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 12-30-2012, 07:55 PM   #16
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by centexsmoker View Post
Maybe I'm missing something but I've done hundreds of briskets and I've never cooked one at 30 minutes per at those temps. how do you get them done so fast?
I've cooked enough Brisket to break the springs on a Mack truck. I think the difference is where your measuring the cooking temp. I cook at 300 on the grate not 300 pit temp. the times run 30-45 min lb. Pit temp of 300 is usually about 250-275 on the grate there in lies the time difference of an 1hr + lb.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 12-30-2012, 08:27 PM   #17
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

whaaaaa????you guys on here actually measure temp where you cook? Straight up genius



I do that too. Still don't get 30 min per lb at 300
centexsmoker is offline   Reply With Quote


Unread 12-30-2012, 08:30 PM   #18
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Downloads: 0
Uploads: 0
Default

ah- you crutch it. I don't do that. There's our diff.
centexsmoker is offline   Reply With Quote


Unread 12-30-2012, 10:35 PM   #19
HogFan
is one Smokin' Farker
 
Join Date: 03-21-12
Location: Arkansas
Downloads: 0
Uploads: 0
Default

Decided to start it tonight. On at 9:30 PM at 250F. I'll likely wrap in BP in the morning before going to work. I'll check the progress at noon tomorrow and adjust temps if needed.

Thanks for the feedback.

Oh, I used the Mountain Man Bourbon rub from Cabelas........hope it turns out goog!
__________________
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle
HogFan is offline   Reply With Quote


Unread 12-31-2012, 07:08 PM   #20
HogFan
is one Smokin' Farker
 
Join Date: 03-21-12
Location: Arkansas
Downloads: 0
Uploads: 0
Default

UDS ran out of charcoal sometime between 2:30-3:00 this afternoon. I got home at 3:30 and the temp had dropped down to 175F. Brisket temp was 168F.

I refueled, brought the temp up to 350F and pulled the brisket at 5:45 at 202F. Wrapped and straight in the cooler. Will open and slice between 7:30-8:00. Wish me luck!
__________________
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle
HogFan is offline   Reply With Quote


Unread 01-01-2013, 08:57 AM   #21
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by centexsmoker View Post
whaaaaa????you guys on here actually measure temp where you cook? Straight up genius
...
I do that too. Still don't get 30 min per lb at 300
That foil pan will also slow things down because it will block heat from your coals. I'm sure different smokers, techniques, measurement points and so on will make a huge difference in results.


Quote:
Originally Posted by HogFan View Post
...
I refueled, brought the temp up to 350F and pulled the brisket at 5:45 at 202F. Wrapped and straight in the cooler. Will open and slice between 7:30-8:00. Wish me luck!
Good luck! I'm sure it will be great.
HankB is offline   Reply With Quote


Unread 01-01-2013, 10:01 AM   #22
Smoking Westy
Full Fledged Farker
 
Smoking Westy's Avatar
 
Join Date: 06-10-12
Location: Bloomington, IL
Downloads: 0
Uploads: 0
Default

So how did it turn out?
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote


Thanks from:--->
Unread 01-01-2013, 05:23 PM   #23
HogFan
is one Smokin' Farker
 
Join Date: 03-21-12
Location: Arkansas
Downloads: 0
Uploads: 0
Default

The brisket was great!!! Probably overlooked by competition standards but perfect for a NYE gathering.

The Mountain Man Bourbon rub is good. I'll apply it heavier next time as the taste on the bark was subtle. I missed the kick of the lemon/citrus taste of Peppered Cow rub in the bark....,..but MMB may improve if applied heavier. It has a nice flavor.

Leftovers for lunch today.......toasted hoagie bun, Swiss cheese, tomato, and a thick slice of tender brisket! I love tomato with brisket.

Tomorrow, the diet starts! <smile>
__________________
OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle
HogFan is offline   Reply With Quote


Unread 01-01-2013, 09:35 PM   #24
LoneStarMojo
is one Smokin' Farker
 
Join Date: 01-02-11
Location: Smithton, MO
Downloads: 0
Uploads: 0
Default

Congrats on the cook! And to the cook!
__________________
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."

Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
LoneStarMojo is offline   Reply With Quote


Reply

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 02:25 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.
no new posts