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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 10-04-2012, 08:13 PM   #16
Just BS
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Just remember that the rest is an important part of the process (from what I've read). Holding it at 200 degrees or less (I like 175) will keep it food safe...and as long as it's wrapped in foil, it won't dry out either.
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Unread 10-04-2012, 09:30 PM   #17
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A lot about time will be whether you are wrapping or not. 15lb packer @ 275 not wrapping will take 9 plus hour if you wrap it can be done in as few as 5 hours.
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Unread 10-04-2012, 10:28 PM   #18
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Another trick with a cooker that has a hot spot, put the point on the hot spot and the flat over the cooler area. In a UDS with a hot center (usually the case), place the flat end of brisket right on the outer edge so the point is closer to the center.
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Unread 10-04-2012, 10:58 PM   #19
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Quote:
Originally Posted by HBMTN View Post
A lot about time will be whether you are wrapping or not. 15lb packer @ 275 not wrapping will take 9 plus hour if you wrap it can be done in as few as 5 hours.
I'd like to see a 15 lb brisket cooked at 275 that is done in 5 hrs.
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