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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. |
View Poll Results: What is your average TARGET cooking temp for Brisket. NOT INTERNAL, the house temp | |||
180-200 Fopr total smoking NOT ring set | 1 | 1.23% | |
225-240 | 23 | 28.40% | |
250 to 325 | 51 | 62.96% | |
330-350 | 5 | 6.17% | |
355 to - anything below 425 BLAZING SPEEDS | 1 | 1.23% | |
Voters: 81. You may not vote on this poll |
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12-29-2010, 09:45 PM | #31 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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12-30-2010, 06:46 AM | #32 |
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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275 all the way works and I don't mess with success
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[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR] |
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12-30-2010, 07:13 AM | #33 | |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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Quote:
Ramp up from 250 to 325 now!
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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12-30-2010, 09:04 AM | #34 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Anybody have thoughts on ramping temps up or down during a cook?
Wondering if varying temps to hit a target time for a brisket to be ready would be a valid strategy - normally it'd probably be ramping up, cause if you get done early you can just hold it in the cooler. I would imagine the comp folks would have some insights into this.
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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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12-30-2010, 03:00 PM | #35 |
is one Smokin' Farker
Join Date: 09-30-09
Location: Memphis
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My first 3 briskets I followed Donny's video (http://www.youtube.com/watch?v=xQCeXzhWz3U) to a T. Pan temp foil etc.
My last two I didnt have time to babysit due to family in town and what not. Parked the UDS at 300* trimmed rubbed and threw on the Brisket. 10 hours later pulled off the following. No panning, no wrapping, No flipping. Anyone who knows the walmart turkey frying thermos, know that 300* is straight up and you can see it on the third picture. Note, its the second thermo. The top walmart thermo is my probe to test for doneness.
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UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger |
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11-02-2012, 08:30 AM | #37 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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When I learned to smoek, I'd target 225 to 250. But my last brisket the temps were more 275 to 300 at times. Still tasted about the same. :shrug:
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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11-02-2012, 08:57 AM | #38 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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300-325
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11-02-2012, 11:03 AM | #39 |
Full Fledged Farker
Join Date: 07-05-12
Location: Acworth, GA
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Anybody think it's curious that 3 of the 4 ranges are 15-20 degrees wide, and the one that the vast majority fall into is 75 degrees wide?
Skewed poll.
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18.5" WSM, Large BGE, Backwoods Party [COLOR="Blue"]Blue[/COLOR] BBQGuru DigiQ DX2 [COLOR="Blue"]Blue[/COLOR] Superfast Thermapen |
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11-02-2012, 11:35 AM | #40 | |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Quote:
Sorry, I read poll and that is all I can think of, the mind control commercials are working.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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11-02-2012, 12:27 PM | #41 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
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300 on the LBGE
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11-02-2012, 08:30 PM | #42 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
There is a reason its that way. It has little to do with skewing the results and its due to the accepted realms of norm that have been discussed for years or that have been published.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. Last edited by Pitmaster T; 11-02-2012 at 08:53 PM.. |
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11-02-2012, 08:32 PM | #43 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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300 on my stickburner, 275 on my UDS for whole cook
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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11-02-2012, 10:14 PM | #44 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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42BBQ - I finally found a use for the UDS the other day. I had 4 butts frozen that were smoked and and 4 more raw. I had a quick call to make a crap load of pork tacos. I mean like the day before. Luckily I had the presmoked.
I chopped fist size chunks and boiled the four raw butts in a strong spice stock with onions and peppers too, quick thawed the other for smoked ones. combined them for maybe a two hour simmer and then plopped them my huge flat grill when I was outside for show and to get another carmelization on them. They were so good I could see me makin money on the street every day selling these and only needing to smoke a few (which could low smoke while I am gone) every other day in a UDS.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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11-03-2012, 05:50 AM | #45 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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depends on what flavor profile I am looking for, what I have seen on my cookers is the flavor is better 275/325 however the texture of the meat for slicing is different than when I cook at 225 /250...
also, depends on the cut, I assume your are talking packer here and if going higher I leave fat cap heavier or if cooking at or under 265..then I trim most of it off..also the skrinkage rate is higher with the faster cooks....something like jumping in a real cold swimming pool....lots of skrinkage...
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