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 07-20-2013, 01:28 AM   #1
cbl600r
Found some matches.
 
Join Date: 06-18-13
Location: Plano, TX
Downloads: 0
Uploads: 0
Default Brisket noob. Worried about cook time. Using iq120

Hey I got A 13.6 lbs packer. Cooking on kamado with a pitmaster iq120. Set it to 225* and planing to eat at 7pm tomorrow (18hrs till eaten time). Planing on wrapping with butcher paper at 165. When is your guess that it will be tender as butter and ready to rest?

Also, started about 30 mins ago and the the brisket is already reading 91*. The temp has been riding high at 240-260

cbl600r is offline   Reply With Quote


Unread 07-20-2013, 02:35 AM   #2
cbl600r
Found some matches.
 
Join Date: 06-18-13
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

A anyone watered their kamado? Because I just did... Used a water hose to cool down the ceramics. It cooled Down.. Just a lot slower than I wanted. Which is a good thing! They hold the heat well! I over shot my temp. Rookie mistake...never again

Last edited by cbl600r; 07-20-2013 at 03:24 AM..
cbl600r is offline   Reply With Quote


Unread 07-20-2013, 02:37 AM   #3
cbl600r
Found some matches.
 
Join Date: 06-18-13
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

Brisket at 125* and kamado finally down to 225*. Maybe I can go to bed now! 2:30 am here I. The great state of Texas
cbl600r is offline   Reply With Quote


Unread 07-20-2013, 02:43 AM   #4
ssv3
is One Chatty Farker

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Mistake two. I wouldn't do the watering of the kamado again if I were you. You're running the risk of cracking your kamado(thermal shock). Hot ceramics and sudden cold water is a no no in my book and a recipe for disaster.
__________________
36" DCS NG Grill - Vision Kamado PRO - 36" Blackstone Griddle LP-'10 Weber Performer-PBC
ssv3 is online now   Reply With Quote


Thanks from:--->
Unread 07-20-2013, 03:21 AM   #5
cbl600r
Found some matches.
 
Join Date: 06-18-13
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

Yeah didnt think it was cold enough to shock it. July in Texas, the water is not "cold" at all. But you have a good point... Luckily it didn't crack it. Watering will never happen again because with will never let it get as hot as I did before I put the "stoker" on.
cbl600r is offline   Reply With Quote


Unread 07-20-2013, 06:01 AM   #6
BB-Kuhn
Full Fledged Farker
 
BB-Kuhn's Avatar
 
Join Date: 12-27-12
Location: North Aurora, IL
Downloads: 0
Uploads: 0
Default

At 225, you can see packers take 1.5hrs per pound, I think you are in the ballpark for timing.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold
BB-Kuhn is offline   Reply With Quote


Unread 07-20-2013, 06:04 AM   #7
Wolfpack
Knows what a fatty is.
 
Join Date: 06-18-13
Location: Greensboro, NC
Downloads: 0
Uploads: 0
Default

Early is better- you can FTC the brisket for hours and I think the longer rest will help your overall product.
Wolfpack is offline   Reply With Quote


Unread 07-20-2013, 09:13 AM   #8
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

260 *was a great temp for cooking. You should of left it there. Better to be 4 hours early and let the meat rest till ready to serve.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 07-20-2013, 11:41 AM   #9
jimstocks53
Knows what a fatty is.
 
Join Date: 02-05-13
Location: Tyler, TX
Downloads: 0
Uploads: 0
Default

Thermal shock does not mean cold water - just cold relative to the heat of the glass (ceramic). You were lucky.

But I have also overshot on my Primo and it is a B. I think I just used too many starters in the lump. My PartyQ controls a fan but even with the fan not running because the temp is too high there is still a wide open intake of air through the fan unit. I had to take off the PartyQ and squeeze closed the vent manually to tamp down the fire.
jimstocks53 is offline   Reply With Quote


Unread 07-20-2013, 06:59 PM   #10
cbl600r
Found some matches.
 
Join Date: 06-18-13
Location: Plano, TX
Downloads: 0
Uploads: 0
Default

It come off at about 13.5 hours. Most of the it was at 200* probed butter.

cbl600r is offline   Reply With Quote


Unread 07-20-2013, 07:47 PM   #11
Pole D
Full Fledged Farker
 
Join Date: 09-06-09
Location: Cary, NC
Downloads: 0
Uploads: 0
Default

Glad it worked out for you.

Next time try fat down at 300 for 4 hours, wrap in butcher paper and back on for 1.5-2 more hours fat up. You won't have to worry about sleep.

By the way I got that from bludawg so I don't want to take credit. I've done it twice and its come out great each time.

Last edited by Pole D; 07-20-2013 at 08:10 PM..
Pole D 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 12:20 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