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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-20-2011, 08:49 AM   #1
Rubmybutt
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Smile What is the shortest cook time for prime brisket?

I was doing brisket for about 19 hours and this past weekend friends came into town so I thought I'd do a couple. By the time it was all said and done I was down to 10 hours and the meat was very good.

What amount of time can you go with and still turning out great brisket?

Thank you in advance!
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Unread 06-20-2011, 08:56 AM   #2
Frank Grimes
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There are of lot of threads on here about hot and fast brisket. The last couple I've done in 5 or 6 hours, and the brisket turns out fantastic.
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Unread 06-20-2011, 09:01 AM   #3
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If it's a packer it can be done in 4-5 hours. I usually do 'em around 300 degrees. Two hours to get good color and smoke then foil and about another 2 hours to get to 205 internal on the POINT. Pull the brisket out of the cooker and hold for an hour or so. I rarely hold in a cooler any more -- too much residual heat. I wrap in an old blanket or two and leave on the table. The meat will still be 160 or so when you get ready to slice.
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Unread 06-20-2011, 09:29 AM   #4
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Quote:
Originally Posted by Frank Grimes View Post
There are of lot of threads on here about hot and fast brisket. The last couple I've done in 5 or 6 hours, and the brisket turns out fantastic.
Yes I have to learn to search as others have asked this question before. I also am so gun shy about a short cook time as my knowledge and equipment from the past were limited at best. I think I'm starting to make friends with my old offset. The more time I spend here and just read the more I pick-up, don't we all. Thanks.
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Unread 06-20-2011, 12:10 PM   #5
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We cooked a couple of 16 pound (pretrimmed) packer briskets this past weekend at a contest in just over 3.5 hours - not counting time in the cambro. We usually cook one on a trash can and one on a WSM with no water pan. Both briskets came out excellent!
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Unread 06-20-2011, 12:41 PM   #6
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I do packers in 5 to 6 hours in a kettle. I see times as low as 3.5 to 4 hours, but, those are guys using real smokers. I get to 300F in my kettle and I get too dark and hard bark that way.
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Unread 06-20-2011, 01:01 PM   #7
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I do them in 5 - 6 hrs on the kettle also. They always come out great!
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Unread 06-20-2011, 01:05 PM   #8
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Thank you all!! I'll be rethinking how I do brisket from now on for sure!
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Unread 06-20-2011, 02:17 PM   #9
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about 10 seconds using this technique:
YouTube - ‪Lightning a BBQ with liquid oxygen‬‏
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