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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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01-04-2011, 11:08 AM
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#1 |
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Knows what a fatty is.
Join Date: 07-13-10
Location: Aurora, Colorado
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3# brisket flat
Ok so i want to put a 3# flat on my UDS today anyone give me a guesstimate of cook time :)
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UDS (In construction Still) 22.5 Weber Silver |
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01-04-2011, 11:10 AM
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#2 |
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Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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@ what temp?
Okay, general rules here: Hot & fast (300 -350 range) roughly 3 - 4 hours Low & slow (225-250) roughly about 1.5 hours per lb Pull between 190 & 205 degrees
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-04-2011, 11:47 AM
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#3 |
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Knows what a fatty is.
Join Date: 07-13-10
Location: Aurora, Colorado
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Ahhh thanx bud :) this will be my first attemp on a brisket so got something small to start with :)
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UDS (In construction Still) 22.5 Weber Silver |
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01-04-2011, 11:52 AM
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#4 |
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Got Wood.
Join Date: 12-20-10
Location: Byram Twp, NJ
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I usually foil with some apple juice around 174F and pull around 195F. It always comes out good but it is really hard to gauge the time.
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01-04-2011, 11:59 AM
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#5 |
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is One Chatty Farker
Join Date: 02-24-10
Location: Durham, NC
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Yup, as the saying goes...when it's done, it's done. Could be a short time, could be a long time.
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--Lionel You only fail if you do not try. |
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01-04-2011, 12:02 PM
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#6 |
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Knows what a fatty is.
Join Date: 07-13-10
Location: Aurora, Colorado
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Np Just tryin to get an idea on when i should put it on :)
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UDS (In construction Still) 22.5 Weber Silver |
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01-04-2011, 12:23 PM
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#7 |
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Babbling Farker
  Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Don't go by internal temp, when a probe slides in without resistance it is done.
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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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01-04-2011, 12:35 PM
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#8 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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btcg gave you a good guidelines, the cooker and temperature makes a difference, as would the meat itself. A small flat like that is probably better done at a lower temperature, it gives you a little more room to not pay attention to when it is done. My experience has been that a 4 to 5 lb flat done hot-n-fast will rise very quickly out of the stall.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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