喫煙者
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.


View Poll Results: What Temp Do You Cook Your Brisket
Low & Slow - Under 265 40 54.79%
Hot & Fast - Over 265 33 45.21%
Voters: 73. You may not vote on this poll

Reply
Thread Tools
Unread 06-16-2013, 12:32 PM   #1
Porcine Perfection
is one Smokin' Farker
 
Join Date: 04-13-12
Location: KANSAS CITY MISSOURI
Downloads: 2
Uploads: 1
Default What Temp Do You Cook Your Brisket?

Will someone please stick around this thread so Bluedawg doesn't stuff the ballot box!
__________________
Old user name was JP7794

Jim - KCBS CBJ

Porcine Perfection BBQ Team - Follow us on Twitter and Facebook

18.5" WSM (1983 model) | 18.5" WSM (2010 model) | Packer Green Thermapen | Auber PID Temp Controller | QMaster Senior Temp Controller | Mini WSM | Green Bay Packer UDS
Porcine Perfection is offline   Reply With Quote


Unread 06-16-2013, 01:36 PM   #2
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I can't answer. I cook at 265 I guess that's half-fast.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked 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/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Thanks from: --->
Unread 06-16-2013, 01:36 PM   #3
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I rarely cook anything below 300.
__________________
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 06-16-2013, 01:38 PM   #4
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
I can't answer. I cook at 265 I guess that's half-assed.
Got dat rite...
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is online now   Reply With Quote


Unread 06-16-2013, 01:39 PM   #5
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

The challenge is that there are no definitions of the terms.
I, for one, do not consider 265 + to be "hot".

I would think you would get better feedback with:

<250
251-300
>300

or something like that.

For the record, I use 275-325 depending on my schedule.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Thanks from: --->
Unread 06-16-2013, 01:50 PM   #6
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Yep. 3, including a moderate, would have been better. My temps are usually in the 275~325 range though too.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
I took the Art History Comps, and Passed on the first try.
deguerre is online now   Reply With Quote


Thanks from:--->
Unread 06-16-2013, 03:36 PM   #7
Porcine Perfection
is one Smokin' Farker
 
Join Date: 04-13-12
Location: KANSAS CITY MISSOURI
Downloads: 2
Uploads: 1
Default

Whatever, it's my poll I do what I want.

__________________
Old user name was JP7794

Jim - KCBS CBJ

Porcine Perfection BBQ Team - Follow us on Twitter and Facebook

18.5" WSM (1983 model) | 18.5" WSM (2010 model) | Packer Green Thermapen | Auber PID Temp Controller | QMaster Senior Temp Controller | Mini WSM | Green Bay Packer UDS
Porcine Perfection is offline   Reply With Quote


Unread 06-16-2013, 04:08 PM   #8
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

[QUOTE=JP7794;2517985]Whatever, it's my poll I do what I want.
/QUOTE]

You are quite right.
I hope you find the results informative in some way.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Unread 06-16-2013, 04:30 PM   #9
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JP7794 View Post
Whatever, it's my poll I do what I want.
Be careful with that line in mixed company. I remember saying that once then I kissed the black iron fry pan and woke up with a head ache to an empty house
__________________
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


Thanks from: --->
Unread 06-16-2013, 05:48 PM   #10
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Preder low and slow myself
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Unread 06-16-2013, 06:22 PM   #11
oldbill
is One Chatty Farker

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Downloads: 0
Uploads: 0
Default

I go low and slow at 250 until I get the smoke and color that I want, (usually about five hours) and then I wrap in butcher paper and go to 275 to finish it.
__________________
Never Trust A Skinny Cook!!!
oldbill is offline   Reply With Quote


Unread 06-16-2013, 06:26 PM   #12
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Downloads: 0
Uploads: 0
Default

Right in the 275* to 300* range for me.
__________________
Tim

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
CarolinaQue is offline   Reply With Quote


Unread 06-16-2013, 06:27 PM   #13
Vision
is One Chatty Farker

 
Vision's Avatar
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

Maybe BBQ needs to define what hot and fast is. I vote for 325+.
__________________
"It's all about the Hill Country brisket."
Vision is offline   Reply With Quote


Unread 06-16-2013, 10:25 PM   #14
scubaquen
Is lookin for wood to cook with.
 
Join Date: 06-04-13
Location: Arlington, TX
Downloads: 0
Uploads: 0
Default

I have had great success in my reverse flow at 235 for 5 hours and finish off at 245, did 3 12 pounders last weekend, perfectly cooked after 8 hours.
__________________
Pecan and nothing but that sweet Pecan, in the Gun Safe RF!
scubaquen is offline   Reply With Quote


Unread 06-16-2013, 10:48 PM   #15
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Downloads: 0
Uploads: 0
Default

300-350 for me. Goes in the pit@6 and usually done by 12
jmoney7269 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 12:52 PM.


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.