BUT... is there time!?

NC-Q · 06-20-2013, 09:28 AM

SO it's about 10:30 or so, and I am looking in my fridge and there's a 2.5 pound brisket flat staring me down. Ya'll think I could get this bad boy done on my UDS and ready for a rest by 7:30? Consider I have not yet started a fire or prepped the meat or anything.

Who likes to live dangerously? (also I've never cooked a small flat without the point either...)

NC-Q · 06-20-2013, 09:30 AM

I'm not really married to the idea of brisket, I am just at home by myself all day for the next couple of weeks studying for my board exams, so I'm pretty bored...

TalonBrew · 06-20-2013, 09:31 AM

2.5 #?

I'd say yup. My last flat was 6#, started at 8:30 and and pulled at 2:15 to rest. That about 6 hours at 250*.

Have fun.

Monty1204 · 06-20-2013, 09:34 AM

NC-Q · 06-20-2013, 09:36 AM

Thanks for the vote of confidence- I just felt like throwing this out there, because it seems like every time I wonder "is there time to finish this" I always end up having to crank up the fire and rushing the end of the cook, then not having enough time for it to rest- D'OH. I'm sure you know what I mean...

Jaskew82 · 06-20-2013, 09:46 AM

It can definitely get done. Crank it up to 300 if its not moving quick enough.

NC-Q · 06-20-2013, 10:02 AM

Thanks, got the fire started, I'll post some PRON as this progresses!

CarolinaQue · 06-20-2013, 10:09 AM

With it being that small, I'd consider braising it versus a traditional smoke. But you'll be more than fine getting it done in time either way.

Grimm5577 · 06-20-2013, 10:10 AM

this sounds like last weekend for me. Staring at a 7# pork shoulder at 10:30am thinking, hmm "kinda cutting it close, ahh fark it lets do this"

Arlin_MacRae · 06-20-2013, 10:15 AM

You can do that easily. Quit farking around on the computer and burn some meat, man!

TalonBrew · 06-20-2013, 10:43 AM

Quote:

Originally Posted by CarolinaQue

With it being that small, I'd consider braising it versus a traditional smoke. But you'll be more than fine getting it done in time either way.

I've never done one that small (that's what she said

) but I'd definitely foil it with the liquid of your choice.

landarc · 06-20-2013, 11:00 AM

Easily

06-20-2013, 09:28 AM	#1
NC-Q Knows what a fatty is. Join Date: 02-19-13 Location: Charleston, SC	BUT... is there time!? SO it's about 10:30 or so, and I am looking in my fridge and there's a 2.5 pound brisket flat staring me down. Ya'll think I could get this bad boy done on my UDS and ready for a rest by 7:30? Consider I have not yet started a fire or prepped the meat or anything. Who likes to live dangerously? (also I've never cooked a small flat without the point either...) __________________ Silver Smoker with all the typical mods, UDS, 18.5 Weber OTS, Smokey Joe

06-20-2013, 09:30 AM	#2
NC-Q Knows what a fatty is. Join Date: 02-19-13 Location: Charleston, SC	I'm not really married to the idea of brisket, I am just at home by myself all day for the next couple of weeks studying for my board exams, so I'm pretty bored... __________________ Silver Smoker with all the typical mods, UDS, 18.5 Weber OTS, Smokey Joe

06-20-2013, 09:31 AM	#3
TalonBrew On the road to being a farker Join Date: 06-24-10 Location: Parker, CO	2.5 #? I'd say yup. My last flat was 6#, started at 8:30 and and pulled at 2:15 to rest. That about 6 hours at 250*. Have fun. __________________ UDS / Jambo Backyard / Red Thermopen

06-20-2013, 09:36 AM	#5
NC-Q Knows what a fatty is. Join Date: 02-19-13 Location: Charleston, SC	Thanks for the vote of confidence- I just felt like throwing this out there, because it seems like every time I wonder "is there time to finish this" I always end up having to crank up the fire and rushing the end of the cook, then not having enough time for it to rest- D'OH. I'm sure you know what I mean... __________________ Silver Smoker with all the typical mods, UDS, 18.5 Weber OTS, Smokey Joe

06-20-2013, 09:46 AM	#6
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	It can definitely get done. Crank it up to 300 if its not moving quick enough. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

06-20-2013, 09:34 AM	#4
Monty1204 Knows what a fatty is. Join Date: 05-17-13 Location: Saint Cloud, Florida

06-20-2013, 10:02 AM	#7
NC-Q Knows what a fatty is. Join Date: 02-19-13 Location: Charleston, SC	Thanks, got the fire started, I'll post some PRON as this progresses! __________________ Silver Smoker with all the typical mods, UDS, 18.5 Weber OTS, Smokey Joe

06-20-2013, 10:09 AM	#8
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME	With it being that small, I'd consider braising it versus a traditional smoke. But you'll be more than fine getting it done in time either way. __________________ Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

06-20-2013, 10:10 AM	#9
Grimm5577 is One Chatty Farker Join Date: 08-09-12 Location: Bucks County, PA	this sounds like last weekend for me. Staring at a 7# pork shoulder at 10:30am thinking, hmm "kinda cutting it close, ahh fark it lets do this"

06-20-2013, 10:15 AM	#10
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	You can do that easily. Quit farking around on the computer and burn some meat, man! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

06-20-2013, 11:00 AM	#12
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Easily __________________ [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]