View Full Version : Hot and fast Brisket questions
willbird
09-30-2012, 10:05 AM
http://ocbarbecue.blogspot.com/2012/05/tribute-to-central-texas-barbecue.html
OK decided the next one I do will be HNF. Putting it in as soon as I get it prepped. The linked artticle is a bit tough to follow for me anyway, they say go one hour, then flip, and go another hour (for 2 total) or maybe another 2 hours (for 3 total) then wrap in Butcher paper and go til tender but check at 2 hours.
UDS is fired and stabilized at 300f.
Not planning on flipping, I really do not hear much about flipping here on Brisket, but will flip if it is needed.
Also once wrapped, fat cap up or down ?? I do run a pizza pan diffuser in my UDS.
Bill
Bludawg
09-30-2012, 10:28 AM
Fat cap down don't flip unless your running a diffuser plate then it is up to you. Recipes are just guide lines don't afraid to take some liberties.
willbird
09-30-2012, 11:00 AM
Fat cap down don't flip unless your running a diffuser plate then it is up to you. Recipes are just guide lines don't afraid to take some liberties.
Oh yes we always take liberties ;-).
But what do you think, wrap in butcher paper at 2 hours or 3 hours ?
Bill
The_Kapn
09-30-2012, 11:04 AM
If you are gonna wrap, "when the color is right" is a time used by many.
Normally in the 160-170 degree range, but strictly personal preference.
Good Luck
TIM
ClintHTX
09-30-2012, 11:46 AM
http://www.bbq-brethren.com/forum/showthread.php?t=125097 This is what I follow and I have great success. Thanks AustinKnight!
Bludawg
09-30-2012, 12:04 PM
Oh yes we always take liberties ;-).
But what do you think, wrap in butcher paper at 2 hours or 3 hours ?
BillI cook neked, Sorry!
thillin
09-30-2012, 12:28 PM
high heat over direct heat, just watch the color. Dont want to make it look like charcoal.
willbird
09-30-2012, 12:39 PM
I cook neked, Sorry!Ok if you were at 300 pit temp how would you proceed WITHOUT wrapping ?
willbird
09-30-2012, 01:48 PM
Ok IT hit 160 and bark looked pretty firm, so I rapped it, about 2.75 hours in at 300f. I gave it a quick spray with 1/4 Maggi seasoning, 1/4 Lee and Perrins Worchesterschire, and 1/2 bottled water.
I had made some shallow cuts with the grain to maybe let the rub penetrate a bit more explains the apparence of the surface, smells GREAT.
http://i.imgur.com/J4ToF.jpg
landarc
09-30-2012, 01:51 PM
It's looking good, I like to get a little darker on the surface, but, your going good.
willbird
09-30-2012, 02:02 PM
It's looking good, I like to get a little darker on the surface, but, your going good.
I always seek progress not perfection, but more perfect is better for sure :-).
How long do you rest it in a cooler if you do ??
Bludawg
09-30-2012, 02:09 PM
Ok if you were at 300 pit temp how would you proceed WITHOUT wrapping ?
I put it in close the lid and Walk away once it has been on for 40 min a Lb i start porbing. I don't put mine in a cooler, I rest it on the counter tented under foil until the IT drops into the 140's the slice and eat.
willbird
09-30-2012, 02:13 PM
I put it in close the lid and Walk away once it has been on for 40 min a Lb i start porbing.
Makes perfect sense.......so the only change with a higher temp is starting to check sooner ?
Bludawg
09-30-2012, 02:41 PM
Yes.
Pitmaster T
09-30-2012, 02:58 PM
i agree with the passive aggressive asshat a few posts back.
Bludawg
09-30-2012, 03:06 PM
Your a great teacher!:-P
Pitmaster T
09-30-2012, 03:17 PM
willbird **** is kickin' too, man
willbird
09-30-2012, 04:06 PM
Please excuse my befuddled expression :-) kicked it to 325 about an hour ago. Hoping to get it probe tender Some time today hehe.IT is 185 (not that that means anything). Smells good :-)
Pitmaster T
09-30-2012, 04:20 PM
u ever just want to lick the outside of a brisket willbird?
Daggs
09-30-2012, 04:24 PM
I spent 13 hours in the heat yesterday. Just think about that when you are waiting...
Looks great though, hang in there.
willbird
09-30-2012, 04:32 PM
u ever just want to lick the outside of a brisket willbird?
Well that......and all sorts of "other" things too
willbird
09-30-2012, 04:39 PM
Not probing too awful bad.....but let's give it another 30-45 mins and then see IGrill says 195 IT
willbird
09-30-2012, 05:51 PM
http://i.imgur.com/OCUXo.jpg
Here it is, separated point and flat, tented flat, chopped point for burnt ends, returned them to the UDS. The samples I had while chopping were yummy :-).
Bill
Bludawg
09-30-2012, 06:10 PM
I just had some smoked meat loaf and now I want some brisket. Looks lie ya nailed it to me.
El Ropo
09-30-2012, 07:57 PM
That looks really nice. :becky:
willbird
10-01-2012, 11:14 AM
Every one is "the next one will be better" :-). It was OK, probably pulled to soon, burnt ends were good. Flat will be consumed this week :-).
Honestly wrapping in butcher paper made probing more difficult, and trying to feel it inside the paper for womans breast tactile feel did not work so well for me.
Bill
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