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 09-12-2009, 01:06 AM   #1
kwantz
Got Wood.
 
Join Date: 08-01-09
Location: Sarnia Ontario
Downloads: 0
Uploads: 0
Default ETA on 10 pound brisket

whats the estimate time of finish on a 10 pound brisket, i know each one is different, just need a rough estimate
kwantz is offline   Reply With Quote


Unread 09-12-2009, 01:16 AM   #2
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

At what temp are you cooking?
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Unread 09-12-2009, 02:15 AM   #3
snoqualmiesmoker
is one Smokin' Farker
 
Join Date: 06-01-04
Location: Snoqualmie, wa
Downloads: 0
Uploads: 0
Default

choice or select? Whole or flat?

8-10 hours?
__________________
Large Big Green Egg
Weber Kettle Blue 22
Weber Smokey Joe
Weber Gold Genesis (Sadly, this did not come with a long keyboard solo)
1 ~ 3-year old Princess
1 ~ 1-year old Caveman
1 Chihuahua
Wife
[url]http://jimmysbigegg.blogspot.com/[/url]
snoqualmiesmoker is offline   Reply With Quote


Unread 09-12-2009, 03:44 AM   #4
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Downloads: 0
Uploads: 0
Default

When the Thermopen goes into the meat like butter?
__________________
Michael
KCBS/PNWBA Member, Cook, CBJ & Photographer
Custom Engraved Wine Barrel Lids
NorthwestBBQ is offline   Reply With Quote


Unread 09-12-2009, 07:17 AM   #5
4TheLoveofBrisket
On the road to being a farker
 
4TheLoveofBrisket's Avatar
 
Join Date: 06-11-09
Location: Romulus, Michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NorthwestBBQ View Post
When the Thermopen goes into the meat like butter?
I agree with everything said above. 8-10 hrs probably, depending on your temperature. But it's done when it's done, and the true test is the temp probe going into the meat like butter.
4TheLoveofBrisket is offline   Reply With Quote


Unread 09-12-2009, 08:23 AM   #6
kwantz
Got Wood.
 
Join Date: 08-01-09
Location: Sarnia Ontario
Downloads: 0
Uploads: 0
Default

220 is the cooking temp
kwantz is offline   Reply With Quote


Unread 09-12-2009, 08:30 AM   #7
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

If it is a full brisket I would say more like 12 hours at that temp. That is when I would check to see if it is getting done. It will be the butter test when done.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Unread 09-12-2009, 11:40 AM   #8
kwantz
Got Wood.
 
Join Date: 08-01-09
Location: Sarnia Ontario
Downloads: 0
Uploads: 0
Default

ok im going on 13 hours with this fat untrimmed 10 pound brisket, the flat is still pretty tough ive been doing the "poke" test with my weber performer thermometer, i know i am a amature but its what I have been using to test my meat temps. ive been cooking it at 220-250 (its sorta windy here today) does it usually take 13 hours for a 10 untrimmed piece? is it because I left the fat cap on why its taking longer?
kwantz is offline   Reply With Quote


Unread 09-12-2009, 11:46 AM   #9
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by kwantz View Post
ok im going on 13 hours with this fat untrimmed 10 pound brisket, the flat is still pretty tough ive been doing the "poke" test with my weber performer thermometer, i know i am a amature but its what I have been using to test my meat temps. ive been cooking it at 220-250 (its sorta windy here today) does it usually take 13 hours for a 10 untrimmed piece? is it because I left the fat cap on why its taking longer?
What temp is the Brisket at now?
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Unread 09-12-2009, 11:54 AM   #10
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Quote:
Originally Posted by kwantz View Post
220 is the cooking temp
16 to 20 hours probably, but could vary depending on the brisket.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Unread 09-12-2009, 12:22 PM   #11
kwantz
Got Wood.
 
Join Date: 08-01-09
Location: Sarnia Ontario
Downloads: 0
Uploads: 0
Default

brisket in some places is 187-190, in thicker places it was 180... ill check again in a half hour
kwantz is offline   Reply With Quote


Unread 09-12-2009, 02:45 PM   #12
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

LOL Slappin Knee! LMAO

4 to 6 hours at 300 -350

But only if ya want it like buttah.

<---- now showing serious face
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Unread 09-12-2009, 02:51 PM   #13
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by kwantz View Post
ok im going on 13 hours with this fat untrimmed 10 pound brisket, the flat is still pretty tough ive been doing the "poke" test with my weber performer thermometer, i know i am a amature but its what I have been using to test my meat temps. ive been cooking it at 220-250 (its sorta windy here today) does it usually take 13 hours for a 10 untrimmed piece? is it because I left the fat cap on why its taking longer?

if your smoking at that temp... and in that type of smoker, unbeknowst to you, its taking a longer time because it is spending part of its time under 213 degrees, which means....nothing is happening. The times when the temp does surround the meat at about 225 or so.... something is happening.

I wish I could make Dickinson BBQ company understand this with a $20000 pair of Oylers before they close up from selling crappy, dried out, stretchy, tough unrendered brisket thats only etible after being chopped and boiled in sauce for a day but alas its too late I bet. He sets his machine at 215 and even after 20 hours its crap because that ole rotesserie puts those briskets in that dead zone for 2/3rds of its rotation.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
16 Pound Brisket and a New Toy - PR0N Boshizzle Q-talk 12 04-04-2011 07:32 PM
Help! How long will a 3 pound brisket point take to smoke? umyaya Q-talk 1 11-20-2009 08:48 PM
8 pound Brisket HungryHolstrom Q-talk 5 04-11-2009 08:24 AM
Brisket $1.00 Pound - Houston/Galveston barbefunkoramaque Q-talk 8 04-03-2009 10:38 AM
18 pound brisket LMAJ Q-talk 24 02-09-2008 08:26 PM

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 07:48 AM.


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.
no new posts