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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 08-19-2011, 11:35 AM   #1
DirtyDirty00
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Default Brisket on at 6am... done at 6pm?

Havent had luck with my first briskets. Partially bc i have always used just the flats.

gonna pick up a packer in a few hours.

Gonna get it on at 6am. But im gonna cook it at about 250-280. (target temp to keep chamber will be 265)

im gonna foil it when it hits 160-165 and pull it around 195-200 when it passes a good probe test.

Any way with the foiling and at 265 that this gets done by 6pm? (12 hours)


----- on another note:

my briskets in the past have been just flats. ive NEVER foiled before. they come out nice and juicy but not so tender at around the 8 hours mark (i slice em but they need to be cut up in my plate, they dont easy come apart with a little tug)... or if i leave em on longer they get so dry, like rubber.


thanks all!
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Unread 08-19-2011, 11:54 AM   #2
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At that temp it should be done a lot sooner than 12 hours on any cooker. I cook on a drum with a grease catcher that acts as a heat shield and i have cooked 18lb packers in 9 - 10 hours at 230 degrees wrapping them at 160ish.
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Unread 08-19-2011, 11:55 AM   #3
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Depends on how big it is...
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Unread 08-19-2011, 11:55 AM   #4
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It's gonna depend on the size of the brisket. They cook along the same timeline as butts usually... about 1.5hrs/lb. I have never cooked a full pakcer either but I have been told that the flat gets done before the point, so you might need to separate the two after the flat is done and then put the point back on...
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Unread 08-19-2011, 11:57 AM   #5
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It may be just me.... but foiling that low may not allow the collegin to break down, 160 is not past the plateu

Quote:
Originally Posted by DirtyDirty00 View Post
Havent had luck with my first briskets. Partially bc i have always used just the flats.

gonna pick up a packer in a few hours.

Gonna get it on at 6am. But im gonna cook it at about 250-280. (target temp to keep chamber will be 265)

im gonna foil it when it hits 160-165 and pull it around 195-200 when it passes a good probe test.

Any way with the foiling and at 265 that this gets done by 6pm? (12 hours)

It may be just me.... but foiling that low may not allow the collegin to break down, 160 is not past the plateu

----- on another note:

my briskets in the past have been just flats. ive NEVER foiled before. they come out nice and juicy but not so tender at around the 8 hours mark (i slice em but they need to be cut up in my plate, they dont easy come apart with a little tug)... or if i leave em on longer they get so dry, like rubber.


thanks all!
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Unread 08-19-2011, 12:24 PM   #6
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if you keep your temps up 265-75 plus, you could get her probe tender in 7-8 hours.

let her rest an hour or so and eat. i'd figure 9-10 hours from cold to plate depending on the size.
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Unread 08-19-2011, 12:26 PM   #7
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hmmm... thanks all.

ya i understand it depends on the size. not sure quite how big ill get, that might depend on teh time!

i have heard the 1.5 hours per lb before. but that would mean a 14 pounder would take 21 hours! which is what led me to posting this :D
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Unread 08-19-2011, 12:26 PM   #8
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I would consider changing one thing at a time. Try the packer without foil first. Then do a flat with foil. Finally do a packer with foil. This way you can figure out what works beat for you.

Making two changes at once won't let you know what worked.
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Unread 08-19-2011, 12:26 PM   #9
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Quote:
Originally Posted by Bigfoot21075 View Post
It may be just me.... but foiling that low may not allow the collegin to break down, 160 is not past the plateu

hmm... what temp is past the plateau? About what temp should i foil it?
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Unread 08-19-2011, 12:29 PM   #10
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I would consider changing one thing at a time. Try the packer without foil first. Then do a flat with foil. Finally do a packer with foil. This way youmcan figure out what works beat for you.

Making two changes at once won't let you know what worked.

This is true. If anything ill try the packer without foil. Its not that i have chose to cook flats and i dont like the outcome. I never had access to packers before today or i never woulda done flats. So from this day forward all i plan on doing is packers. they dont have packers up here :( but RD carries them and i just joined
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Unread 08-19-2011, 12:29 PM   #11
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^^^^don't worry about that. foiling SPEEDS UP the cooking process. the collagen will break down just fine.
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Unread 08-19-2011, 12:33 PM   #12
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all depends on size. without knowing that its hard to tell.
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Unread 08-19-2011, 12:38 PM   #13
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Quote:
Originally Posted by Bigfoot21075 View Post
It may be just me.... but foiling that low may not allow the collegin to break down, 160 is not past the plateu
Actually.....foiling speeds up the process.
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Unread 08-19-2011, 12:43 PM   #14
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Never used foil for briskies,fat down at 240 for 5 hr. then fat side up for 3.
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Unread 08-19-2011, 12:51 PM   #15
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Quote:
Originally Posted by bigdaddydanbbq View Post
Never used foil for briskies,fat down at 240 for 5 hr. then fat side up for 3.
interesting. ive always cooked em fat side up. figured as the fat melts itll melt over the brisket and help keep it moist. ill try this also in a future cook.
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