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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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07-12-2006, 12:56 PM | #1 |
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
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Big brisket to small briskets.
Here's my delima. All I can find locally are briskets in the 14 to 18 lb range. I'm not ready to spend 21+ hours to cook the hunk of meat, but I want to try my hand at a brisket. Can I take one of these beast and cut it down to a more managable 6 to 8 lb hunks and still expect to get some good eating out of it? (ASS-u-ME that I manage to cook it correctly. )
NC Grimbo
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"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway -----------------------------------------------------------Weber 26.5" Yoder YS640 -NCGrimbo |
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07-12-2006, 01:15 PM | #2 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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If you wanted to part out a bigger packer (14+) I would remove the point from the flat and maybe cut the flat into 2 pcs.
That said, as a general rule, as the size of the cut goes down, the hrs per # to get it done goes up. I've had small flats (under 6#) take 12 hours to cook. A 14# isn't all that bad a cook. I cooked packers up to 19# and never had one take anywhere close to 20hrs. If you want to cook a packer and keep your time involved reasonable, try this. Start a packer in the evening at 6pm or so, nurse it along until midnight or so. Wrap it up, put it in the oven as low as it will go (170-200) and leave it overnight. In the morning when it's done, turn the oven off and let it set cooler style until lunch (if the aroma allows you to wait that long). |
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07-12-2006, 01:25 PM | #3 | |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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07-12-2006, 01:36 PM | #4 | |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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07-12-2006, 01:52 PM | #5 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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I've had to cut two in half and cooked them, without problem, to the right temperature. Just realise you've exposed the center to the heat, so watch for dryness.
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07-12-2006, 02:37 PM | #6 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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07-12-2006, 03:09 PM | #7 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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We refer to poundage. I think the determining factor is really cross section distance. Call it diameter or what ever. Heat has to travel a given distance to the center of the meat to get it done. So, if I take a 8# butt and cut it in half, I have reduced the distance to the center of the meat. But, it still takes a certain amount of time to cook. So, if the original butt took 1 hr per pound, it was an 8 hour cook. The smaller butt(s) will probably still take 5 to 6 hours at the same cook temp. 1.25 to 1.5 hours per pound. Lower overall time, but more per pound. In the case of a Brisket (flat for discussion), if you lay it out and cut it vertically in half, you still have areas that are similar in thickness to the original and will take longer (per pound) than the full brisket to cook. Less overall time (probably), but longer time per pound. If you were to slice it horizontally, the thickness (distance) would be dramatically reduced as would the overall cook time. Never tried that, but I bet the time per # would still be more than a full flat, but not by much. In reverse, you can take two 1# steaks. One is 2" thick and about 6-7" in diameter. The other is 1/2" thick and about 12" around. Same weight, but drastically different cooking times. That is why a whole hog does not take forever to cook. The distance the heat has to travel at the thickest part is not too much more than a full (large) shoulder with similar cook times. So, we talk weight and nothing wrong with that. But, IMHO, cross section distance is the real key, all other things being equal. Make sense?????? Back into my cave now. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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07-12-2006, 03:35 PM | #8 |
On the road to being a farker
Join Date: 07-26-05
Location: southwest of what's left of New Orleans
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Cutting the meat in half does not necessarily cut the cooking time in half. While the cooking time overall may be less, the ratio of hours to lbs can/will increase. I think?
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07-12-2006, 10:06 PM | #9 | |
Knows what a fatty is.
Join Date: 10-16-04
Location: New Mexico
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Good Luck |
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07-12-2006, 10:13 PM | #10 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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I agree with Porky. I like bwiskets in the 12.5-14# range.
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07-12-2006, 11:25 PM | #11 | |
On the road to being a farker
Join Date: 02-11-05
Location: Soonerville, OK
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20 years after high school chemistry and I finally get to say it... The heckuvit is that those words are the ONLY thing I remember from the class. |
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07-13-2006, 12:02 AM | #12 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Advil, tylenol, ibuprofen, or acetaminophen?
Fark it I'll take an asprin! You can't convince me a 5# brisket takes longer to cook than a 15#er. Oh god I have such a headache! We don't have a Bellview even close to here. |
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07-13-2006, 12:15 AM | #13 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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07-13-2006, 09:05 AM | #14 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Headache is gone. Got it!
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07-13-2006, 09:42 AM | #15 |
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
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Great reply guys. Looks like I may just have to try the 14lb one and finish it in the oven.
__________________
"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway -----------------------------------------------------------Weber 26.5" Yoder YS640 -NCGrimbo |
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