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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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09-11-2010, 01:39 PM | #1 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Please Help: Brisket
Ok folks I'll keep it brief. 5# brisket flat on the drum. I'm up against a time constraint due to kickoff at my brother's house in ONE HOUR. I've had it on for about 5 hours, the last flat this size was overdone at about 6.5 hours. I know every brisket is a little different. How much is my overall product going to suffer is I pull this thing off the smoker, cooler it, and finish at his house in the oven? Thanks in advance.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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09-11-2010, 01:50 PM | #4 |
On the road to being a farker
Join Date: 07-06-10
Location: Germantown, Wisconsin
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That's what I'd do. Don't sweat it. I bet it will be great.
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Don - UDS | Weber Kettles rescued from craigslist |
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09-11-2010, 01:51 PM | #5 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Just checked temp, about 170 in the thickest part of the flat. Thanks for the help. I gotta split so I'm going to finish at 225 in the oven. So far she looks beautiful.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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09-11-2010, 02:13 PM | #6 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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I've had to finish them in the oven. Foil it, set the oven to 250, make the house smell gooooooood......
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John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! |
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09-11-2010, 02:46 PM | #7 |
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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Foil it tightly, put in 250 oven and run the internal temp to 195.
Hub
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[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] |
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Thanks from:---> |
09-11-2010, 03:01 PM | #9 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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P.S. Since it's just a flat, I highly recommend adding some liquid to the foil.
Coke or Dr. Pepper (no diet) are easy and great. Beef consomme or broth are good, too (in that order of preference). John |
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09-11-2010, 08:36 PM | #11 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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1/2 a cup of Beef broth with it in foil and you will be good. Put it in the oven then check it for Probe going in like Butter.
Edit: Oh I'm late enough hope the brisket was good!!!!
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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09-12-2010, 08:22 PM | #12 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
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Thanks all for the input, finished in the oven, very good but not great like I hoped. Oh well, only second one. Gotta go for a whole packer next time, I don't seem to have any luck with flats.
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Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
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