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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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10-02-2010, 02:03 PM | #1 |
On the road to being a farker
Join Date: 10-16-08
Location: Reno, NV / Tahoe City, CA
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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. |
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10-02-2010, 02:08 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-02-2010, 02:21 PM | #3 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Don't trim your fat cap unless you plan to do some burnt ends.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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10-02-2010, 05:58 PM | #4 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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had to edit the word "vagina" out of my post here
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 10-02-2010 at 08:21 PM.. |
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10-02-2010, 06:22 PM | #5 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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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.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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