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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-23-2010, 12:05 PM | #1 |
Is lookin for wood to cook with.
Join Date: 04-25-10
Location: racine wi
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What temp to cook the Brisket Flat to
cooking a 12 lb Brisket . in the past i have cooked the point or thick end to 195 , but the flat seemed over cook. should i cook the flat to about 195-200? and if i do will the point be cooked enough?
Appreciate any advice |
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05-23-2010, 12:22 PM | #2 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I usually cook my brisket to 200, when I am doing flats or packers. 200 is just a guideline, I also check how a probe slides in - if it's like butter it's done, if there is resistance... not done.
Good luck.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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05-23-2010, 12:29 PM | #3 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Took my last one off at 202 I think. Did it in a pan the whole way. It was great.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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05-23-2010, 12:32 PM | #4 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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This
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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05-23-2010, 12:42 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I never check the point, I check the flat, I look for around 195-200 and do the probe test. The probe test is my main method, not temp. I actually start checking at 165 for the stall and 180 or so in the flat for if it is done.
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05-23-2010, 01:07 PM | #6 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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