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Unread 09-10-2009, 10:09 PM   #1
wingnut
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Question Brisket help?

I was wondering if you could help me here. I have two 15lbs packer briskets I need to smoke on my UDS and have ready tomorrow at 2pm.

By "ready" I mean ready to put in a cooler to take them 30 miles up the highway to a work party. I can do the slicing at the party.

What time do I need to start tonight to hit that 2pm target?

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Unread 09-10-2009, 10:13 PM   #2
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NOW if you are doing low and slow around 225-250 !!!!!!!!!!!!!!!!! Seriously, get with it brother. They can be in the cooler with newspaper for several hours so if they are done early that is just fine.
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Unread 09-10-2009, 10:14 PM   #3
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What temperature do you plan to cook them at? Need to know this before we can speculate.
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Unread 09-10-2009, 10:18 PM   #4
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Quote:
Originally Posted by Meat Burner View Post
NOW if you are doing low and slow around 225-250 !!!!!!!!!!!!!!!!! Seriously, get with it brother. They can be in the cooler with newspaper for several hours so if they are done early that is just fine.
I agree with Meat burner. AT THE LEAST, figure at least an hour per pound. But this all depends on what temp you plan on cooking it at. If you're going the hot and fast method, then disregard my timing. Never done hot and fast intentionally, so I can't really give you an idea.
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Unread 09-10-2009, 10:29 PM   #5
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OK, I better hustle.

Planning on 235-245 or wherever she holds.

I'm one timezone behind you guys, but yeah, quick math on 1hr per pound says start at 11:00pm tonight, and it's 8:30 pm my time now, but yeah I better hustle I guess in case temps fall or they stall out or it takes more time or Murphy shows up.

Thanks guys, gotta go build a fire and rub the cow...
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Unread 09-10-2009, 10:31 PM   #6
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Get them on as soon as you possibly can. If they are done early you can hold them in a dry cooler wrapped in old towels or clean newspaper. The rest actually does them some good by letting the juices redistribute.
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Unread 09-10-2009, 10:37 PM   #7
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Quote:
Originally Posted by wingnut View Post
OK, I better hustle.

Planning on 235-245 or wherever she holds.

I'm one timezone behind you guys, but yeah, quick math on 1hr per pound says start at 11:00pm tonight, and it's 8:30 pm my time now, but yeah I better hustle I guess in case temps fall or they stall out or it takes more time or Murphy shows up.

Thanks guys, gotta go build a fire and rub the cow...
Like I said, at the VERY, very, least, figure an hour per pound. That's my personal rule. Better to have it done a little early and foil and rest it in a cooler than not to have it done on time. Keep checking in here as others with more experience than I will chime in I'm sure.
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Unread 09-10-2009, 10:47 PM   #8
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Quote:
Originally Posted by 4TheLoveofBrisket View Post
Like I said, at the VERY, very, least, figure an hour per pound.
OK, gotcha.

Quote:
Originally Posted by 4TheLoveofBrisket View Post
Keep checking in here as others with more experience than I will chime in I'm sure.
Alright. Will do. Thanks brethren.
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Unread 09-10-2009, 11:11 PM   #9
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wingnut, got em on yet?
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www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 09-10-2009, 11:17 PM   #10
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Quote:
Originally Posted by wingnut View Post
OK, gotcha.



Alright. Will do. Thanks brethren.
For the adivce, the going rate around here is to see pics of your cook BTW.. Good luck. Hope it turns out deliciously well for you and the coworkers!!! If you need help, post your question(s) on here throughout the cook, even late tonight. Oh, and introduce yourself in Cattle Call if you haven't already.
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Unread 09-10-2009, 11:19 PM   #11
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Yes, and drum is at 252 - a little high - but I'll take it.
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Unread 09-10-2009, 11:22 PM   #12
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Don't forget the pictures...
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Unread 09-10-2009, 11:26 PM   #13
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wingnut, where are you measuring the temp?
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NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
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Unread 09-10-2009, 11:47 PM   #14
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Quote:
Originally Posted by Meat Burner View Post
wingnut, where are you measuring the temp?

I have a 2-probe Maverick, so the smoker temp probe is attached to the lower grate, and the meat probe is currently in the upper brisket.
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Unread 09-10-2009, 11:55 PM   #15
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OK, play-by-play images not too exciting right now ;-)

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