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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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12-17-2010, 07:03 PM | #1 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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Brisket Cook Times
This is probably a general knowledge question for most of you, and I apologize if I'm posting this in the wrong forum...but, I was needing a good guide for cooking times on brisket. I'm cooking with a whole packer, approx. 14 lbs....any help/suggestions/criticism will be greatly appreciated. Thanks.
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12-17-2010, 07:08 PM | #2 |
is one Smokin' Farker
Join Date: 09-05-08
Location: tracy ca.
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1 hr to 1.5 hrs per pound but most will say its done when done probe in flat and go till it is 195 to 205 and probes goes into meat like little to no effort others will chime in
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GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker |
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12-17-2010, 07:22 PM | #3 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-17-2010, 07:34 PM | #4 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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It's done when a temp probe or an ice pick slides into the thickest part like butter.
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12-17-2010, 07:47 PM | #5 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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view my videos and heed
http://www.youtube.com/watch?v=DMVK0-aR2sA as quality shifts so does the "done IT temp" even beyond the normal variance. About 1/5 of select cuts are Done way under 195 and the more you spend for quality that portion goes up... so if you want to ruin some briskets take the 195-205 advice. the vid had choice cuts... notice I can flop them over... 85 % of these were done to my standards (which is the Texan standard) at between 185 and 190 IT. I think there were 40... I think... that would have been a large percentage of dried out ready for sandwiches slopped with sauce meat.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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12-17-2010, 08:25 PM | #6 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Please listen to barbefunkoramaque, he is a brisket guru.
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12-17-2010, 08:43 PM | #7 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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i just boiled one yesterday LOL i never thought to take a pic
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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12-17-2010, 08:54 PM | #8 |
is one Smokin' Farker
Join Date: 10-06-09
Location: Centerville TN
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I smoked two the other day 275 degrees took about 8 hours
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Rub Won Out BBQ Team,Brisket 180 club |
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12-17-2010, 08:58 PM | #9 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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12-17-2010, 09:00 PM | #10 |
Full Fledged Farker
Join Date: 01-02-08
Location: Cozad, NE
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Take a look at my video.
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Resident Cozad Drum King (According to Norco) -------------------------- [URL="http://www.youtube.com/watch?v=KZNL5l7EgNU"]MY BRISKET VIDEO[/URL] [B]Pit Master: Team Boy-B-Que[/B] [I][FONT=Franklin Gothic Medium]Grandpa's Griller[/FONT][/I] [I][FONT=Franklin Gothic Medium]1 new UDS (Big Tex)[/FONT][/I] [FONT=Franklin Gothic Medium][I]ECB (Smokin' Fox)[/I] Soon to be Modified.[/FONT] Also is only a 13 year old:bow: |
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12-17-2010, 09:17 PM | #11 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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12-17-2010, 09:19 PM | #12 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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http://www.youtube.com/user/Popdaddy.../5/yLkAd2X3dgc
U mean like in this video Wyatt? You are in this at 2:37.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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12-17-2010, 09:40 PM | #13 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
LOVED it, being there before sunrise preparing...now THAT was inspirational I would love to be able to do that, and your rig is amazing.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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12-17-2010, 10:06 PM | #14 |
is one Smokin' Farker
Join Date: 03-02-10
Location: Lunenburg, MA
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Pork Butt and Chicken Legs (semi-retired) |
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12-17-2010, 10:48 PM | #15 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Assuming you are cooking low-n-slow @ 225-250...you're lookin' at 1 to 1.5 hours per lb. Cook to an internal temp of 190 then start probing for butter...foil & cooler for at least an hour before slicing against the grain.
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