Favored Brisket Temp range - Page 3

barbefunkoramaque · 12-29-2010, 09:45 PM

Quote:

Originally Posted by Boshizzle

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

Hub · 12-30-2010, 06:46 AM

275 all the way works and I don't mess with success

Neil · 12-30-2010, 07:13 AM

Quote:

Originally Posted by barbefunkoramaque

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!

gtr · 12-30-2010, 09:04 AM

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.

jetfxr27 · 12-30-2010, 03:00 PM

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.

Pitmaster T · 11-02-2012, 05:48 AM

I hereby Bump this poll since we are discussing it anyway.

NickTheGreat · 11-02-2012, 08:30 AM

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:

Swamp Donkeyz BBQ · 11-02-2012, 08:57 AM

300-325

Sent from my iPhone using Tapatalk

ccarter · 11-02-2012, 11:03 AM

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.

Pyle's BBQ · 11-02-2012, 11:35 AM

Quote:

Originally Posted by ccarter

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.

centexsmoker · 11-02-2012, 12:27 PM

300 on the LBGE

Pitmaster T · 11-02-2012, 08:30 PM

Quote:

Originally Posted by ccarter

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.

42BBQ · 11-02-2012, 08:32 PM

300 on my stickburner, 275 on my UDS for whole cook

Pitmaster T · 11-02-2012, 10:14 PM

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.

BigBellyBBQ · 11-03-2012, 05:50 AM

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...

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

12-30-2010, 06:46 AM	#32
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	275 all the way works and I don't mess with success __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

12-30-2010, 09:04 AM	#34
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-30-2010, 03:00 PM	#35
jetfxr27 is one Smokin' Farker Join Date: 09-30-09 Location: Memphis Downloads: 0 Uploads: 0	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. __________________ UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger

11-02-2012, 05:48 AM	#36
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	I hereby Bump this poll since we are discussing it anyway. __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

11-02-2012, 08:30 AM	#37
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	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: __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

11-02-2012, 08:57 AM	#38
Swamp Donkeyz BBQ Take a breath! Join Date: 07-25-12 Location: Huntsville, Tx Downloads: 0 Uploads: 0	300-325 Sent from my iPhone using Tapatalk

11-02-2012, 11:03 AM	#39
ccarter Full Fledged Farker Join Date: 07-05-12 Location: Acworth, GA Downloads: 0 Uploads: 0	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. __________________ 18.5" WSM, Large BGE, Backwoods Party Blue BBQGuru DigiQ DX2

11-02-2012, 12:27 PM	#41
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Downloads: 0 Uploads: 0	300 on the LBGE

11-02-2012, 08:32 PM	#43
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	300 on my stickburner, 275 on my UDS for whole cook __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

11-02-2012, 10:14 PM	#44
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	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. __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

11-03-2012, 05:50 AM	#45
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	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... __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

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