The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-21-2010, 04:26 PM   #1
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default Personal Record Fast Brisket (so far)

I might set a new personal hot & fast brisket record this afternoon. I put a
14-lb (13 lb trimmed) packer on the USM (Ugly Smokey Mountain -- UDS with
a third rack and water pan) a little over three hours ago and it's rockin' nearly
165* now. I've been averaging about a 315* drum temp.

Me likey!

John
PatioDaddio is offline   Reply With Quote


Unread 08-21-2010, 05:00 PM   #2
campdude
is One Chatty Farker

 
campdude's Avatar
 
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Downloads: 0
Uploads: 0
Default

Wanna see pics when done. Sounds great. I've never done brisket but think it's time to try.
__________________
NB Bandera with baffle, fire grate, and charcoal basket mods
Modded ECB with Rotisserie
ET-732
Superfast splashproof Blue Thermapen
Stok Gasser
Turkey Fryer
Camp Stove and Cast Iron Cookware
Zero Club
Branndair Uisage Beatha Cuallach
campdude is offline   Reply With Quote


Unread 08-21-2010, 05:05 PM   #3
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

175* at 3:55 in.

I'll shoot a pic just before I pull it off. I can't post a plated pic because I'm cooking this
for a friend's party.

John
PatioDaddio is offline   Reply With Quote


Unread 08-21-2010, 05:06 PM   #4
campdude
is One Chatty Farker

 
campdude's Avatar
 
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Downloads: 0
Uploads: 0
Default

Guess I'll have to settle for what I can get!
__________________
NB Bandera with baffle, fire grate, and charcoal basket mods
Modded ECB with Rotisserie
ET-732
Superfast splashproof Blue Thermapen
Stok Gasser
Turkey Fryer
Camp Stove and Cast Iron Cookware
Zero Club
Branndair Uisage Beatha Cuallach
campdude is offline   Reply With Quote


Unread 08-21-2010, 07:56 PM   #5
Jeff S.
Full Fledged Farker

 
Jeff S.'s Avatar
 
Join Date: 04-20-10
Location: Coeur d alene, Idaho
Downloads: 0
Uploads: 0
Default

Did a 14 lb brisket Friday. Trimmed and seperated, then stacked point on the bottom. Smoked at 350 for 1.5 hours, wrapped and cooked till the point hit 190, 1.5 hours later. My personal best time.

She rested for about 3 hours, nice and juicy, great snap, couldnt get a pic as it got snagged up as soon as it hit the plate.

Fed 12 adults 4 kids, not a single spec of the thing left.

Jeff
__________________
Sweet Blue Que

Trailer'd LownSlo 48" x 20" with a Char-Broil Grill
Hinged Dome UDS, Weber Kettle lid UDS
Weber Performer
Red (Super Lightning Fast)Lithium-Ion powered ThermoPen
2 Modded ET-73's 2 stock '73's
IGrill
WSBA, PNWBA, KCBS, KCBS CBJ
It's the I behind the Eye that see's
Jeff S. is offline   Reply With Quote


Unread 08-21-2010, 09:17 PM   #6
che22879
is one Smokin' Farker
 
che22879's Avatar
 
Join Date: 07-09-10
Location: Los Angeles Ca
Downloads: 0
Uploads: 0
Default

pics please!
__________________
Masterbuilt XL Smokehouse, Master Forge Smoker, Trusty old 55 gallon drum charcoal grill.
che22879 is offline   Reply With Quote


Unread 08-21-2010, 11:32 PM   #7
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Well, I pulled the brisket off at 190*, since my friend will be reheating it
tomorrow. It ended up taking right at 5 1/2 hours.

I have to say that it's one of the best I've cooked. Funny how that works
when you're at home and not worrying about judges.

Here is how it looked at about 186*, which was about 45 minutes before I
pulled it off.



And here's how it looked when I parted and packaged it.



John
PatioDaddio is offline   Reply With Quote


Thanks from:--->
Unread 08-21-2010, 11:47 PM   #8
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Nice, bro, congrats! Your friends will be very pleased, I'm sure.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Thanks from:--->
Unread 08-22-2010, 09:37 AM   #9
jonboy
is One Chatty Farker
 
jonboy's Avatar
 
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Downloads: 0
Uploads: 0
Default

John,
Are you glazing that brisket? Or is that the rub you use?
It has a beautiful color to it.
Any hints?
jon
jonboy is offline   Reply With Quote


Unread 08-22-2010, 09:42 AM   #10
BRBBQ
is Blowin Smoke!
 
BRBBQ's Avatar
 
Join Date: 06-05-08
Location: Council Bluffs, Iowa
Downloads: 0
Uploads: 0
Default

Looking good, Are you using Lump?
BRBBQ is offline   Reply With Quote


Unread 08-22-2010, 09:45 AM   #11
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

Nice work John, I might have to try a hot & fast on my next one. Have you ever tried it on a small flat?
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Unread 08-22-2010, 10:00 AM   #12
Chucktown
On the road to being a farker
 
Join Date: 08-24-09
Location: Charles city, Ia
Downloads: 0
Uploads: 0
Default

I agree about the color of the brisket. Looks awesome!!!
Chucktown is offline   Reply With Quote


Unread 08-22-2010, 10:09 AM   #13
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Color is beautiful! I'm sure your pal will be happy.
Are you getting to sample it tomorrow with him?
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Unread 08-22-2010, 11:20 AM   #14
campdude
is One Chatty Farker

 
campdude's Avatar
 
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Downloads: 0
Uploads: 0
Default

great job. Send some to me and I'll make sure it's OK for you to give to your friend!
__________________
NB Bandera with baffle, fire grate, and charcoal basket mods
Modded ECB with Rotisserie
ET-732
Superfast splashproof Blue Thermapen
Stok Gasser
Turkey Fryer
Camp Stove and Cast Iron Cookware
Zero Club
Branndair Uisage Beatha Cuallach
campdude is offline   Reply With Quote


Unread 08-22-2010, 01:44 PM   #15
Mitch
is One Chatty Farker
 
Mitch's Avatar
 
Join Date: 10-22-07
Location: Lincoln NE
Downloads: 0
Uploads: 0
Default

Nice! Anybody here do high heat Brisket on an BGE?
__________________
Gator Pit Entertainer
Stumps GF223
Lg. BGE
Mitch is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Brisket too fast? Neesd help NFLNative Q-talk 14 07-25-2010 09:28 PM
Hot and fast brisket help... smoke-n-my-i's Q-talk 43 01-18-2010 07:49 PM
Hot and fast brisket for me jeffjenkins1 Q-talk 9 01-01-2010 08:41 AM
Expert help needed fast - brisket is getting to temp too fast! boots Q-talk 18 09-13-2009 09:09 PM
Fast Brisket - Not on purpose Meat Burner Q-talk 19 06-21-2007 10:39 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

Loading



All times are GMT -5. The time now is 08:28 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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