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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 07-04-2014, 03:35 PM   #1
GrillsGoneWild
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Default Bludawg's H-n-F method...what temp at wrap?

I see the directions are to wrap after 4 hours for a 12/lb brisket, but what is the internal temp at that time so this can be adapted to a smaller or larger brisket?
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Unread 07-04-2014, 03:38 PM   #2
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His doesn't go by temp. I think he bases it on a 10-12 lbs brisket.
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Unread 07-04-2014, 03:43 PM   #3
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I'm figuring it is probably during the stall and when the color gets right but was trying to see what the temp may be as I know the stall us usually higher point on a H-n-F cook.
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Unread 07-04-2014, 03:44 PM   #4
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I wrap at 165 or when the bark looks good.
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Unread 07-04-2014, 04:43 PM   #5
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WRAP IT AFTER 4 HRS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! don't read stuff that aint there. Weight don't matter but I normally cook 12-15 lbers

Do you see a thermometer in this meat???? WRAP after 4 HRS
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Unread 07-04-2014, 09:00 PM   #6
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Cooking Brisket at higher than 225 is the STUPIDEST **** I ever heard. Unless you want shoe leather.

Its called "Low and slow" for a reason.



Also, the PBC is nothing but an smaller UDS.
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Unread 07-04-2014, 09:23 PM   #7
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So your saying that if I cook above or below 225 that I'll be making Jerky??? But I like jerky
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Unread 07-04-2014, 09:42 PM   #8
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Quote:
Originally Posted by Bludawg View Post
So your saying that if I cook above or below 225 that I'll be making Jerky??? But I like jerky
yes.... that's exactly what I am saying! If you are not spending hours upon hours of slowly exposing meat to really, really low temperatures its just simply not BBQ!

I see a few more filtering in dawg
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Unread 07-04-2014, 09:45 PM   #9
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and also..... the only proper way to cook a brisket is to wait until the next day and poke it with your therm and it always is done at 205.

okay, now there are 7 n here
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Unread 07-04-2014, 09:55 PM   #10
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Golly Gee Wally I learnt something new
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Unread 07-04-2014, 10:32 PM   #11
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Pitmaster T was a little rough on the beaver. :-)
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Unread 07-04-2014, 10:38 PM   #12
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Quote:
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Pitmaster T was a little rough on the beaver. :-)
^^^^^^Now that s*** is FUNNY!!^^^^^^
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Unread 07-04-2014, 10:44 PM   #13
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Anyone who says low n slow is the only way just doesn't know what they are talking about. I cook at 300 and get extremely good results. In fact most people who do competitions are cooking at 275-350.
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Unread 07-04-2014, 10:48 PM   #14
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T is just messing with everybody. That's what he does hang around....he's very entertaining.
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Unread 07-04-2014, 10:50 PM   #15
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Might as well......all the mods are.
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