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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.


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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Unread 12-29-2010, 09:45 PM   #31
barbefunkoramaque
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Quote:
Originally Posted by Boshizzle View Post
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.
I am willing to bet my UDS at high temp will be stellar.... maybe I can crank to 350... I have uped the inlets to one inch, four of them
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Unread 12-30-2010, 06:46 AM   #32
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275 all the way works and I don't mess with success
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Unread 12-30-2010, 07:13 AM   #33
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Quote:
Originally Posted by barbefunkoramaque View Post
tender and drenching like a hot 3rd cousin in the back seat of my Corvair after we both ate a spiked Cantelope at my family reunion.
The time I saved switching to hot & fast just got wasted on the time I'll be spending cleaning up my keyboard and monitor!!

Ramp up from 250 to 325 now!
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Unread 12-30-2010, 09:04 AM   #34
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Anybody have thoughts on ramping temps up or down during a cook?

Wondering if varying temps to hit a target time for a brisket to be ready would be a valid strategy - normally it'd probably be ramping up, cause if you get done early you can just hold it in the cooler. I would imagine the comp folks would have some insights into this.
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Unread 12-30-2010, 03:00 PM   #35
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My first 3 briskets I followed Donny's video (http://www.youtube.com/watch?v=xQCeXzhWz3U) to a T. Pan temp foil etc.
My last two I didnt have time to babysit due to family in town and what not.

Parked the UDS at 300* trimmed rubbed and threw on the Brisket. 10 hours later pulled off the following.
No panning, no wrapping, No flipping.

Anyone who knows the walmart turkey frying thermos, know that 300* is straight up and you can see it on the third picture. Note, its the second thermo. The top walmart thermo is my probe to test for doneness.












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Unread 11-02-2012, 05:48 AM   #36
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I hereby Bump this poll since we are discussing it anyway.
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Unread 11-02-2012, 08:30 AM   #37
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When I learned to smoek, I'd target 225 to 250. But my last brisket the temps were more 275 to 300 at times. Still tasted about the same. :shrug:
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Unread 11-02-2012, 08:57 AM   #38
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300-325


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Unread 11-02-2012, 11:03 AM   #39
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Anybody think it's curious that 3 of the 4 ranges are 15-20 degrees wide, and the one that the vast majority fall into is 75 degrees wide?

Skewed poll.
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Unread 11-02-2012, 11:35 AM   #40
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Quote:
Originally Posted by ccarter View Post
Anybody think it's curious that 3 of the 4 ranges are 15-20 degrees wide, and the one that the vast majority fall into is 75 degrees wide?

Skewed poll.
I didn't think we were to talk politics in threads. ;)


Sorry, I read poll and that is all I can think of, the mind control commercials are working.
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Unread 11-02-2012, 12:27 PM   #41
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300 on the LBGE
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Unread 11-02-2012, 08:30 PM   #42
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Quote:
Originally Posted by ccarter View Post
Anybody think it's curious that 3 of the 4 ranges are 15-20 degrees wide, and the one that the vast majority fall into is 75 degrees wide?

Skewed poll.
Much more fair mod this way.


There is a reason its that way. It has little to do with skewing the results and its due to the accepted realms of norm that have been discussed for years or that have been published.

Last edited by Pitmaster T; 11-02-2012 at 08:53 PM..
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Unread 11-02-2012, 08:32 PM   #43
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300 on my stickburner, 275 on my UDS for whole cook
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Unread 11-02-2012, 10:14 PM   #44
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42BBQ - I finally found a use for the UDS the other day. I had 4 butts frozen that were smoked and and 4 more raw. I had a quick call to make a crap load of pork tacos. I mean like the day before. Luckily I had the presmoked.

I chopped fist size chunks and boiled the four raw butts in a strong spice stock with onions and peppers too, quick thawed the other for smoked ones. combined them for maybe a two hour simmer and then plopped them my huge flat grill when I was outside for show and to get another carmelization on them.

They were so good I could see me makin money on the street every day selling these and only needing to smoke a few (which could low smoke while I am gone) every other day in a UDS.
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Unread 11-03-2012, 05:50 AM   #45
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depends on what flavor profile I am looking for, what I have seen on my cookers is the flavor is better 275/325 however the texture of the meat for slicing is different than when I cook at 225 /250...
also, depends on the cut, I assume your are talking packer here and if going higher I leave fat cap heavier or if cooking at or under 265..then I trim most of it off..also the skrinkage rate is higher with the faster cooks....something like jumping in a real cold swimming pool....lots of skrinkage...
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