peppercookers Trailer Offset Chargriller Tailgate Grill |
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09-10-2009, 02:23 PM | #13 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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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...
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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] |
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09-10-2009, 02:45 PM | #14 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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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!
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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" |
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09-10-2009, 02:49 PM | #15 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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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....
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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 |
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