MMMM.. BRISKET..
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Old 04-29-2018, 01:23 PM   #1
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Default 12lb brisket done in 5 hours

So I started a 12lb brisket this morning at 6:00 by 11:15 it was done with an internal temp of about 203. I have never had one cook this fast. I smoked it at 275 (confirmed by two thermometers) I think the only reason it was done so quick is the fact I let it get to room temp before it was put on. I am sure this cut a few hours off the cook time but still that’s the fastest I ever smoked one. I am curious to try it and see how it is.
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Old 04-29-2018, 01:24 PM   #2
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Let me guess on the the Lang right?

Stick burners do that.
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Old 04-29-2018, 02:23 PM   #3
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Quote:
Originally Posted by ssv3 View Post
Let me guess on the the Lang right?

Stick burners do that.
Yes itís in the Lang!! Why do you say stickburners do that? I would think 275 is 275 regardless if itís on a stick burner or a charcoal. I think I messed up when I brought it up to room temp prior to putting it on. The point is fantastic!!! The rest of it not so much. Itís still good but not fall apart tender and the fat hasnít rendered down. Oh well, I guess I have chili meat!!!

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Old 04-29-2018, 02:29 PM   #4
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Looks good to me!
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Old 04-29-2018, 02:36 PM   #5
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Sticks burn a lot hotter than charcoal. How long did you rest it?
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Old 04-29-2018, 02:46 PM   #6
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About 2.5 hours.
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Old 04-29-2018, 02:57 PM   #7
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Sticks burn a lot hotter than charcoal. How long did you rest it?
So sticks burn hotter but itís still 275. Not trying to argue but I just want to understand. I thought briskets are supposed to take about 1hour per lb at 275 and mine was half that. It just seems the fat didnít have time to render down. Donít know what I should do different next time.
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Old 04-29-2018, 03:00 PM   #8
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You say the fat didn’t render; why then did you declare it done? It seems to me you may have pulled it a bit too soon. Just a thought.
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Old 04-29-2018, 03:37 PM   #9
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You say the fat didnít render; why then did you declare it done? It seems to me you may have pulled it a bit too soon. Just a thought.
I checked with a tooth pick and it went in like butter so I assumed it was done. I say the fat wasnít rendered, some areas were more than others.
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Old 04-29-2018, 03:46 PM   #10
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Just reaching 203į does not mean it's done. Done is when it probes tender.

I've temped many a brisket at 200į that still had resistance to the probe. Two hours later they still temp at 201į or something, but are noticeably more tender. If you have a dedicated probe, like a slightly dull ice pick, give that a try as your judgement won't be swayed by reading a temperature. If you are using a Thermapen or other snazzy thermometer, once the brisket goes above 195į, put a strip of electrical tape over the display and just use it for probing.

Although I make some longer probing tools, I still have my oldie but goodie ice pick.

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Old 04-29-2018, 04:05 PM   #11
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That seems very very fast for that size of a brisket. I've never done one that fast and I'm usually between 250-275.
It looked good


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Old 04-29-2018, 04:07 PM   #12
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I was using a toothpick for a probe and it went in like butta most places. Should waited longer.
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Old 04-29-2018, 04:35 PM   #13
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Quote:
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So sticks burn hotter but itís still 275. Not trying to argue but I just want to understand. I thought briskets are supposed to take about 1hour per lb at 275 and mine was half that. It just seems the fat didnít have time to render down. Donít know what I should do different next time.
A stick burner produces a lot more air flow than an upright cooker. So it's kinda like cooking in a convection oven. Moving air transfers more heat than air that is standing still. The faster it moves, the more heat it transfers. Think of it as wind chill in reverse.
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Old 04-29-2018, 04:43 PM   #14
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Personally, I don't believe a toothpick will be enough circumference.

As Thirdeye indicates, you need s little bigger probe, girth wise. I use an old meat thermometer with a rounded probe point.

It's impossible to get it into a cut of meat without any force unless its done.

A toothpick, I would think I could easily think there is no "tug", when there is one.

But I have been wrong a 1,000 times before.

Brisket chili you mentioned is also awesome!
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Old 04-29-2018, 04:48 PM   #15
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I use a bamboo skewer, and what I look for is actually the pulling out, is there a tug.
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