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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 07-25-2011, 07:22 AM   #1
mclancey
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Default Anyone cook briskets around 275?

Just curious to know how long you would be cooking a 15-16 pound packer at 275 degrees. I'd probably trim 2-3 pounds off before cooking.
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Unread 07-25-2011, 07:53 AM   #2
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i recently cooked a 13# packer for @7 hours, foiled after 5, at @275*, maybe a bit hotter at times.

it was excellent.
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Unread 07-25-2011, 07:54 AM   #3
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275 is common for many stick burners
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Unread 07-25-2011, 08:12 AM   #4
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We cook flats in 4 hours or 12-14 packers in 7 hours runnin' the pit at 300.
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Unread 07-25-2011, 10:02 AM   #5
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Yes, we do 265-275-ish full packers at 9 hrs. 5 out, 4 foiled with a little apple juice.
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Unread 07-25-2011, 10:25 AM   #6
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I do packers (15-16 pounds)at 275 for about 6.5 hours in my BWS Chubby.... 4 hours naked before wrapping and start checking for tenderness at the 2.5 hours after foiled...trim pretty agressively (3-4 pounds) from the point and the heavy/hard fat on the bottom...The small size of my BWS Chubby seems to make the heat very intense for that little area and finishes those big packers up really quick for me!!! I can put them on at 4am at a comp and never have to worry about them finishing on time!!!
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Unread 07-25-2011, 11:57 AM   #7
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I cook around that temp and I can tell ya, it's done when it's done. Start early and if ya finish early, wrap it in blankets or cooler it until turn in time.
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Unread 07-25-2011, 12:52 PM   #8
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Quote:
Originally Posted by Bigmista View Post
I cook around that temp and I can tell ya, it's done when it's done. Start early and if ya finish early, wrap it in blankets or cooler it until turn in time.
True dat. I've pulled 'em at internal temps ranging from 195 to 223. When they probe right, they're done.
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Unread 07-26-2011, 11:03 AM   #9
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I always cook brisket at 275 but have had my time-to-temp vary a great deal -- as much as an hour or two. So, give yourself time. I pull at 195 and when the temp probe goes in like butter. So long as you don't get it too hot internally (I'd say no more than 205 max) brisket will rest well in a Cambro or cooler without mushing down.
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Unread 07-26-2011, 11:16 AM   #10
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Thanks for all the advice guys, extremely helpful.
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