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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-23-2011, 04:57 PM | #1 |
Is lookin for wood to cook with.
Join Date: 07-31-08
Location: Eugene, OR
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Brisket Ballpark?
Hi all,
I'm cooking the first brisket on my Primo tomorrow and am not quite how long it will take. I was unable to find a packer, so I just have a 6lb flat and plan on cooking at about 250. I know that times are impossible to predict, but am just looking for a ballpark range I can use to decide when to put it in the smoker. I read one post that mentioned 1hr15min per pound, which would put this brisket at 7.5 hours, does that sound reasonable? Thanks! Ed |
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08-23-2011, 05:36 PM | #2 |
is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan
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1hr to an hour and a half per pound
I would probe it at about 6 hrs to see how tender and then judge wether you probe every hour or so there after.
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BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS |
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Thanks from:---> |
08-23-2011, 05:40 PM | #3 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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A hour or per pound is a good starting point. For your first try get a thermometer take til 200 or feels like butter when probed.
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AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL] |
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08-23-2011, 05:59 PM | #5 |
Is lookin for wood to cook with.
Join Date: 07-31-08
Location: Eugene, OR
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Excellent, thanks for the info guys! Looks like i'll be getting up a bit early tomorrow!
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08-23-2011, 08:00 PM | #6 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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I smoked one recently. I went with 75 minutes per pound (temp between 225 and 250.) It was dee-lish.
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08-24-2011, 05:18 PM | #7 |
Is lookin for wood to cook with.
Join Date: 07-31-08
Location: Eugene, OR
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Put it on at 8:30 this morning and didn't get a thermometer in it until 2:30. Glad I did because the temp was 215 and the probe went in very easily. I pulled it and put it in foil with some apple juice and put it in a cooler. Hopefully it will be OK in there until 4:30 or 5 when the ribs finish... I'll try to post a pic or two later.
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08-24-2011, 05:20 PM | #8 |
is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan
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you will be fine coolering it for that period of time enjoy and looking forward to the pics
__________________
BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS |
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08-24-2011, 06:50 PM | #9 |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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interested to see how it turned out. i pulled mine last week at about 185-190 and it was dry :( i wanna see how this thing looks at 215. now quite sure how mine was dry and these other guys have juicy looking ones at 200!
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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08-31-2011, 01:37 PM | #10 |
Is lookin for wood to cook with.
Join Date: 07-31-08
Location: Eugene, OR
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Sorry I didn't get around to posting any pics. The brisket was tender and flavorful but much too dry for my taste. I'm chalking it up to a few things: 1) the brisket was USDA select, and didn't have that much in the way of marbling, 2) I think I probably missed the sweet spot with the temp by a few degrees. I'm guessing if I'd checked it a half hour or so earlier it would have been perfect. 3) I probably could have used a bit more liquid when i foiled it and put it in the cooler. Anyway, the ribs were awesome and it's only my second try at brisket, first on the new Primo XL, so I've got plenty of time to figure it out...
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08-31-2011, 03:22 PM | #11 |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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it aint easy... im still tryina figure it out!
__________________
Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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08-31-2011, 03:31 PM | #12 | |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Quote:
Wait, you didn't foil until you rested? try foiling with a little beef broth at around 160 |
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08-31-2011, 03:46 PM | #13 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Hot n Fast for Flats!
Foil is your friend.
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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08-31-2011, 03:54 PM | #14 |
Knows what a fatty is.
Join Date: 07-25-11
Location: Lake Grove,NY
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How accurate is your thermometer? It could be off, or it just might have been the meat itself. I take them to 200* before resting and they're juicy.
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08-31-2011, 04:05 PM | #15 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Lots of folks add either apple juice or beef broth to the brisket when foiling.
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