ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 08-23-2011, 04:57 PM   #1
mrPalomar
Is lookin for wood to cook with.
 
mrPalomar's Avatar
 
Join Date: 07-31-08
Location: Eugene, OR
Downloads: 0
Uploads: 0
Default 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
mrPalomar is offline   Reply With Quote


Unread 08-23-2011, 05:36 PM   #2
fnnm358
is One Chatty Farker
 
Join Date: 04-18-06
Location: Macomb, Michigan
Downloads: 0
Uploads: 0
Default

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.
__________________
BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS
fnnm358 is offline   Reply With Quote


Thanks from:--->
Unread 08-23-2011, 05:40 PM   #3
bam
is one Smokin' Farker
 
Join Date: 10-22-08
Location: Philly, PA
Downloads: 0
Uploads: 0
Default

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.
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is offline   Reply With Quote


Unread 08-23-2011, 05:43 PM   #4
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Chico, CA
Downloads: 0
Uploads: 0
Default

I smoked a 6 lb flat in the drum last weekend

injected and rubbed




Kept it between 225 and 250, foiled at 165, finished right at 8 hours





Blackened is offline   Reply With Quote


Thanks from:--->
Unread 08-23-2011, 05:59 PM   #5
mrPalomar
Is lookin for wood to cook with.
 
mrPalomar's Avatar
 
Join Date: 07-31-08
Location: Eugene, OR
Downloads: 0
Uploads: 0
Default

Excellent, thanks for the info guys! Looks like i'll be getting up a bit early tomorrow!
mrPalomar is offline   Reply With Quote


Unread 08-23-2011, 08:00 PM   #6
Terry The Toad
is one Smokin' Farker

 
Terry The Toad's Avatar
 
Join Date: 08-16-11
Location: Saint Cloud, FL
Downloads: 0
Uploads: 0
Default

I smoked one recently. I went with 75 minutes per pound (temp between 225 and 250.) It was dee-lish.
Terry The Toad is offline   Reply With Quote


Unread 08-24-2011, 05:18 PM   #7
mrPalomar
Is lookin for wood to cook with.
 
mrPalomar's Avatar
 
Join Date: 07-31-08
Location: Eugene, OR
Downloads: 0
Uploads: 0
Default

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.
mrPalomar is offline   Reply With Quote


Unread 08-24-2011, 05:20 PM   #8
fnnm358
is One Chatty Farker
 
Join Date: 04-18-06
Location: Macomb, Michigan
Downloads: 0
Uploads: 0
Default

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
fnnm358 is offline   Reply With Quote


Unread 08-24-2011, 06:50 PM   #9
DirtyDirty00
is one Smokin' Farker
 
DirtyDirty00's Avatar
 
Join Date: 07-13-11
Location: Mamaroneck, NY
Downloads: 0
Uploads: 0
Default

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!
__________________
Smokers:
20x48 Pits by JJ
Cinder block smoker

Wishlist:
22.5" WSM
DirtyDirty00 is offline   Reply With Quote


Unread 08-31-2011, 01:37 PM   #10
mrPalomar
Is lookin for wood to cook with.
 
mrPalomar's Avatar
 
Join Date: 07-31-08
Location: Eugene, OR
Downloads: 0
Uploads: 0
Default

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...
mrPalomar is offline   Reply With Quote


Unread 08-31-2011, 03:22 PM   #11
DirtyDirty00
is one Smokin' Farker
 
DirtyDirty00's Avatar
 
Join Date: 07-13-11
Location: Mamaroneck, NY
Downloads: 0
Uploads: 0
Default

it aint easy... im still tryina figure it out!
__________________
Smokers:
20x48 Pits by JJ
Cinder block smoker

Wishlist:
22.5" WSM
DirtyDirty00 is offline   Reply With Quote


Unread 08-31-2011, 03:31 PM   #12
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Chico, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by mrPalomar View Post
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...
Brisket's tough until you get it dialed in. We've probably all produced brisket like you've described at on time or another.. try injecting next time.

Wait, you didn't foil until you rested? try foiling with a little beef broth at around 160
Blackened is offline   Reply With Quote


Unread 08-31-2011, 03:46 PM   #13
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

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
swamprb is online now   Reply With Quote


Unread 08-31-2011, 03:54 PM   #14
charlie d
Knows what a fatty is.
 
Join Date: 07-25-11
Location: Lake Grove,NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DirtyDirty00 View Post
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!
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.
charlie d is offline   Reply With Quote


Unread 08-31-2011, 04:05 PM   #15
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Lots of folks add either apple juice or beef broth to the brisket when foiling.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.
Founding member of Operation Bbq Relief.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote


Reply

Tags
brisket

Similar Threads
Thread Thread Starter Forum Replies Last Post
Contest Results Smokin' at the Ballpark Old Orchard Beach, ME Muzzlebrake Competition BBQ 1 06-27-2011 10:04 AM
Contest Results: OOB Smokin' at the Ballpark CarolinaQue Competition BBQ 4 06-26-2011 12:02 PM
Contest Announcment Smokin' at The Ballpark Old Orchard Beach, ME Lakeside Smoker Competition BBQ 39 06-24-2011 08:33 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:12 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.