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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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10-29-2010, 10:55 PM | #1 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Smoking my first brisket this weekend...
I picked up a 6lb choice brisket flat from Costco last weekend, and I am going to throw it on tomorrow or Sunday. Planning to use some Plowboys Bovine Bold, don't have the equipment for injection. It will be smoked on my BGE, any advice on temp and what length of time I can expect? I have read that you know when it is done by feel, is there a target temp I am looking for?
WISH ME LUCK!
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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10-29-2010, 10:58 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I am a fan of hot and fast cooking of brisket now. For me that means 270F to 300F (choose a specific temp, I don't mean cook in a range). I would think you have a 6lb flat, so you are looking at 3 to 4 hours, maybe 5 at the lower range of temps. I use a remote to see temperatures and start to check around 195F. It goes pretty fast with just a flat. I use a thermometer probe, not the one in the meat, to poke and see if it goes in real easy.
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Thanks from:---> |
10-29-2010, 11:42 PM | #3 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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I will give that a try, thank you.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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10-30-2010, 12:47 AM | #4 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Good luck Tim! Please keep us posted on how it goes. Better yet would be some pron.
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10-30-2010, 02:34 AM | #5 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I'm watching too Tim!
No advice from me, but Good Luck! Bill
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10-30-2010, 09:15 AM | #6 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Thanks for the support guys
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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10-30-2010, 10:13 PM | #7 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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4 hours into it, I have an internal temp of about 190...
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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10-30-2010, 10:18 PM | #8 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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poke it!
poke it now!
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10-30-2010, 10:23 PM | #9 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Probed it a bit more, I am getting readings from 170-190. It is like butter where it's 190, still resistance at lower temps. I flipped it fat side up since the top was where it was firm, think I'm still okay?
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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10-30-2010, 10:47 PM | #10 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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Ya, wait until it's close to 190 or buttery feel all over the flat. Since you did the fast cook, foil it, wrap it in a towel, and let it sit for an hour before you slice it. I know it is hard to wait, but resting is always a good idea, and essential for a fast cook.
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10-30-2010, 10:54 PM | #11 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Sounds like you are doing jsut fine, and close to being done.
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