MMMM.. BRISKET..
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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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Old 08-19-2018, 08:41 AM   #2401
Kaptain Kadian
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I pull the brisket when the flat is done. The point seems to be done when the flat is done. You can always separate the point from the flat and cook it more when the flat is done if you want to.
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Old 08-23-2018, 03:44 PM   #2402
Borninblue
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Quote:
Originally Posted by Kaptain Kadian View Post
I pull the brisket when the flat is done. The point seems to be done when the flat is done. You can always separate the point from the flat and cook it more when the flat is done if you want to.
Last thing, what temperature are you guys keeping your LSG at for brisket? I know it varies greatly by size, but how long would an average 12 pounder take you?
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Old 08-23-2018, 03:47 PM   #2403
Kaptain Kadian
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Around 6 hours at 275. I trim aggressively though
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Old 08-23-2018, 03:56 PM   #2404
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Around 6 hours at 275. I trim aggressively though
Thank you, that is very quick.
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Old 08-23-2018, 04:00 PM   #2405
Kaptain Kadian
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Around 4-5 hours to get the bark I want and then less than 2 hours once wrapped. Rest for multiple hours
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Old 08-23-2018, 04:09 PM   #2406
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Originally Posted by Kaptain Kadian View Post
Around 4-5 hours to get the bark I want and then less than 2 hours once wrapped. Rest for multiple hours
Gotcha, so you wrap after the 4 hours and take it off when it is still wrapped? I am just getting started wrapping it. Must not be like ribs where you wrap, take them out of the wrap and put them back on naked.
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Old 08-23-2018, 04:12 PM   #2407
Kaptain Kadian
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Yes, take it off wrapped. You vent it for a few minutes when you take it out of the smoker, then close the foil and let it rest in the foil. Some people will take it out of the foil and put it back in the smoker after it has rested to reset the bark before slicing, but I don't. I have found that if I open the foil a few minutes before I want to slice it, the bark will firm back up again.
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Old 08-23-2018, 04:17 PM   #2408
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Originally Posted by Kaptain Kadian View Post
Yes, take it off wrapped. You vent it for a few minutes when you take it out of the smoker, then close the foil and let it rest in the foil. Some people will take it out of the foil and put it back in the smoker after it has rested to reset the bark before slicing, but I don't. I have found that if I open the foil a few minutes before I want to slice it, the bark will firm back up again.
Thank you, I have butcher paper which hopefully will work as well.
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Old 08-23-2018, 04:18 PM   #2409
Kaptain Kadian
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Butcher paper will work fine, some people prefer it. I didn't have the success with paper as I did with foil. I also like to collect the au jus to dunk the slices in.
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Old 08-28-2018, 08:11 AM   #2410
Borninblue
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I'm doing a 10 pound pork butt for pulled pork. First time on my mini and have lot of people coming over so trying to gauge for a 4pm meal this Saturday. Do you run it at 275 as well? Is an hour a pound accurate cook time?
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Old 08-28-2018, 08:50 AM   #2411
Kaptain Kadian
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Quote:
Originally Posted by Borninblue View Post
I'm doing a 10 pound pork butt for pulled pork. First time on my mini and have lot of people coming over so trying to gauge for a 4pm meal this Saturday. Do you run it at 275 as well? Is an hour a pound accurate cook time?
I cook pork butts at 275 as well. I usually wrap in foil when I get the color I want, usually takes 4-5 hours. Usually takes a few hours once in the wrap. I cook to at least 195 then check for tenderness. I don't really gage time by weight of the meat. I try to get the meat on early and let it rest in a cooler if it gets done early. Probably an 8-9 hour cook. If you get behind on time, you can up the temperature once it is wrapped and get it done faster. Pork butts are really forgiving.
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Old 08-28-2018, 10:48 AM   #2412
Borninblue
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Quote:
Originally Posted by Kaptain Kadian View Post
I cook pork butts at 275 as well. I usually wrap in foil when I get the color I want, usually takes 4-5 hours. Usually takes a few hours once in the wrap. I cook to at least 195 then check for tenderness. I don't really gage time by weight of the meat. I try to get the meat on early and let it rest in a cooler if it gets done early. Probably an 8-9 hour cook. If you get behind on time, you can up the temperature once it is wrapped and get it done faster. Pork butts are really forgiving.
Thanks again, looks like ill be up at 5am starting the fire.
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Old 09-05-2018, 10:28 AM   #2413
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Came out amazing
Attached Images
File Type: jpg 20180901_184319.jpg (70.3 KB, 430 views)
File Type: jpg 20180903_185801.jpg (83.7 KB, 414 views)
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Old 09-05-2018, 10:50 AM   #2414
Kaptain Kadian
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Looks really good, I like the color of the bark.
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Old 09-05-2018, 12:48 PM   #2415
Borninblue
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Quote:
Originally Posted by Kaptain Kadian View Post
Looks really good, I like the color of the bark.
Thanks, I wonder if I let it go little too much. The bark was actually a little crispy when I shredded it I had to remove some due to it being hard. Everything was very moist inside and shredded easily.
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