MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 09-14-2009, 02:25 PM   #1
LJ5.0
Got Wood.
 
Join Date: 08-01-09
Location: IL
Default Made my first brisket -- OTS held ~260 for 13 hours

I used fire bricks end to end and mounded the coals up to the grill grate height. I lit about 20 and dumped them on the pile (besically the minion method). Put the brisket on and took the temp at the vent 30 mins later. It was a touch under 275, and I went back to bed for two hours. Checked temp and it was virtually the same. Checked about every 1.5 hours and was continually amazed that it stayed so steady -- it was dropping in temp VERY slowly over the course of the afternoon. I used kickory chips also, BTW.

Didn't adjust vents or anything. Had the bottom just barely open and the top open about a third. I took the meat's temp after 8 hours and it was only at 155, which was a surprise (9 pounds packer, BTW). I had to leave it on so long that I ended up eating something else :) So once it hit 180 I foiled it, wrapped that in a towel, and put it in my oven (turned off -- I don't have a cooler so this seemed like a good place to rest it).

Made some killer beans too. Pr0n coming. I'm crossing my fingers b/c brisket seems to foil many a Q'er.
LJ5.0 is offline   Reply With Quote




Old 09-14-2009, 02:28 PM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

First of all, no pics.....didn't happen.

You might find it a lil tough and dry at 180, shoot for 195 min. next time, ifa next time ever happens.
__________________
Owner and Chief Taco Builder @ The Wooden Valve
Beer Snob
I cook the #bestbrisketnorthoftexas. Get over it.
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 09-14-2009, 02:30 PM   #3
LJ5.0
Got Wood.
 
Join Date: 08-01-09
Location: IL
Default

Pics will be posted when I get home. Thanks for the tip. Will def take it higher next time.
LJ5.0 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
12 lbs. brisket in 4 hours Skidder Q-talk 27 12-05-2011 08:36 AM
My First Brisket-6 Hours in! Goldflinger Q-talk 5 09-26-2011 10:14 AM
What 10 Hours @ 235 Will Get You In A Brisket btcg Q-talk 80 01-26-2011 08:48 PM
brisket 8 hours in a cooler??? boogiesnap Q-talk 6 09-01-2010 12:50 AM
Brisket Challenge: Brisket, charcoal grill, 2 hours-what to do fireman_pete Q-talk 45 08-30-2010 11:39 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:23 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts