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Unread 10-31-2007, 07:42 PM   #1
Brian in So Cal
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Default Briskit /Flat

Just found out that I can cook a flat for a small comp I am doing this weekend. IBCA rules. Never smoked a flat let alone a packer. Will be doing this comp on my own for the first time.

Can someone give me some tips as to how long to smoke the flat and at what temp, Etc.

Any help would be appreciated. I am so far behind in getting ready for this comp.

Thanks,
Brian in So Cal
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Unread 10-31-2007, 07:48 PM   #2
JD McGee
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Quote:
Originally Posted by Brian in So Cal View Post
Just found out that I can cook a flat for a small comp I am doing this weekend. IBCA rules. Never smoked a flat let alone a packer. Will be doing this comp on my own for the first time.

Can someone give me some tips as to how long to smoke and at what temp, Etc.

Any help would be appreciated. I am so far behind in getting ready for this comp.

Thanks,
Brian in So Cal
Here is a great how to article...Good Luck Brother! http://virtualweberbullet.com/brisket2.html Also do a brisket search here...there are several good threads.
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Unread 10-31-2007, 08:23 PM   #3
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Every cooker cooks different, so going by time really isn't an option......internal temp as a guide....somewhere between 185* to 200*, every flat is different.......let your probe slide in with little Resistance.
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Unread 10-31-2007, 08:28 PM   #4
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Talking

I've yet to smoke a packer. I smoke flats do to the number of people I cook for. Generally speaking, you should smoke about 1 1/2-2 hrs per pound. Thats on paper, if you foil at or around 160 you will cut your time down significantly. I smoked a 4.75lb flat on Sunday which took ten hours.

Good luck
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Unread 10-31-2007, 08:30 PM   #5
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Allow for extra time. You can always foil the brisket and hold it in a dry cooler for hours if you need to. it will stay piping hot. Do you have time to do a practice cook? that way you can get a benchmark for how long a flat will take in your cooker.
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Unread 10-31-2007, 08:43 PM   #6
Brian in So Cal
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Quote:
Originally Posted by Ron_L View Post
Allow for extra time. You can always foil the brisket and hold it in a dry cooler for hours if you need to. it will stay piping hot. Do you have time to do a practice cook? that way you can get a benchmark for how long a flat will take in your cooker.
No time unfortunatly for a practice cook. Leaving for contest Friday morning. I guess this will be on the comp training.

Thanks everybody for the suggestions.


will let you guys know how I did.
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Unread 10-31-2007, 08:54 PM   #7
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Best of luck to ya
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Unread 10-31-2007, 10:10 PM   #8
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Do your best & it will all be good. Oh, yeah, good luck to ya,also.
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Unread 10-31-2007, 10:30 PM   #9
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Good luck Brian - let us know how you do - and if you time - take a pic or two for us! You know we love the pron!
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Unread 10-31-2007, 10:31 PM   #10
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Quote:
Originally Posted by Brian in So Cal View Post
Just found out that I can cook a flat for a small comp I am doing this weekend. IBCA rules. Never smoked a flat let alone a packer. Will be doing this comp on my own for the first time.

Can someone give me some tips as to how long to smoke the flat and at what temp, Etc.

Any help would be appreciated. I am so far behind in getting ready for this comp.

Thanks,
Brian in So Cal
,

Good luck, Brain

See you Friday!

BTW: I am through talking chit for now cause I still suck at making brisket
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Unread 10-31-2007, 10:45 PM   #11
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So where is this contest? Are Honky Hooligans able to visit?
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Unread 10-31-2007, 11:07 PM   #12
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Contest is in La Quinta and you are always welcome at the Four Q booth!
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Unread 10-31-2007, 11:11 PM   #13
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Have fun folks wish I was going but it is my anniversary Saturday and I couldnt get out of it to go
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Unread 11-01-2007, 12:17 AM   #14
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The first comp I ever cooked was ibca I was not impressed with the people that ran the contest.They just pulled people from the crowd to be judges.
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Unread 11-01-2007, 06:48 AM   #15
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Brain,

Best of luck bro... I bet you wish you had a Thermapen for that flat. If they postpone it a week you will!!!
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