oink
The BBQ BRETHREN FORUMS.  


Our Homepage 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
Old 10-02-2010, 03:03 PM   #1
Cahusky
On the road to being a farker
 
Join Date: 10-16-08
Location: Reno, NV / Tahoe City, CA
Default 2 Hot & Fast Brisket Questions

Ive read a ton of threads on high heat brisket cooks but have a couple of things im still not clear on.

1. I usually don't trim full packers much but it looks like some folks trim them pretty tight for high heat cooks. Am I ok leaving most of the fat cap as i usually do or is it indeed recommended to trim it pretty close?

2. I read in a couple of threads that when doing a high heat brisket on the drum you can expect finishing temps closer to 205ish. I know, I know, go by feel, however, im a rookie and like to use the temp as a bit of a guideline to assist me in deciding when its ready to pull in addition to whether if feels like buddah when inserting the probe.
Cahusky is offline   Reply With Quote


Old 10-02-2010, 03:08 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I trim my briskets the same for both, I try to leave 1/8" of the fat cap on, I do remove all hard yellow fat and loose hanging fat.

I start testing at 195 for a packer, 190 for a flat, it has been pretty close to 200F +/- for me in terms of when things are done.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 10-02-2010, 03:21 PM   #3
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Default

Don't trim your fat cap unless you plan to do some burnt ends.
__________________
Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School
btcg is offline   Reply With Quote


Old 10-02-2010, 06:58 PM   #4
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

had to edit the word "vagina" out of my post here
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

Last edited by barbefunkoramaque; 10-02-2010 at 09:21 PM..
barbefunkoramaque is offline   Reply With Quote


Old 10-02-2010, 07:22 PM   #5
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Default

1. I trim high heat brisket the same as low-n-slow. I trim the fat cap down to about 1/4 inch and any big hunks of fat on the flip side.

2. Haven't noticed any difference in "done" temps. I start probing around 185, usually end up pulling around 200 or so when probe feels right.
__________________
“If you don’t know who I am, then maybe your best course would be to tread lightly.”


For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
Saiko is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Hot N Fast Brisket Attempt... PRON... and questions DirtyDirty00 Q-talk 13 11-27-2011 11:21 PM
Hot & Fast Brisket eddieh70301 Q-talk 20 06-29-2011 08:56 PM
Brisket - Hot & Fast Boshizzle Q-talk 50 10-15-2010 10:35 PM
Need help with first hot & fast brisket K-Barbecue Q-talk 4 05-07-2010 10:36 PM
First hot & fast brisket (pron) Cigarbque Q-talk 2 07-04-2009 11:12 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.





All times are GMT -5. The time now is 12:29 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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.