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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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05-26-2009, 09:16 AM | #16 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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270 IS A GOOD in between point and no foil and you will have a phenomenal Bark. A bit here about that little burnt end in the thin part.
Its a FARKING BURNT END... THEY WERE CUTTING THAT OFF FOR CHIPPED BEFORE YOU WERE A GLINT IN YOUR DADDYS EYES.!
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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05-26-2009, 09:36 AM | #17 | |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
My point was that compared to other packers I've looked through, this one had a much higher volume of "thin" area, not just as the end but even as you moved towards the point. I knew that when I bought it, but the other packers were a little larger than I wanted. Next time I will just go by the shape of the packer I want and not the weight.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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05-26-2009, 10:11 AM | #18 | |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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Quote:
2. Never tried, sorry
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Heavy Metal BBQ |
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05-26-2009, 10:14 AM | #19 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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I like 270 as well (without foil) but this method calls for much higher temps. You also finish in about 4 hours for HUGE briskets that would take much much longer @ 270.
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Heavy Metal BBQ |
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05-26-2009, 02:05 PM | #20 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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So what is the ball park guestimate for how long it would take to smoke a 12-14 lb packer at 270? I might give this a shot next time. As long as it's something I could start in the morning and have ready for dinner I'd be happy.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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05-26-2009, 02:09 PM | #21 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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270 6 to 5 or so depending on if you park them
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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05-26-2009, 02:36 PM | #22 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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In my experience with a whole packer @ 270 you're still looking at around a pound an hour, maybe a bit less depending on all the other factors. I still kind of consider 270 in the low and slow range. This is referring to a WSM with water, 270 measured at the grate (290 dome??)
I've also noticed that the more marbled "premium" type briskets have a much lower cook time.
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Heavy Metal BBQ |
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05-26-2009, 03:27 PM | #23 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I cook at 275 for my low and slow brisket. Hour per pound is a pretty good average.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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05-26-2009, 09:29 PM | #24 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Hey bro...just caught up with your thread...I'm not seing ANYTHING wrong with your smoke ring...it looks great! Nice job! If anything you might want to foil @ 165-170...then start probing after an hour or so until it's like buttah. The temps seem fine to me...I was actually hitting 365 ish at the time of foiling.
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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Tags |
brisket, fast cook, high heat |
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