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Unread 09-10-2009, 12:47 PM   #1
Smokin Turkey
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Default 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.



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Unread 09-10-2009, 12:50 PM   #2
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Looks like a good start to me. Keep us posted.
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Unread 09-10-2009, 12:52 PM   #3
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Looks good so far. What temp is the Plat-former running?
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Unread 09-10-2009, 12:58 PM   #4
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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!
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Unread 09-10-2009, 12:58 PM   #5
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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!
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Unread 09-10-2009, 01:10 PM   #6
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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.
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Unread 09-10-2009, 01:17 PM   #7
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Good Luck with the brisket....let me know if you need any help throwing that brisket, I'm a pro at that....
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Unread 09-10-2009, 01:20 PM   #8
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Quote:
Originally Posted by jrb03 View Post
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
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Unread 09-10-2009, 01:21 PM   #9
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Julie had told me 6 hours on a 9.6 lb briskie is a fair deal in the kettle.. Julie??
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Unread 09-10-2009, 01:33 PM   #10
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How does a fast high cook brisket not turn out tough?
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Unread 09-10-2009, 01:38 PM   #11
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High heat doesn't work for me and the uds, but that is direct heat. Indirect may be different
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Unread 09-10-2009, 01:57 PM   #12
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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.
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Unread 09-10-2009, 02:23 PM   #13
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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...
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Unread 09-10-2009, 02:45 PM   #14
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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!
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Unread 09-10-2009, 02:49 PM   #15
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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....
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