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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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12-30-2007, 07:12 PM | #1 |
Full Fledged Farker
Join Date: 10-08-07
Location: Oceanside, NY
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A Quick Brisket Timing Question
I have a 6.5 lb flat to Q tomorrow. Assuming we eat at 6 PM, I should be fine if the thing hits the grill at 6:30 AM?
I'm thinking that if it finishes early I can cooler it, if it finishes on the late side it won't get the longest rest and that's OK. Does this timing sound reasonable? I'd love to sleep a little later but... |
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12-30-2007, 07:23 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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ewile, what are you cookin on and what temp do you like to work with? Also, do you plan on foil during the cook and then cooler for sure?
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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12-30-2007, 08:00 PM | #3 |
Full Fledged Farker
Join Date: 10-08-07
Location: Oceanside, NY
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I'm using a Weber one touch.
I'll be trying to keep the temps between 250 and 270-280 and will foil when the temp is 170 internal. That's the plan. |
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12-30-2007, 08:17 PM | #4 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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At those temps, I would say you would be more than safe. And the gear is not an issue. I would however recommend temps in the 220 to 230 range, but that's just me. I like to drape bacon strips over the flat when I smoke it by itself. Again, just a preference but the added fat helps in my opinion. Plus, you can chop up the bacon after it's done and serve along with the brisket or add it to a pot of beans. Let us know how it turns out Brother.
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12-30-2007, 09:03 PM | #5 |
Full Fledged Farker
Join Date: 09-05-07
Location: Cardiff by the Sea CA
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I wouldnt go that high on temp. Keep it between 220 and 230.
You will be more than fine with a 6am start time. But keep those temps down. 280 is way to hot. all shall work out, and you will be able to fit in a nice nap.
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12-30-2007, 09:27 PM | #6 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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Have to agree with them. If you can keep them constant then you'll be done in no time. Bacon works great like Bob said above. I use a water pan with apple juice/water mix to keep things a little moist this time of the year.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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12-30-2007, 09:37 PM | #7 |
Full Fledged Farker
Join Date: 10-08-07
Location: Oceanside, NY
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Thanks for the help guys. 6 AM alarm, meat in by 6:30 6:45 hopefully.
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12-31-2007, 04:43 AM | #8 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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I'll go with the classic answer, "It's done when it's done."
Anyway, sounds like the boys gave you some good advice. Don't forget the pics when you're done.
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www.facebook.com/BarkinDawgsBBQCatering |
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12-31-2007, 08:50 AM | #9 |
Full Fledged Farker
Join Date: 10-08-07
Location: Oceanside, NY
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Meat hit the grill at 7:20 AM. Internal temp is now 139 and the temp of the BBQ is 254.
I did drape with bacon since we had some in the house. I may just skip the foil. We'll see how things progress time-wise |
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12-31-2007, 08:54 AM | #10 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Bacon goes good with everything.
Last edited by jestridge; 12-31-2007 at 09:17 AM.. Reason: typo |
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12-31-2007, 09:12 AM | #11 |
is one Smokin' Farker
Join Date: 04-28-07
Location: South Bend IN
Name/Nickname : Mark
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Looking for the truth, in the thin blue smoke Weber Silver 22.5X2, UDSx2 KCBS-CBJ #16571, Member GLBBQA Roadmaster BBQ comp team Proud member of the Blue Thermapen Association Certified MOINKballer Class of 2008 |
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12-31-2007, 09:48 AM | #12 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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ewile, keep us posted .....and....pics if possible. Good luck!!
__________________
my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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12-31-2007, 10:00 AM | #13 |
Full Fledged Farker
Join Date: 10-08-07
Location: Oceanside, NY
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154 internal...having some trouble keeping the temp low right now in the BBQ it's at 305 with the bottom vent completely closed and the top vent half closed.
I think that I started with too much unlit coal under the lit and now it's burning like crazy. Won't be adding any more fuel for a while...will get photos later. |
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12-31-2007, 10:04 AM | #14 |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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I project that it will hit 185 internal at 1:30. What temp do you plan on taking it off? 190-192?
When done, double wrap in foil, wrap some towels around it and put it in a cooler. It should stay warm for HOURS and be very tender and juicy for a 6:00 meal.
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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12-31-2007, 10:05 AM | #15 | |
Babbling Farker
Join Date: 05-03-07
Location: Olathe KS
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Quote:
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Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge |
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