My 1st Brisket. Fingers crossed!

Smokin Turkey · 09-10-2009, 12:47 PM

Today I am doing my first brisket ever. I started up the new Plat-former in smoking setup with bricks, and the hinged rack it came with. I will soon make a custom for it but that'll be another thread. I then laid in the bottom the alum drip pan with 1" water, and a few chunks of aged cherry on the top of the coals. The coals are lit using an adapted minion method.

I rubbed the hunk of meat down heavy with bovine and threw it fat cap up. Argue if you must.. lol

It went on at 12:20ish and hope to pull it around 6 tonight.

ChiTown_Porker · 09-10-2009, 12:50 PM

Looks like a good start to me. Keep us posted.

Ron_L · 09-10-2009, 12:52 PM

Looks good so far. What temp is the Plat-former running?

SirPorkaLot · 09-10-2009, 12:58 PM

I can never get a brisket tender in anywhere near 6 hours (more like 8-10 for me @ 210-220). That doesn't mean it won't work for you, depends on the temps of course.
Good luck!

Smokin Turkey · 09-10-2009, 12:58 PM

We shall see! It's running 220ish.. trying to bump it to the 240's..

It will either be my best meal ever... Or the furthest thrown meal ever!

jrb03 · 09-10-2009, 01:10 PM

You better bump those temps up to 300+ if you want that packer ready by 6. Nothing wrong with a high heat brisket, but at those low temps it will not be edible at 6 tonight.

JimDandysNYDan · 09-10-2009, 01:17 PM

Good Luck with the brisket....let me know if you need any help throwing that brisket, I'm a pro at that....

Ron_L · 09-10-2009, 01:20 PM

Quote:

Originally Posted by jrb03

You better bump those temps up to 300+ if you want that packer ready by 6. Nothing wrong with a high heat brisket, but at those low temps it will not be edible at 6 tonight.

That's what i was thinking, too

Smokin Turkey · 09-10-2009, 01:21 PM

Julie had told me 6 hours on a 9.6 lb briskie is a fair deal in the kettle.. Julie??

Smokin Turkey · 09-10-2009, 01:33 PM

How does a fast high cook brisket not turn out tough?

Captain Dave · 09-10-2009, 01:38 PM

High heat doesn't work for me and the uds, but that is direct heat. Indirect may be different

jrb03 · 09-10-2009, 01:57 PM

I have done briskets at 300 in the backwoods smoker and could hardly tell a difference from one cooked at 225 except it finished much quicker. I have not cooked a brisket in the kettle before but do not see any reason it would turn out tough being cooked indirect. I cook ribs at 325 indirect in the kettle all the time, come out great and quick.

A 10 lb brisket at 225' takes 10-12 hours in my experience, no matter what cooker you are using. I dont foil though, so if you foil after a few hours that could get it done quicker, but i dont think in 6 hours.

chambersuac · 09-10-2009, 02:23 PM

I don't think there's anyway you can get 'er done in 6 hours at that heat. I doubt it'll even make it to the stall by then. Bump up the temp to 300-325, if you haven't already. Or plan on eating later - but PLEASE don't pull it at 6 if the probe doesn't go in like butta...

Smokey Al Gold · 09-10-2009, 02:45 PM

I'd up the temp to 325-350 if you want it done by 6. Foil it at 160 degrees then keep cooking it till about 190ish or the probe goes in like "buttah" Don't worry high heat briskets are great! Let us know how it goes!

Lake Dogs · 09-10-2009, 02:49 PM

Smokin', for us, using offset cooker, a 10-12lb brisket, at 250 degrees (at the cooking
surface), takes 10 hours give or take 30 minutes....

09-10-2009, 12:47 PM	#1
Smokin Turkey is One Chatty Farker Join Date: 07-28-08 Location: Huntingdon, PA Downloads: 0 Uploads: 0	My 1st Brisket. Fingers crossed! Today I am doing my first brisket ever. I started up the new Plat-former in smoking setup with bricks, and the hinged rack it came with. I will soon make a custom for it but that'll be another thread. I then laid in the bottom the alum drip pan with 1" water, and a few chunks of aged cherry on the top of the coals. The coals are lit using an adapted minion method. I rubbed the hunk of meat down heavy with bovine and threw it fat cap up. Argue if you must.. lol It went on at 12:20ish and hope to pull it around 6 tonight. __________________ www.HuntingdonCountyCustoms.com

09-10-2009, 12:50 PM	#2
ChiTown_Porker On the road to being a farker Join Date: 06-25-07 Location: Chicago, IL Downloads: 0 Uploads: 0	Looks like a good start to me. Keep us posted. __________________ Mike \| WSM

09-10-2009, 12:52 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Looks good so far. What temp is the Plat-former running? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

09-10-2009, 12:58 PM	#5
Smokin Turkey is One Chatty Farker Join Date: 07-28-08 Location: Huntingdon, PA Downloads: 0 Uploads: 0	We shall see! It's running 220ish.. trying to bump it to the 240's.. It will either be my best meal ever... Or the furthest thrown meal ever! __________________ www.HuntingdonCountyCustoms.com

09-10-2009, 01:10 PM	#6
jrb03 Full Fledged Farker Join Date: 09-08-05 Location: TX Downloads: 0 Uploads: 0	You better bump those temps up to 300+ if you want that packer ready by 6. Nothing wrong with a high heat brisket, but at those low temps it will not be edible at 6 tonight. __________________ Pitmaker Vault Pitmaker Grill-Meister Backwoods Party Backwoods Chubby Weber Performer WSM Weber Smokey Joe Gold Good Riddence Peppercookers Trailer Offset Chargriller Tailgate Grill

09-10-2009, 12:58 PM	#4
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	I can never get a brisket tender in anywhere near 6 hours (more like 8-10 for me @ 210-220). That doesn't mean it won't work for you, depends on the temps of course. Good luck!

09-10-2009, 01:17 PM	#7
JimDandysNYDan is one Smokin' Farker Join Date: 10-08-08 Location: Brewster, NY Downloads: 0 Uploads: 0	Good Luck with the brisket....let me know if you need any help throwing that brisket, I'm a pro at that....

09-10-2009, 01:21 PM	#9
Smokin Turkey is One Chatty Farker Join Date: 07-28-08 Location: Huntingdon, PA Downloads: 0 Uploads: 0	Julie had told me 6 hours on a 9.6 lb briskie is a fair deal in the kettle.. Julie?? __________________ www.HuntingdonCountyCustoms.com

09-10-2009, 01:33 PM	#10
Smokin Turkey is One Chatty Farker Join Date: 07-28-08 Location: Huntingdon, PA Downloads: 0 Uploads: 0	How does a fast high cook brisket not turn out tough? __________________ www.HuntingdonCountyCustoms.com

09-10-2009, 01:38 PM	#11
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Beechgrove, Tn. 37018 Downloads: 0 Uploads: 0	High heat doesn't work for me and the uds, but that is direct heat. Indirect may be different __________________ Thanks for noticing

09-10-2009, 01:57 PM	#12
jrb03 Full Fledged Farker Join Date: 09-08-05 Location: TX Downloads: 0 Uploads: 0	I have done briskets at 300 in the backwoods smoker and could hardly tell a difference from one cooked at 225 except it finished much quicker. I have not cooked a brisket in the kettle before but do not see any reason it would turn out tough being cooked indirect. I cook ribs at 325 indirect in the kettle all the time, come out great and quick. A 10 lb brisket at 225' takes 10-12 hours in my experience, no matter what cooker you are using. I dont foil though, so if you foil after a few hours that could get it done quicker, but i dont think in 6 hours. __________________ Pitmaker Vault Pitmaker Grill-Meister Backwoods Party Backwoods Chubby Weber Performer WSM Weber Smokey Joe Gold Good Riddence Peppercookers Trailer Offset Chargriller Tailgate Grill

09-10-2009, 02:23 PM	#13
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	I don't think there's anyway you can get 'er done in 6 hours at that heat. I doubt it'll even make it to the stall by then. Bump up the temp to 300-325, if you haven't already. Or plan on eating later - but PLEASE don't pull it at 6 if the probe doesn't go in like butta... __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

09-10-2009, 02:45 PM	#14
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX Downloads: 0 Uploads: 0	I'd up the temp to 325-350 if you want it done by 6. Foil it at 160 degrees then keep cooking it till about 190ish or the probe goes in like "buttah" Don't worry high heat briskets are great! Let us know how it goes! __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

09-10-2009, 02:49 PM	#15
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Smokin', for us, using offset cooker, a 10-12lb brisket, at 250 degrees (at the cooking surface), takes 10 hours give or take 30 minutes.... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

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