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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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12-30-2012, 07:55 PM | #16 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I've cooked enough Brisket to break the springs on a Mack truck. I think the difference is where your measuring the cooking temp. I cook at 300 on the grate not 300 pit temp. the times run 30-45 min lb. Pit temp of 300 is usually about 250-275 on the grate there in lies the time difference of an 1hr + lb.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-30-2012, 08:27 PM | #17 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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whaaaaa????you guys on here actually measure temp where you cook? Straight up genius
I do that too. Still don't get 30 min per lb at 300 |
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12-30-2012, 08:30 PM | #18 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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ah- you crutch it. I don't do that. There's our diff.
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12-30-2012, 10:35 PM | #19 |
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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Decided to start it tonight. On at 9:30 PM at 250F. I'll likely wrap in BP in the morning before going to work. I'll check the progress at noon tomorrow and adjust temps if needed.
Thanks for the feedback. Oh, I used the Mountain Man Bourbon rub from Cabelas........hope it turns out goog!
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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12-31-2012, 07:08 PM | #20 |
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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UDS ran out of charcoal sometime between 2:30-3:00 this afternoon. I got home at 3:30 and the temp had dropped down to 175F. Brisket temp was 168F.
I refueled, brought the temp up to 350F and pulled the brisket at 5:45 at 202F. Wrapped and straight in the cooler. Will open and slice between 7:30-8:00. Wish me luck!
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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01-01-2013, 08:57 AM | #21 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
Good luck! I'm sure it will be great. |
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01-01-2013, 05:23 PM | #23 |
is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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The brisket was great!!! Probably overlooked by competition standards but perfect for a NYE gathering.
The Mountain Man Bourbon rub is good. I'll apply it heavier next time as the taste on the bark was subtle. I missed the kick of the lemon/citrus taste of Peppered Cow rub in the bark....,..but MMB may improve if applied heavier. It has a nice flavor. Leftovers for lunch today.......toasted hoagie bun, Swiss cheese, tomato, and a thick slice of tender brisket! I love tomato with brisket. Tomorrow, the diet starts! <smile>
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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01-01-2013, 09:35 PM | #24 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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Congrats on the cook! And to the cook!
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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