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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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07-28-2013, 01:25 PM | #1 |
Got Wood.
Join Date: 07-08-13
Location: Campton, NH
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Cooking order for brisket
I have a 12lb packer waiting to be smoked on my UDS. I have been reading dozens of posts on brisket and I am a bit confused. Is this the correct order for cooking?
1, Put prepared brisket on smoker @ 225º 2, When brisket reaches 160, wrap in foil and continue to cook until done, around 190-200º (When probe goes in like butter). 3, Take brisket off, separate flat from point and wrap flat it foil and place in cooler. 4, Chop up point, put in pan with some rub or sauce and cook for 1-2 hours. I get confused about the foiling time and the burnt ends time. Can they be ready at the same time? Thanks for the help. |
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07-28-2013, 01:33 PM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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1. You don't need to smoke at 225 degrees. A lot of people do brisket anywhere between 250-325 degrees. You will still end up with a quality product, and take less time getting there.
2. You wrap the brisket in foil or butchers paper whenever the bark gets to the color that you want. Don't wrap based on time or temperature. Brisket will be done when it probes like warm butter. It can range anywhere between 190-215 degrees. Every piece of meat is different. 3. If you want burnt ends, then yes separate the flat and point. Allow the flat to vent for 15 mins then wrap in foil and place in a cooler. 4. Take the point and cut into approximately 1x1 inch cubes. Place in a pan and mix in some sauce and rub onto them. It is up to you if you want to foil over the pan or not, and cook for anywhere between 1-2 hours. If you want the point cubes to fall apart for burnt end sammiches then let them go till you can pull it apart easily. If You want just a cube, smoke it till the sauce becomes nice and tacky on the burnt ends. You can serve both at the same time. You will want to rest the flat for a short bit. 1-2 hours is a nice rest for the flat for the juices to redistribute into the meat. By that time the burnt ends should be done.
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07-28-2013, 01:42 PM | #3 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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What he said. Please don't listen to the folks who say you can't bbq at higher temps than 225. Their technique at higher cooking temps has never been honed, so they have bad results. They probably pull their bbq off when it hits a certain temp too.
275 (to as high as 350) is a great temp for anything beef or pork. Poultry, 325-375.
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07-28-2013, 02:01 PM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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what did the point of that brisket do to you that makes you want to defile it in such a manor as to destroy the best part of the Cow that should be enjoyed like a fine ribeye
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07-28-2013, 03:40 PM | #5 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-28-2013, 03:54 PM | #6 |
Got Wood.
Join Date: 07-08-13
Location: Campton, NH
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07-28-2013, 04:03 PM | #7 | |
Got Wood.
Join Date: 07-08-13
Location: Campton, NH
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07-28-2013, 04:04 PM | #8 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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I don't think that Bluedog is a fan of the whole "burnt ends" thing and would prefer that succulent brisket points be kept in tact rather than cubed up. I will agree with him, the point of a brisket is the best part of the cow when cooked properly but it's your brisket and you should enjoy it as you wish!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-28-2013, 04:13 PM | #9 | |
Got Wood.
Join Date: 07-08-13
Location: Campton, NH
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07-28-2013, 04:15 PM | #10 | |
Got Wood.
Join Date: 07-08-13
Location: Campton, NH
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Quote:
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07-28-2013, 04:20 PM | #11 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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I usually get mine done in about 7 to 8 hours in cooking time and then with the rest time you're looking at about 10 hours total. It is a bit of a crap shoot since briskets do vary in fat and connective tissue content but you can probably plan on 10 hours.
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-28-2013, 04:27 PM | #12 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Yep! just remember that the grain of the point runs in the opposite direction from the flat and it's always best to slice against the grain for optimum tenderness. The point turns out so tender though, you probably don't even need to worry about all that. Ya don't need no teef to eat that beef! LOL!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-28-2013, 04:29 PM | #13 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Check this video out.
This will let will teach you about how to slice a brisket as well as to know when it is done. He has a whole series of how to pick a brisket, how to trim and rub it, how to cook it, and how to slice/eat it.
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07-28-2013, 04:34 PM | #14 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Sorry, I didn't finish answering your questions! I wrap in butcher paper. It does what foil does but it doesn't steam and soften the bark that you worked so hard on and it's fine to probe through the wrap for tenderness or temp., no need to unwrap. As color goes, some guys want a mahogany color but I go a little darker. It's actually a chocolate brown, almost black.
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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07-28-2013, 06:15 PM | #15 | |
Got Wood.
Join Date: 07-08-13
Location: Campton, NH
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Quote:
Thanks. |
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