ಚಿಕನ್
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 11-11-2007, 12:20 PM   #1
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Downloads: 0
Uploads: 0
Default High Temp Brisket Try

I'm trying a high temp brisket today. Put a 10 lb flat on at noon. Plan on cooking at 350* and wrapping at 170* I will start probing at 185* every 20min 'till probe slides in very easy. I will post pics later.
__________________
Ron

Pigheaded BBQ Team
www.pigheadedbbq.com
KCBS CBJ

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
2 - 22" kettles
6x12 Haulmark Trailer
Pig Headed is offline   Reply With Quote


Unread 11-11-2007, 12:47 PM   #2
matt
On the road to being a farker
 
Join Date: 08-19-07
Location: bloomfield indiana
Downloads: 0
Uploads: 0
Default

Let us kow how it goes.
matt is offline   Reply With Quote


Unread 11-11-2007, 12:50 PM   #3
ewile
Full Fledged Farker
 
Join Date: 10-08-07
Location: Oceanside, NY
Downloads: 0
Uploads: 0
Default

I did this a month or so ago. Came out great. Don't go by temp once foiled. It's done when there is no resistance to a probe/fork etc. Enjoy!
ewile is offline   Reply With Quote


Unread 11-11-2007, 02:07 PM   #4
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Downloads: 0
Uploads: 0
Default

2 hours into the cook. Temps not what I want, too low. Brisket at about 155-160, pit temp around 285-300.
Attached Images
File Type: jpg IMG_0868.jpg (73.5 KB, 275 views)
File Type: jpg IMG_0869.jpg (71.1 KB, 279 views)
__________________
Ron

Pigheaded BBQ Team
www.pigheadedbbq.com
KCBS CBJ

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
2 - 22" kettles
6x12 Haulmark Trailer
Pig Headed is offline   Reply With Quote


Unread 11-11-2007, 02:09 PM   #5
Brian in So Cal
Babbling Farker
 
Brian in So Cal's Avatar
 
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
Downloads: 0
Uploads: 0
Default

Dang that looks good though.
__________________
www.rocstock.org

Blast Off BBQ, Brian K

As a matter of fact I am a rocket scientist!

Just call me Dad.
Brian in So Cal is offline   Reply With Quote


Unread 11-11-2007, 02:48 PM   #6
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Downloads: 0
Uploads: 0
Default

170*, Foiled and back on. Temps up to 325*. Will keep a constant vigil.
__________________
Ron

Pigheaded BBQ Team
www.pigheadedbbq.com
KCBS CBJ

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
2 - 22" kettles
6x12 Haulmark Trailer
Pig Headed is offline   Reply With Quote


Unread 11-11-2007, 03:26 PM   #7
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

A 10 lb flat? Thay must have been a 15 lb+ packer before it was separated!

Did you inject? I've done several hot briskets and I have always injected them. Also, when I'm cooking hot I foil by color rather than temp. I learned that from a seasoned high temp cook
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

**** In the Greater Chicago Area? Join us for the Annual Northern Illinois Brethren Mid Winter Gathering - Jan. 24th, 2015

The Naked Fatty!

Equipment list temporarily removed
Ron_L is online now   Reply With Quote


Unread 11-11-2007, 04:28 PM   #8
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Downloads: 0
Uploads: 0
Default

It was a 9.97lb flat that I got from Costco. Must have been a big packer. Yes I injected and put some Stubbs marinade on when I foiled. Brisket was done at 3:30. 3 1/2 hours. It was 192*. Will cool for 2 hours and I will cut it at 5:30. I'll let you know. I can't believe a 3 1/2 hour brisket. Hope it's good. Got a pan of salt on now for future rubs.
__________________
Ron

Pigheaded BBQ Team
www.pigheadedbbq.com
KCBS CBJ

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
2 - 22" kettles
6x12 Haulmark Trailer
Pig Headed is offline   Reply With Quote


Unread 11-11-2007, 04:40 PM   #9
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pig Headed View Post
It was a 9.97lb flat that I got from Costco. Must have been a big packer. Yes I injected and put some Stubbs marinade on when I foiled. Brisket was done at 3:30. 3 1/2 hours. It was 192*. Will cool for 2 hours and I will cut it at 5:30. I'll let you know. I can't believe a 3 1/2 hour brisket. Hope it's good. Got a pan of salt on now for future rubs.
Good luck Ron... Hopefully you get the results you want.

PS - Never heard of anyone smoking salts before. Interesting. How long do you do this ?
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 11-11-2007, 06:02 PM   #10
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Downloads: 0
Uploads: 0
Default

Vinny, I smoke salt to add to my homemade rubs. I usually smoke it for about 2 hours. The brisket came out pretty good. Not my best, but not a bad first attempt at this method. It wasn't dry, but could have been a little more moist and probably could have cooked another 3-4*. Here's the final result. Sorry about the pic. quality.
Attached Images
File Type: jpg IMG_0875.jpg (56.7 KB, 237 views)
__________________
Ron

Pigheaded BBQ Team
www.pigheadedbbq.com
KCBS CBJ

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
2 - 22" kettles
6x12 Haulmark Trailer
Pig Headed is offline   Reply With Quote


Unread 11-11-2007, 06:06 PM   #11
Pig Headed
Babbling Farker
 
Pig Headed's Avatar
 
Join Date: 06-15-06
Location: Middletown, DE
Downloads: 0
Uploads: 0
Default

Here's a better picture.
Attached Images
File Type: jpg IMG_0876.jpg (86.3 KB, 238 views)
__________________
Ron

Pigheaded BBQ Team
www.pigheadedbbq.com
KCBS CBJ

Stumps Stretch (Raquel) Eagles Green.
1 -22" Weber WSM, 1 - 18"Weber WSM's
2 - 22" kettles
6x12 Haulmark Trailer
Pig Headed is offline   Reply With Quote


Unread 11-11-2007, 06:12 PM   #12
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Looks good, Ron!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

**** In the Greater Chicago Area? Join us for the Annual Northern Illinois Brethren Mid Winter Gathering - Jan. 24th, 2015

The Naked Fatty!

Equipment list temporarily removed
Ron_L is online now   Reply With Quote


Unread 11-11-2007, 06:19 PM   #13
The_Kapn
Moderator Emeritus

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

That is some fine looking brisket!

Congrats and Thanks.

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 offline   Reply With Quote


Unread 11-11-2007, 06:57 PM   #14
Cabntmkr1
is Blowin Smoke!
 
Join Date: 08-19-07
Location: Wichita, Ks.
Downloads: 0
Uploads: 0
Default

Man-o-man, look at that delicious brisket!
Nice ring, too
__________________
[FONT=Arial]New Braunfels Black Diamond[/FONT]
[FONT=Arial]Backwoods Patio Smoker[/FONT]
[FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT]
[FONT=Arial]ServSafe Certified[/FONT]
[FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]
Cabntmkr1 is offline   Reply With Quote


Unread 11-11-2007, 07:48 PM   #15
watg?
is One Chatty Farker
 
watg?'s Avatar
 
Join Date: 09-04-07
Location: Street, MD
Downloads: 0
Uploads: 0
Default

Looks great from here Ron!

Can you notice the smoke in the salt?
__________________
george
who are those guys? BBQ Team www.watgbbq.com

Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com

"Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice
watg? is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
High Heat Temp Smoothsmoke Q-talk 27 09-24-2011 10:18 PM
Why not high temp highestgrade Q-talk 25 06-30-2011 08:34 AM
High Heat Brisket Temp gsmith140 Q-talk 18 07-03-2010 03:12 PM
Reverse Sear NY, High Temp Brisket, and BB's gtsum Q-talk 13 12-13-2009 10:31 AM
first high temp brisket with pics Ceedubya Q-talk 30 07-12-2008 12:44 AM

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 11:25 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.