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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 12-04-2011, 01:03 PM   #1
Skidder
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Default 12 lbs. brisket in 4 hours

Yes four hours. This is the second time this has happened and no I'm no newbie at bbq. I did a 12 pounder one day and it took 13 hours the next day I did another 12 pounder and it took five. This one took just under 4 hours. Tender as can be. Butter soft. It's not my cooker or my thermometers cause I have half a dozen and they all read within 1 degree. Sometimes I just don't understand bbq. But hey I ain't complaining now I don't have to be up half the night. Go figure. By the way I had two grate temp thermos at the same temp and I tested both after this cook along with the meat thermos.
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Unread 12-04-2011, 01:13 PM   #2
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What temp and what cooker?
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Unread 12-04-2011, 01:45 PM   #3
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4 hours is certainly possible if you're cooking hot and fast.
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Unread 12-04-2011, 01:53 PM   #4
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very possible, I did a 19lb packer in 6 hours but your right bbq is very tricky, cook by feel not by temp.
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Unread 12-04-2011, 01:56 PM   #5
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Yup, just had a fast cook on a brisket, it ripped right along.
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Unread 12-04-2011, 01:57 PM   #6
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Quote:
Originally Posted by Ron_L View Post
4 hours is certainly possible if you're cooking hot and fast.
Oh, I agree that it is quite possible. However, I am more interested if he was using the same methods and cooking temps when one takes 13 hours and another takes 4 hours. That is where I have to wonder if something else is going on.
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Unread 12-04-2011, 02:10 PM   #7
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Ok lets start here. Not my first bbq rodeo by a long shot. Here's the scoop. UDS at 225 to 247 for the whole cook. 2 temp.gauges on the cooker, have 2 Mav. digitals and and a half dozen others for the meat temp. all read just about perfect. Brought it to 197 and did a probe test. Just like butter but brought it to about 204 just to be safe. Just a rub of Todds Dirt,garlic powder,S&P and added 1/4 cup of water then foiled when it hit 167. That's the game. Like I said I ain't complaining at all I love it when they do that. Just brought some to my buddy next door and tried it myself. It was perfect. I only question this because it has happened twice and I have been through many briskets. I could see if it was hot and fast but it for sure was not. Go figure.
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Unread 12-04-2011, 02:18 PM   #8
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must have been a relaxed cow then...
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Unread 12-04-2011, 02:36 PM   #9
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I agree with indiangriller the cow was lazy and didn't move around much ....
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Unread 12-04-2011, 03:01 PM   #10
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I'm curious. I'm sure the Maverick was clipped right next to the brisket just on the outside edge. Did you have a 12" turkey thermometer just under the grate or any way to measure the temperature in the center just under the brisket?
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Unread 12-04-2011, 03:17 PM   #11
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Skidder must think tender brisket's like beef jerky. :D
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Unread 12-04-2011, 03:56 PM   #12
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Yeah, I dunno either. I guess you have developed a whole new way of cooking...Low and Fast
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Unread 12-04-2011, 04:31 PM   #13
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I call BS!
Obviously u found a way to travel in time so it only seemed like it took 4 hours. :)
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Unread 12-04-2011, 04:51 PM   #14
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I think I need another beer...you say you cooked a 12# packer low and slow in 4hours?? I'm not doubting you but something sounds odd here. How close is your rack to the coals and at what hour did you foil?
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Unread 12-04-2011, 06:44 PM   #15
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Something is definitely wrong if it takes over 4 hours to cook a Brisket! Especially on a Drum and using foil!
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