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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. |
View Poll Results: What is your average TARGET cooking temp for Brisket. NOT INTERNAL, the house temp | |||
180-200 Fopr total smoking NOT ring set | 1 | 1.23% | |
225-240 | 23 | 28.40% | |
250 to 325 | 51 | 62.96% | |
330-350 | 5 | 6.17% | |
355 to - anything below 425 BLAZING SPEEDS | 1 | 1.23% | |
Voters: 81. You may not vote on this poll |
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05-31-2010, 08:30 PM | #16 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
What do you do to keep temps high in your spicewine?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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05-31-2010, 09:10 PM | #17 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Option # 3 for the swamprb!
I will kindly defer to the man from Duvall on his choice of target temps! I will be keeping a keener eye on the pit temps on the road, as that is his baby-but on my deck, I hit 'em hard with smoke between 330*-350* dome.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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05-31-2010, 09:37 PM | #18 |
is one Smokin' Farker
Join Date: 10-21-07
Location: Austin, TX
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My Bandera offset has too many air leaks to be able to keep it in the 225 range, so I've always been closer to 275. Trying a bit higher these days.
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05-31-2010, 11:02 PM | #19 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I never cooked at 225.
With my first pit (a Pitts & Spitts) I usually rode around 235-240 as seemed like it gave me a cushion at the time if temps dropped or spiked a bit.. When I had the WSM's, 245-255 was where I used to lock them in at. Then I moved to the Spicewine and carried the 245-255 over with a Guru but cooked the briskets hotter to the top and rear where I believe it was more like 260-270. Haven't done a brisket in the BGE. Now, based on my initial experiences with the Klose as primary brisket cooker, I'll likely be in the 275 range and I can also work closer to firebox for more heat if I choose but I don't forsee pushing 300+ regularly.. I like the 275 range as a happy medium.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 05-31-2010 at 11:22 PM.. |
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06-01-2010, 12:04 AM | #20 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Now just rack two racks of ribs under your spares and you are in business.
I love the Oyler.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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06-01-2010, 12:07 AM | #21 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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You have seen both of my beasts. I came to the same conclusion too Obviously. I once did calzones at 425 and above and I felt like I was a stoker in the titanic keeping the temp up. Lots of chopping wood into smaller wrist size sticks to get it up high. and Always stocking the box.
Quote:
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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06-01-2010, 12:13 AM | #22 |
On the road to being a farker
Join Date: 03-05-10
Location: Portland, MO
Name/Nickname : Terry4
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Until this spring, my previous 8 yrs. worth of brisket was all done in the 225-245 temperature range. But after spending the winter months reading Brethren posts about "hot and fast", I decided to give it a try. Now my fire in the furnace may have left some grey on my face, but I am still "young" enough to be adventureous with my cooking. After turning out some of my best brisket ever with hot and fast, I AM HOOKED. Less time, great taste, and even more compliments; what more do I need. I now cook in the third heat range.
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SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo. [FONT=Impact]Youth and enthusiasm are easily overcome by old age and treachery. :loco:[/FONT] Last edited by Ye Olde Party Palace; 06-01-2010 at 12:15 AM.. Reason: mis-spelled |
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06-01-2010, 03:55 AM | #23 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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I always sit at a 250 minimum, due to the fact my smoker seems to "favor" that amount, I'll let it get to 300, but anything above that starts to freak me out. Not sure why. Maybe it's because of the "tradition" of my youth.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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06-01-2010, 06:21 AM | #24 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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I smoked a 14# choice whole packer on friday for 8 hours in the 275-300 range on the WSM and it turned out perfect. I like the higher heat, thanks Donny. BTW no foil was used except to line the water pan.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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06-01-2010, 08:37 AM | #25 |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
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I feel left out in this poll? I keep my WSM dialed into the 240 to 250 range and if I'm feeling crazy I'll give the 325 to 330 range a whirl. : )
Sorry - couldn't resist. Great idea for a poll Pop! Seriously, we have been in a comfort zone of 250 to 275 for a while but those temps are increasing slowly the more brisket we cook. Did one with a new recipe over the weekend and kept it pegged between 275/285. Have to ditch the water pan on the WSM to go higher. The next brisket poll should be what internal do you pull and wrap and for how long. We need to come up with a catchy term for this middle ground of temps. Low & Slow is nice and relaxing while Hot & Fast is sexy! Medium & Medium just doesn't have that nice ring to it?
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Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
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06-01-2010, 08:43 AM | #26 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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I like 330 - 350 but I have gone higher several times in the 355 - 400 range with great results also. I love HH. I love low and slow cooked briskets also but only when someone else cooks it because I don't have the patience too cook one for a long time.
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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06-01-2010, 08:54 AM | #27 | |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
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Quote:
Hi Neil, Are you using an 18 or 22 WSM? What type of charcoal are you using? Water or sand in the water pan? Stoker? On our 22's, full simmering water pan (which we get great results with and aren't about to ditch for sand or alt), all vents wide open, no stoker, Royal Oak charcoal, we are hard pressed to get above 285 and keep it there - always settles back into the 250 to 275 range which is partly why that has become our comfort zone - this also gives us some vent control depending on wind and ambient. Will run in that zone with full load for a good 5 hours. For hot and fast we just leave the water pan in but empty. No problem getting 350/375 when needed. But big fan of water smokers and the results. Sounds like your maintaining higher temps approaching 300 with a full water pan? Is this correct? If so how? Thanks!
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Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
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06-01-2010, 09:01 AM | #28 | |
is one Smokin' Farker
Join Date: 07-14-08
Location: Yardley, PA
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Quote:
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[FONT=Comic Sans MS][SIZE=3][U]Keith [/U][/SIZE][/FONT] [FONT=Comic Sans MS]Big Drum Smoker,Stainless Steel Gasser, Mini "UDS", Weber Jumbo Joe, [COLOR="DarkOrange"]ORANGE[/COLOR] Kamado Cadet, Weber OTS, Weber "Baby Q", Blackstone Pizza Oven, Blackstone Griddle, Turkey Fryer/"Low Country Boil Maker" [/FONT],[FONT="Comic Sans MS"]Big Easy Oil-Less Turkey Fryer[/FONT], [FONT="Comic Sans MS"]various other nonsense devices[/FONT] [LEFT][COLOR=#000000][FONT=Comic Sans MS]“I make it a rule never to smoke more than one cigar at a time.” Mark Twain [COLOR=red](Obviously doesn't apply to fatties)[/COLOR][/FONT][/COLOR][/LEFT] |
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06-01-2010, 11:23 AM | #29 |
Knows what a fatty is.
Join Date: 06-17-09
Location: Lincoln, NE
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Been a while since I posted here, but i'm still smoking in the background. Brisket, H&F, HH, whatever, 325-350 for me in the UDS. for the last hour I generally ramp up to about 400 by the time it's all said and done. The guys I cook for at my facility don't care so much about the smoke ring as they do the great taste of brisket so cooking them fast works out well and the longest i've had one take is 4 hours and 5 minutes start to finish. That's a lot of gained sleep!!!!
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Kenmore 4 Burner Gasser, 7xUDS up and SMOKING! |
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06-01-2010, 11:49 AM | #30 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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When I mainly used my Chargriller w/SFB, the best I could get was about 225. On a good day, had a little more range up to 275. With the UDS, I have been cooking brisket in the 275 -290 range and love it. The brisket is good and I don't have to spend all day baby sitting the cooker.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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