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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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04-19-2007, 08:56 AM | #1 |
On the road to being a farker
Join Date: 04-09-07
Location: Jacksonville,NC
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Sat. Cook - Guidance needed
Heya guys/gals.
Saturday I am having people from where I work come over for some food: BBQ Pork Brisket Chicken beasts -Dinner time is set at 6:30 / 7 pm. My cook time window without getting up crazy early is - 8.5 hrs(8 am to 4:30pm) with a 2 hr rest time. -But will alter if.....- I often smoke butts with the fast track method (kickassbbq) with positive results and am not worried about that as much as the brisket (less forgiving). I am a total newbie in this class... I am torn as to, if I should try and do the fast track on the brisket w/injection. (kickassbbq) OR try and use the whole time availiable to smoke it. <---This is where I would be lost on what temps/time and such... - Already bought a 10.34 lb Packer Choice... - I am smoking on the larger offset that was made by Oklahoma Joe's but they seem to have be boughtout by someone else? Its the Competition model ??? Just really nervous as the people coming are from work and I'll never hear the end of it if the food sucks.....very unforgivin people..... Just looking for a lil guidence Thanks, Joe |
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04-19-2007, 09:11 AM | #2 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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I've never done the fast track mod so I can't comment on that. If you're smoking that brisket at 225* or less then you're gonna need more time. I tend to need 1-1.5 hours per pound on briskets and butts. Some day I'm gonna try the fast track thing just haven't scheduled that as yet...
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I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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04-19-2007, 09:23 AM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I would start the brisket earlier, and if its done sooner, 2-3 hours in the cooler, wrapped in foil, won't hurt anything.
Again, no fast track here either.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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04-19-2007, 09:31 AM | #4 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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Yeah your gonna have trouble doing a brisket in 8 hours. Ive never tried the fast method either although Ive heard it works. Better put the brisket on for a 12 hour cook, maybe get up and throw just it on then you could sleep the rest of the night.
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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04-19-2007, 09:36 AM | #5 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I have not looked at KickAsses Site in a while, but the method he describes works fine for both butts and briskets.
We cook at the low to mid 300s and have no problem getting it all done in 6 to 8 hours including time in the cooler. This is on a stick or charcoal burner, not the FEC. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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04-19-2007, 09:41 AM | #6 |
On the road to being a farker
Join Date: 04-09-07
Location: Jacksonville,NC
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kapn -
needed to hear that. "FEC" ??? Being a newbie here I see ALOT of the abbreviations... You guys have a glossary around? Need one :) |
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04-19-2007, 09:56 AM | #7 |
Babbling Farker
Join Date: 07-10-04
Location: Los Angeles, CA
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I have never done the fast track method either, but why not get up a little earlier in the AM and start the Brisket. You can throw it on, and go back to bed. I agree with Bill if it gets done early, you can wrap it, and cooler it, it will stay good for a long time.
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Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people. |
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04-19-2007, 10:02 AM | #8 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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I don't know your ratio of food to people, but if you are comfortable with everything but the brisket, and the brisket ends up sucking (really sucking, not you thinking it sucks because it doesnt meet your standards) don't serve it.
Be conservative in your cooking times. It's much better to keep cooked food warm then waiting around for food to finish cooking. If you are worried about fast-tracking, get up earlier in the morning, or start the cook late at night.
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if you meet the Buddha on the road, kill him Live every week like it's shark week Last edited by RichardF; 04-19-2007 at 10:42 AM.. |
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04-19-2007, 10:10 AM | #9 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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Fast Track Brisket. Right!!!!
http://www.kickassbbq.com/quick_cook_brisket.htm I love Low and Slow. BUT, If you don't want to get up at 4:30, try it this way. Really hard to screw it up. Smoke On!!!!!!!
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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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04-19-2007, 10:21 AM | #10 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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Either method has proven successful for people, both in the backyard and in competition. Still, I would err to the conservative side and get it done early. A 5-day cooler will keep meat hot for hours!
__________________
I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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04-19-2007, 10:32 AM | #11 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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Agree with the general consensus. It's a whole lot easier to keep it warm in a cooler then it is to run out of cooking time and everyone is just staring at you waiting. Unless they're all women, then just hand out more drinks!! Give yourself plenty of time.
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04-19-2007, 10:37 AM | #12 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
http://cookshack.radius3.com/shoppin...php?id=88&=SID "Pellet Poopers" or "Micro Log Burners" or "Tree Turd Burners" like the FEC burn very efficienty and do not produce a lot of smoke or smoke flavor. It is a "gentle smoke" operation. So, we need to cook slower in the FEC and allow time for the smoke flavor to develop. In a stick or charcoal burner--lots of smoke flavor so we can (and do) get excellent results cookingl hotter and faster TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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04-19-2007, 10:47 AM | #13 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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04-19-2007, 11:01 AM | #14 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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RichardF!!!! OK, here's the deal. My NEXT project is, (are you ready?)
A "Babes Of BBQ" Calendar !!!!!!!! I already have 6 Flight Attendants coming this Spring to pose on the Harley and the Lang for a Calendar for Next year. Nice, tasteful pics. 12 months and a BBQ recipe for each month. I love new projects!!!!!! Smoke On!!!!!!
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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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04-19-2007, 11:06 AM | #15 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
(ya think this will effectivly hijack this thread)
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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