12 lbs. brisket in 4 hours

Skidder · 12-04-2011, 01:03 PM

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.

colonel00 · 12-04-2011, 01:13 PM

What temp and what cooker?

Ron_L · 12-04-2011, 01:45 PM

4 hours is certainly possible if you're cooking hot and fast.

indianagriller · 12-04-2011, 01:53 PM

very possible, I did a 19lb packer in 6 hours but your right bbq is very tricky, cook by feel not by temp.

landarc · 12-04-2011, 01:56 PM

Yup, just had a fast cook on a brisket, it ripped right along.

colonel00 · 12-04-2011, 01:57 PM

Quote:

Originally Posted by Ron_L

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.

Skidder · 12-04-2011, 02:10 PM

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.

indianagriller · 12-04-2011, 02:18 PM

must have been a relaxed cow then...

Big Bears BBQ · 12-04-2011, 02:36 PM

I agree with indiangriller the cow was lazy and didn't move around much ....

smokeyw · 12-04-2011, 03:01 PM

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?

twinsfan · 12-04-2011, 03:17 PM

Skidder must think tender brisket's like beef jerky. :D

colonel00 · 12-04-2011, 03:56 PM

Yeah, I dunno either. I guess you have developed a whole new way of cooking...Low and Fast

Bbq Bubba · 12-04-2011, 04:31 PM

I call BS!
Obviously u found a way to travel in time so it only seemed like it took 4 hours. :)

HB-BBQ · 12-04-2011, 04:51 PM

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?

swamprb · 12-04-2011, 06:44 PM

Something is definitely wrong if it takes over 4 hours to cook a Brisket! Especially on a Drum and using foil!

12-04-2011, 01:03 PM	#1
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	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.

12-04-2011, 01:13 PM	#2
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	What temp and what cooker? __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

12-04-2011, 01:45 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	4 hours is certainly possible if you're cooking hot and fast. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-04-2011, 01:53 PM	#4
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	very possible, I did a 19lb packer in 6 hours but your right bbq is very tricky, cook by feel not by temp. __________________ www.bigjtssmokin.com JAMBO pit

12-04-2011, 01:56 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Yup, just had a fast cook on a brisket, it ripped right along. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-04-2011, 02:10 PM	#7
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	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.

12-04-2011, 02:18 PM	#8
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	must have been a relaxed cow then... __________________ www.bigjtssmokin.com JAMBO pit

12-04-2011, 02:36 PM	#9
Big Bears BBQ is One Chatty Farker Join Date: 03-06-11 Location: Hillsdale,Mi. Downloads: 0 Uploads: 0	I agree with indiangriller the cow was lazy and didn't move around much ....

12-04-2011, 03:01 PM	#10
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	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? __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

12-04-2011, 03:17 PM	#11
twinsfan is one Smokin' Farker Join Date: 05-28-11 Location: New Jersey Downloads: 0 Uploads: 0	Skidder must think tender brisket's like beef jerky. :D __________________ Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/

12-04-2011, 03:56 PM	#12
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Yeah, I dunno either. I guess you have developed a whole new way of cooking...Low and Fast __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

12-04-2011, 04:31 PM	#13
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	I call BS! Obviously u found a way to travel in time so it only seemed like it took 4 hours. :) __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

12-04-2011, 04:51 PM	#14
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	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? __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

12-04-2011, 06:44 PM	#15
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	Something is definitely wrong if it takes over 4 hours to cook a Brisket! Especially on a Drum and using foil! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/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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