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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 03-30-2013, 08:47 AM   #1
phahn17
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Angry Late start for the brisket and rib smoke......:-/

Well, I'm doing Easter today with the family, decided to do two briskets and three racks of spares. Was supposed to have the fire going steady and the briskets on by 7 in hopes to be ready around 5-6pm well didn't get the briskets on until about 8( alarm forgot to go off lol) well temp is steady at 225 and I'm praying I make the 6pm deadline.......

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Unread 03-30-2013, 08:49 AM   #2
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Crank it up to 275-300F and cook it hot and fast. Should be no problem.
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Unread 03-30-2013, 08:49 AM   #3
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Kick the heat to 270-ish! You'll get them done in time to rest, and the outcome will be better.
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Unread 03-30-2013, 08:50 AM   #4
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Why not bump the temperature up a little? If you're starting at 225° it seems like you've got some room to work with.
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Unread 03-30-2013, 08:53 AM   #5
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Got the draft door on the firebox open all the way, and stack about halfway, can't get the temps up over 230. Burning some more lump down to throw in there ASAP, hopefully I can get it up
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Unread 03-30-2013, 09:20 AM   #6
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Wrap the meat at 160* to avoid the stall, should shave off a couple of hours.
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Unread 03-30-2013, 09:22 AM   #7
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Open the stack and let it flow...
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Unread 03-30-2013, 09:35 AM   #8
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Quote:
Originally Posted by phahn17 View Post
Got the draft door on the firebox open all the way, and stack about halfway, can't get the temps up over 230. Burning some more lump down to throw in there ASAP, hopefully I can get it up
Leave the exhaust all the way open during cooking. If you need to, open up the firebox door a bit to let more air in. You mentioned "lump". You are using a stick burner right? Where's the sticks?
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Unread 03-30-2013, 09:50 AM   #9
phahn17
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Stack full open now, got lump coal with a stick or two of mesquite for smoke in fire box, have extra coal in a fire pit burning now for backup
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Unread 03-30-2013, 09:58 AM   #10
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Kick that thing up to 300 your looking at about 50 min Lb for planing purposes if you go neked, or wrap at 4 hrs into the cook and you will be done in less than 2 hrs after tucking them in.
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Unread 03-30-2013, 10:07 AM   #11
phahn17
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I never have wrapped before can someone explain?
Only time i ever saw wrapped it ended up coming out like it was almost oven baked and stringy?
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Unread 03-30-2013, 10:30 AM   #12
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If you can't get the temp up to the 275 range, just smoke it 5-6 hours and then foil and go into the oven. At that point it has taken on all the smoke it is going to and heat is heat. Done brisket out of the oven is better than tough brisket finished in the pit.
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Unread 03-30-2013, 10:51 AM   #13
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Quote:
Originally Posted by phahn17 View Post
I never have wrapped before can someone explain?
Only time i ever saw wrapped it ended up coming out like it was almost oven baked and stringy?
Wrap in un waxed butcher paper(waxed may work, but i dont think so, others will be able to tell you) Or foil around 160. Its essentially speeds up the cook.
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Unread 03-30-2013, 12:49 PM   #14
krshome
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When the brisket hits 160 wrap in foil so no juices can get out. You will not have a crispy bark but the meat turns out really nice and juicy. For the ribs only wrap for 1 1/2 -2 hours then unfoil sauce if you like and cook for another 45min -1 hour untill they firm up.
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Unread 03-30-2013, 01:05 PM   #15
El Ropo
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Quote:
Originally Posted by phahn17 View Post
I never have wrapped before can someone explain?
Only time i ever saw wrapped it ended up coming out like it was almost oven baked and stringy?
I like this guy already lol.
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