MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-27-2010, 10:36 AM   #1
So Cal EGGhead
Found some matches.
 
Join Date: 05-27-10
Location: Upland, CA
Default Help with brisket

I have a 9 pound brisket on my egg right now. I put it on last night at about 11pm, it is now 8:45 am. It about a 9 pounder.

I am searching online right now and am finding many different internal temps that are recommended for removal. What is the best internal temp for brisket. And, if I remove now and friends don't come over until 4pm, how doI keep it until then?

Also, doing 3 racks of baby backs today too. I have never marinated them before cooking, any suggestions?

Thanks for the help!
__________________
Shad Stilkey / Outdoor Kitchen Creations, Inc.
So Cal EGGhead is offline   Reply With Quote




Old 06-27-2010, 10:40 AM   #2
Bevo
Full Fledged Farker
 
Join Date: 08-14-06
Location: Rockwall, TX
Default

Quote:
Originally Posted by So Cal EGGhead View Post
I have a 9 pound brisket on my egg right now. I put it on last night at about 11pm, it is now 8:45 am. It about a 9 pounder.

I am searching online right now and am finding many different internal temps that are recommended for removal. What is the best internal temp for brisket. And, if I remove now and friends don't come over until 4pm, how doI keep it until then?

Also, doing 3 racks of baby backs today too. I have never marinated them before cooking, any suggestions?

Thanks for the help!
190-200 internal...wrap in foil put in a cooler lined with a towel and yos it will still be hot at 4:00
__________________
"Theres a girl in her bare feet asleep on the back seat and that trunk is full of Shiner Bock and Lone Star" REK
Bevo is offline   Reply With Quote


Thanks from:--->
Old 06-27-2010, 10:41 AM   #3
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

take the brisket off when it feels right.. that is.. can be probed with little resistance... that could be 180-200 degrees.

if it's done early, that's a good thing.. wrap it up, stick it in a cooler and let it rest until you need to slice.
__________________
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
MilitantSquatter is offline   Reply With Quote


Old 06-27-2010, 10:49 AM   #4
K-Barbecue
is one Smokin' Farker
 
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
Default

Like they said above. Probing for tenderness in the thickest part of the flat is the most reliable way to test for doneness.
__________________
Stumps Stretch, Rec-Tec Pellet Smoker, Primo Oval XL and a Pit Barrel Cooker
K-Barbecue is offline   Reply With Quote


Old 06-28-2010, 10:50 PM   #5
So Cal EGGhead
Found some matches.
 
Join Date: 05-27-10
Location: Upland, CA
Default Brisket results

Well, when i woke up in the morning I posted here because I was reading some things on another forum and had mixed reviews. There were actually recipes that called for removal at 140 degrees. Since it had smoked all night and was at 175 degrees already, I panicked. That is why I posted here. I knew you guys would have the answers.

Thank you for the responses. The piece of meat I purchased was amazing. It was a much better quality than the failed attempts I had before.

I took the meat off at about 1 pm and made some baby backs while it rested in the cooler lined with a towel. What a great trick! The brisket turned out better than expected and I earned some very respectable comments from die hard grill masters.

Thanks again for the help. I am proud to be a part of this forum.

If I could figure out how to post pictures, I would show you the results. Baby steps!
__________________
Shad Stilkey / Outdoor Kitchen Creations, Inc.
So Cal EGGhead is offline   Reply With Quote


Old 06-28-2010, 10:57 PM   #6
deathamphetamine
is one Smokin' Farker
 
deathamphetamine's Avatar
 
Join Date: 03-29-09
Location: YK, Northwest Territories
Default

Quote:
Originally Posted by militantsquatter View Post
take the brisket off when it feels right.. That is.. Can be probed with little resistance... That could be 180-200 degrees.

If it's done early, that's a good thing.. Wrap it up, stick it in a cooler and let it rest until you need to slice.
bingo!
__________________
I Eat Burgers for Breakfast
deathamphetamine is offline   Reply With Quote


Old 06-29-2010, 03:19 AM   #7
dannypat21
is One Chatty Farker

 
Join Date: 03-01-10
Location: Castaic, CA
Default

Would love to see some pics of that brisket. Did you get it from Corner Butcher Shop?
dannypat21 is offline   Reply With Quote


Old 07-03-2010, 10:38 PM   #8
So Cal EGGhead
Found some matches.
 
Join Date: 05-27-10
Location: Upland, CA
Default

The restaraunt depot actually. A great resource for anyone looking for restaraunt quality meat at wholesale pricing. You must have a business and resale license to join.

It was great to put a name to your posts Danny. Did you try the comp rub yet?
__________________
Shad Stilkey / Outdoor Kitchen Creations, Inc.
So Cal EGGhead is offline   Reply With Quote


Reply

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 51 07-09-2017 09:53 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

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:03 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts