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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. |
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08-21-2010, 11:26 AM | #1 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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Brisket cooking help!
After last weeks success smoking ribs on my USD I wanted to do brisket today. I read the brisket tutorial here and got started cooking a 12 pound brisket at 8:00 am with the temp holding at 225º. I planned on finishing around 7:00 pm.
My wife just told me that she invited a friend over and could I be done at 5:00 pm. My question is what temp should I cook at to achieve a done and tasty brisket with that deadline? |
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08-21-2010, 11:37 AM | #2 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Hmmm.... kind of new to the brisket stuff, but I think the veterans will tell you that you will risk toughening it up if you try to hurry it along. First barbecue lesson for your wife should be: "It is done when it is done." No disrespect to her, but try to let her know that as much as BBQ is also becoming a science.. it is still an art... and art should not be rushed.
Now I know the above comment helps absolute zero, but I myself am building the courage to one day say this to my GF. One of the guys here in his signature has a quote form his wife. It is as follows: "Is any of that meat going to be done for TONIGHT's dinner!?!" So know you are not alone in your situation. Now I will hush up.. and hope a veteran can steer ya where ya need to go!
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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08-21-2010, 11:43 AM | #3 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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bring your temp up to about 350 (I like to start the fire low, put the (room temp) brisket on, and give it a little time, maybe 30-40 mins, at 250, then crank up your heat to about 350.
In about 2 hours, check your internal, when it hits around 160, foil the whole thing completely, and put it back on, maintaining around 350. Check it in another 2 hours, and every 15-20 minutes after until your probe slides in like it's butter. Never had a brisket take more than 4-5 hours cooking this way. Is it old fashioned low and slow? nope, but it comes out REALLY well most times!
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: Last edited by Stoke&Smoke; 08-21-2010 at 03:50 PM.. |
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08-21-2010, 11:51 AM | #4 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Open your vents and raise the temp to around 250 if cooking direct. I've cooked briskets like this in my uds and have them done well under 10 hours. Folks here say it's not needed, but I prefer to flip a couple of times if cooking direct. If using a diffuser above the coals, no reason to flip, and you can raise the temp to 275 if you want to. If done early, you can rest the brisket as long as needed in a cooler.
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08-21-2010, 11:54 AM | #5 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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Thanks guys! I wanted to do my first brisket low and slow but my wife must be obeyed.
I'll let you all know how it comes out. |
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08-21-2010, 12:11 PM | #6 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Just remember that a uds can get LOWnSLOW briskets done well under 10 hours, cooking direct. Check out the BDS website. I made mine similiar to Rocky's design, but with a kettle lid. I was skeptical about his times being so lower than cooking indirect, but followed his method, including the flipping a couple times, and found his times to be the same as my own.
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08-21-2010, 12:26 PM | #7 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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This was done exactly as I described. I don't have a UDS, mine was done on a WSM
__________________
2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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08-21-2010, 12:56 PM | #8 |
is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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@Stoke&Smoke
Wow.. that is a thing of beauty. @BlueHowler Hope this comes out good for ya. See, I knew a veteran would come along and steer ya right. Though I need to make sure my GF does not see this thread, especially about the "obeying" part!
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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08-21-2010, 01:25 PM | #9 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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yup, do what stoke and smoke said, but, i'd start probing for butta after only @ 1.5 hours not 2.
as an aside, traditional brisket being cooked lownslow is somewhat of a myth. at least in texas anyway. its cooked as high as 600* by some folks. |
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08-21-2010, 01:51 PM | #10 |
is one Smokin' Farker
Join Date: 07-28-10
Location: Centennial, Colorado
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This is what it looks like now and the meat probe says the temp is 165º it will be done soon. |
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08-21-2010, 02:14 PM | #11 |
Is lookin for wood to cook with.
Join Date: 08-16-10
Location: Temecula, CA
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Smoke & stoke... Jiminy flippin Christmas... that's gorgeous!
That looks like the first one I did on the WSM!!! Been trying to duplicate it ever since!
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22.5" WSM with a DigiQ DX, NexGrill gas grill w/3 burners + side, sear and rotisserie. |
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08-21-2010, 02:35 PM | #12 |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
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260??? You did mean to type 160 right?
__________________
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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08-21-2010, 02:39 PM | #13 |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
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Quick off topic? That comp box is flippin' gorgeous. That is bib lettuce right? Makes me want to forget about parsley. Do you remember what appearance scores you got?
__________________
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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08-21-2010, 03:46 PM | #14 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Good catch! Yes, foil at 160-165....260 would be WAY past done!!! And it's fixed now
__________________
2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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08-21-2010, 03:49 PM | #15 | |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Quote:
And thanks for the compliments!!!
__________________
2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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