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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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01-08-2011, 04:33 PM | #1 |
On the road to being a farker
Join Date: 02-25-10
Location: Illinois
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Fast Brisket Question....Need Quick Reply Please!!
I put on a Brisket, about 6lbs, and its been cooking at 300 + or - a few degrees. I have the thermometer in and it was beeping at 165, which thats where I set the alarm. It had only been on for 2.5hrs. Does this sound right? I put a meat thermometer in and it verifyed the temp. I foiled it and it is now reading 177 degrees and total cook time has been almost 4hrs. Just wondering if all this sounds accurate. I foiled an put beef broth in the foil. Should I take it of the cooker at 200 degrees? And how long should I let rest before cutting? Should I unfoil and leave on the cooker any extra time. I think I put it fat side up in the foil. Thanks Brethren!!!!
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Sean |
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01-08-2011, 04:37 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I very much doubt that fat side up/down matters in foil.
It sounds right. And I would pay attention, cause once it comes out of the stall at 300F, it will climb fast. I use a probe method, it can be right through the foil if you want. I would take it out myself. It will be done soon I 300F.
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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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Thanks from:---> |
01-08-2011, 04:48 PM | #3 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I've never cooked one that hot but I know a lot of folks here do them hot and fast.
Once it gets to aout 200 probe it for tenderness - if it gives any resistance let it go a little longer. When you pull it throw it in a cooler for a couple of hours if you can stand to.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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01-08-2011, 06:14 PM | #4 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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what is a flat? :-)
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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01-08-2011, 06:20 PM | #5 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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The girls we used to date when we were 13-14.
You've got 2 boys... you're lucky. Bet it's a lot harder raising girls.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-08-2011, 06:24 PM | #6 |
Full Fledged Farker
Join Date: 01-19-10
Location: Champaign, IL
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Start probing at 190 for done, make sure before you rest the Brisket to vent some heat energy first. Once probe tender, I pull off the smoker and leave the foil open till the Brisket temp is below 190. Briskets on the counter at this point. With hot and fast the Brisket will continue cooking for a long while in the foil thus leaving you with mush.
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Ole Hickory KCBS Prototype Ultra Que II, 22.5 WSM Guru'd, 2 gassers, 1 Weber kettle |
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01-08-2011, 10:28 PM | #7 |
is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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When you do a fast cook that that, I would rest it a long time - maybe 2 hours - wrapped in a towel and placed in a cooler.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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01-09-2011, 02:24 PM | #8 | |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Quote:
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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01-09-2011, 02:36 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Get outta my head Shane!
hmmm, what was I thinking, that is not even close to right. I mean more like 190F, geez.
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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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01-09-2011, 02:41 PM | #10 |
Full Fledged Farker
Join Date: 09-21-10
Location: millstadt il.
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brisket hot
we put ours on at 4:30 am at 300 on rack fat down,at 7:30 we pan ,add mop,cover , insert probe,looking for 203 in flat normaly done around 10:30 give or take half hour,,put on table and cover until 1:oo dennis
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