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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 06-30-2011, 05:19 PM   #16
caseydog
somebody shut me the fark up.
 
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Oh, as to the OP's question, I have a WSM, and if it were me, I would get the fire started right before your game, let it settle into a groove, and put the brisket on before going to bed, if the weight of the brisket at the time of cooking is 11 pounds.

It should be fine for a good 4 hours, and you can do a quick check and adjust at 5AM, and go back to sleep.

You are going to have to reload with fuel at some point during the day.

And, as bigabyte said, if it get's done early, wrap it with foil, pack in a cooler with a few towels under it, and wad of towels above it to fill the cooler, and it will stay hot for hours -- and the juices will redistribute for more tenderness.

CD
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Unread 06-30-2011, 05:29 PM   #17
K-Barbecue
is one Smokin' Farker

 
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Here's an excellent thread on doing a high heat brisket:

http://www.bbq-brethren.com/forum/sh...ad.php?t=66185
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Micro stickburner Yoder YS1500, Stumps Stretch, Primo Oval XL, 14" Original 1880 WSM, gasser and Ridiculously Fast Red Thermapen. Past cookers: FEC100, FEC120, Klose stick burner, 22.5 WSM, Traeger BBQ125, Traeger Lil Tex, Rec-Tec pellet smoker.
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