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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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04-10-2009, 11:20 PM
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#1 |
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Knows what a fatty is.
Join Date: 04-07-09
Location: Lees Summit, MO
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8 pound Brisket
OK Kings of Fire,
This is my first piece of beef I have ever cooked in a smoker. It is a 8 LB brisket with fat on one side. I am using a modded 'Dera to cook it on. Here are my questions. -Should I rub it down shortly before cooking or should I season it for a longer period? -If I follow the 1.0-1.5 Hours per pound rule when should I remove it from heat and rest it in a cooler? Thanks a bunch farkers!
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AA-Dogg, Jackson County BBQ Syndicate. Who's the beef and who's the butcher? |
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04-11-2009, 12:02 AM
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#2 |
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is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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good god, tons of ways to cook it,,,,,, I would not rub it more than 1hr before cook.(way to overpowering, nothing but rub when you are done) zarda's?
what temp are you shooting for in the cook? it does make a difference is it a flat or whole?
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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04-11-2009, 12:13 AM
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#3 |
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Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Is it a flat or packer. Would be small for a packer. What are you cooking on? Pics of the meat and smoker would be real helpful!!!!!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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04-11-2009, 07:38 AM
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#4 |
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Knows what a fatty is.
Join Date: 04-07-09
Location: Lees Summit, MO
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Whewwww! Too many Coors last night! Sorry for the lack of info.
I am using a NB Bandera. It works well at 250 degrees so that's what I will shoot for, unless that is wrong. I believe the brisket is whole and trimmed, at least that's what the label says.  Thank you so much.   
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AA-Dogg, Jackson County BBQ Syndicate. Who's the beef and who's the butcher? |
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04-11-2009, 08:16 AM
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#5 |
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is One Chatty Farker
Join Date: 03-04-07
Location: KC Mo.
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I have a small packer to do tomorrow as well, just short of 8lbs. I think for the little fella that 1 -11/2 hours is longer than it is gonna take. I am (guessing here) approx 45 minutes is going to be closer on cook time because it is so small. Pull it between 195-200 or whenever the probe goes in like butter. Even if it is done much earlier than you want you can double wrap it in foil and put in a warm cooler with some towels. It will stay nice and hot for several hours.
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"Foil is a BBQ mans duct tape" my wife. |
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04-11-2009, 08:24 AM
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#6 | |
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Knows what a fatty is.
Join Date: 04-07-09
Location: Lees Summit, MO
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Quote:
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AA-Dogg, Jackson County BBQ Syndicate. Who's the beef and who's the butcher? |
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