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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.


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Unread 12-17-2010, 07:03 PM   #1
wormdrink67
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Default Brisket Cook Times

This is probably a general knowledge question for most of you, and I apologize if I'm posting this in the wrong forum...but, I was needing a good guide for cooking times on brisket. I'm cooking with a whole packer, approx. 14 lbs....any help/suggestions/criticism will be greatly appreciated. Thanks.
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Unread 12-17-2010, 07:08 PM   #2
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1 hr to 1.5 hrs per pound but most will say its done when done probe in flat and go till it is 195 to 205 and probes goes into meat like little to no effort others will chime in
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Unread 12-17-2010, 07:22 PM   #3
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Read and heed:

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
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Unread 12-17-2010, 07:34 PM   #4
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It's done when a temp probe or an ice pick slides into the thickest part like butter.
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Unread 12-17-2010, 07:47 PM   #5
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view my videos and heed

http://www.youtube.com/watch?v=DMVK0-aR2sA


as quality shifts so does the "done IT temp" even beyond the normal variance. About 1/5 of select cuts are Done way under 195 and the more you spend for quality that portion goes up... so if you want to ruin some briskets take the 195-205 advice.

the vid had choice cuts... notice I can flop them over... 85 % of these were done to my standards (which is the Texan standard) at between 185 and 190 IT. I think there were 40... I think... that would have been a large percentage of dried out ready for sandwiches slopped with sauce meat.
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Unread 12-17-2010, 08:25 PM   #6
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Please listen to barbefunkoramaque, he is a brisket guru.
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Unread 12-17-2010, 08:43 PM   #7
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i just boiled one yesterday LOL i never thought to take a pic
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Unread 12-17-2010, 08:54 PM   #8
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I smoked two the other day 275 degrees took about 8 hours
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Unread 12-17-2010, 08:58 PM   #9
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Quote:
Originally Posted by barbefunkoramaque View Post
i just boiled one yesterday LOL i never thought to take a pic
grrrrr.
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Unread 12-17-2010, 09:00 PM   #10
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Take a look at my video.
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Unread 12-17-2010, 09:17 PM   #11
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Quote:
Originally Posted by Wyatt View Post
Take a look at my video.

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Unread 12-17-2010, 09:19 PM   #12
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Quote:
Originally Posted by Wyatt View Post
Take a look at my video.
http://www.youtube.com/user/Popdaddy.../5/yLkAd2X3dgc

U mean like in this video Wyatt? You are in this at 2:37.
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Unread 12-17-2010, 09:40 PM   #13
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Quote:
Originally Posted by barbefunkoramaque View Post

LOVED it, being there before sunrise preparing...now THAT was inspirational I would love to be able to do that, and your rig is amazing.
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Unread 12-17-2010, 10:06 PM   #14
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Quote:
Originally Posted by Wyatt View Post
Take a look at my video.
Ha, start'em young! Awesome.
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Unread 12-17-2010, 10:48 PM   #15
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Assuming you are cooking low-n-slow @ 225-250...you're lookin' at 1 to 1.5 hours per lb. Cook to an internal temp of 190 then start probing for butter...foil & cooler for at least an hour before slicing against the grain.
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