Brisket Help - Page 2

landarc · 05-27-2010, 12:49 PM

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

barbefunkoramaque · 05-27-2010, 01:23 PM

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.

05-27-2010, 12:49 PM	#16
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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 __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

05-27-2010, 01:23 PM	#17
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	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. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread	barbefunkoramaque	Q-talk	46	03-01-2013 12:05 PM
Pitmaster T's Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread	Pitmaster T	Q-talk	32	09-16-2011 05:44 PM
Overnight Brisket last night-done this morning? Dinner tonight...what to do with the farking brisket till then	Butt_Pirate	Q-talk	10	07-03-2011 10:55 AM
Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do	fireman_pete	Q-talk	45	08-30-2010 10:39 AM
UDS Brisket PRON (my 1st brisket...done)	KSims1868	Q-talk	16	05-10-2010 08:43 AM