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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 01-04-2011, 11:08 AM   #1
BIG_DEANS_QUE
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Default 3# brisket flat

Ok so i want to put a 3# flat on my UDS today anyone give me a guesstimate of cook time :)
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Unread 01-04-2011, 11:10 AM   #2
btcg
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@ what temp?

Okay, general rules here:

Hot & fast (300 -350 range) roughly 3 - 4 hours

Low & slow (225-250) roughly about 1.5 hours per lb

Pull between 190 & 205 degrees
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Unread 01-04-2011, 11:47 AM   #3
BIG_DEANS_QUE
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Ahhh thanx bud :) this will be my first attemp on a brisket so got something small to start with :)
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Unread 01-04-2011, 11:52 AM   #4
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I usually foil with some apple juice around 174F and pull around 195F. It always comes out good but it is really hard to gauge the time.
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Unread 01-04-2011, 11:59 AM   #5
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Yup, as the saying goes...when it's done, it's done. Could be a short time, could be a long time.
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Unread 01-04-2011, 12:02 PM   #6
BIG_DEANS_QUE
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Np Just tryin to get an idea on when i should put it on :)
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Unread 01-04-2011, 12:23 PM   #7
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Don't go by internal temp, when a probe slides in without resistance it is done.
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Unread 01-04-2011, 12:35 PM   #8
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btcg gave you a good guidelines, the cooker and temperature makes a difference, as would the meat itself. A small flat like that is probably better done at a lower temperature, it gives you a little more room to not pay attention to when it is done. My experience has been that a 4 to 5 lb flat done hot-n-fast will rise very quickly out of the stall.
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