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 09-21-2008, 01:57 PM   #1
Bacon
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Wink 1 Weber Kettle, One 18 LB Brisket

When I bought it yesterday I didn't take the size into consideration and also when I woke up this morning at 7 am I didn't take time into consideration either. I put it on just before noon.

Its holding steady at 225. Pecan and a little mesquite.

I'm needing to have this done before I go to bed though. Have work tomorrow, plus I have a head cold.

Any advice on a higher temp/time for this monster brisket?






Made a little spice rub up. Nothing fancy. Salt, pepper, mortar'd and pestle'd mined garlic and onion, and a little Montreal.







Updates to come.








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Old 09-21-2008, 02:12 PM   #2
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Maybe after it gets up to 150 or so, crank up the heat to 300? Sort of a smoked, then hot & fast brisket?
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Old 09-21-2008, 02:20 PM   #3
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Thats a beast...I cooked many briskys on the kettle...but not that big. Id get above 225 if you want to speed it up. 300 for that big the first few hours will be fine...let her rip
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Old 09-21-2008, 03:02 PM   #4
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I have read a lot of guys here will do them hot and fast -
I have done an 18 pounder before - but split the point from the flat before I started.... good luck and keep us posted!
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Old 09-21-2008, 04:55 PM   #5
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Agree with the 300* temp. You'll have an outstanding brisket.
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Old 09-21-2008, 04:57 PM   #6
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Its been at a stable 300 for the past 2 1/2 hours. Looking good so far.
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Old 09-21-2008, 05:10 PM   #7
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i do my briskets on my kettle. 250-300 temp. i try and stay around 275. always cooked around nine hours. 198 int temp then wrapped and stored in the cooler for at least an hour. love my kettles.
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Old 09-22-2008, 12:11 PM   #8
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Thanks go to all that helped with this one. Turned out great. I pulled it at about 10 hours. Wrapped and cooler'd for a few hours and sliced this morning.

It got real late last night and I havent done anything with the point yet. Its been in the fridge. I would assume it would be alright to put back on the kettle for burnt ends.

Never made burnt ends before. Advice on that would be well appreciated.

Depends on what I do next weekend. This might be my entry in the Ultimate Throwdown.
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Old 09-22-2008, 12:16 PM   #9
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Looks great, glad it turned out good for you. yes, Cube up that point, throw some sauce on it in a pan, and make some tasty ends.
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