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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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Old 05-27-2010, 01:49 PM   #16
landarc
somebody shut me the fark up.

 
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You are fine, there are guys who cook their briskets at 300F and up, even at 350F at times. It will be done faster and once it hits stall, it will come out fast and rise fast. You will need to pay attention at 180 or so to the stall and when it comes out.

BTW, 160F does not mean you are 3/4 of the way to done time wise, you are gonna hit the stall and it could be an hour in stall before it climbs appreciably. It should hit 165F for a while, even an hour or so, then it will climb to 190 or so, that is when it is getting within an hour of being done. But, it could be less or more on a gasser if it isn't holding temps below 300F
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Old 05-27-2010, 02:23 PM   #17
barbefunkoramaque
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well frankly, as person who cooks his brisket anywhere from 270 to 325 and whips the ass of every low and slower resturant around him I don't see the problem. In fact, in my experience, the gasser (as far as cooking the meat) oftentimes gets flareups from ignition with the grease in an oxygen rich environment that the UDS does not have.

The problems with gas, esp a grill is going to be taste.
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