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Brisket?

 
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diehardlobo



Joined: 14 Nov 2009
Posts: 13

PostPosted: Mon Jul 20 15 2:24 am    Post subject: Brisket? Reply with quote

So I am going to ask the question that smokers hate to hear and that is time. I have 2 17 pound briskets I need to smoke next Friday. They have to be ready at 4pm Friday afternoon. I know most people cook to internal temp of 190 and it takes about 1-1.5 hours per pound. Which seems to me it would need to start at 4 pm on Thursday, which sounds pretty brutal. I've only smoked 3 or 4 briskets. They seem to get better everytime I do them, but that doesn't mean they are perfect. i know every brisket is different. I will be using an offset and plan on running at around 225. What would you recommend on a start time, so it can be done around 4. Thanks for the help. Confused
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Mike Lawry
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Joined: 18 May 2006
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PostPosted: Mon Jul 20 15 5:21 am    Post subject: Reply with quote

I cook my briskets to 200 internal. yes 1-1.5 hrs a lb. Foiling @ 155-160 internal does help cut cook time down some.


Mike Lawry.
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1MoreFord
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Joined: 28 Jun 2005
Posts: 594
Location: N. Little Rock & Hot Springs, Arkansas

PostPosted: Mon Jul 20 15 7:33 am    Post subject: Reply with quote

Most likely Bludawg will see this thread and tell you, correctly i might add, that you can't regularly cook brisket by cooking to temp. It has to be cooked until it probes tender.
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diehardlobo



Joined: 14 Nov 2009
Posts: 13

PostPosted: Mon Jul 20 15 7:43 am    Post subject: Reply with quote

So I take it that you are saying that the temp may not be correct but if it slides in like it's butter then it's good to go?
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1MoreFord
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Joined: 28 Jun 2005
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Location: N. Little Rock & Hot Springs, Arkansas

PostPosted: Tue Jul 21 15 10:08 am    Post subject: Reply with quote

Yes. The last brisket I cooked was done as a high temp cook and didn't probe tender 'til around 210*.
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diehardlobo



Joined: 14 Nov 2009
Posts: 13

PostPosted: Tue Jul 21 15 2:18 pm    Post subject: Reply with quote

Thanks for the help.
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necron 99
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Joined: 04 Aug 2007
Posts: 2590
Location: San Antonio, TX

PostPosted: Thu Jul 23 15 2:58 pm    Post subject: Reply with quote

1MoreFord wrote:
Most likely Bludawg will see this thread and tell you, correctly i might add, that you can't regularly cook brisket by cooking to temp. It has to be cooked until it probes tender.


BluDawg departed TSR close to 2 years ago.

http://www.thesmokering.com/forum/viewtopic.php?t=64750
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1MoreFord
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Joined: 28 Jun 2005
Posts: 594
Location: N. Little Rock & Hot Springs, Arkansas

PostPosted: Fri Jul 24 15 8:38 am    Post subject: Reply with quote

necron 99 wrote:
1MoreFord wrote:
Most likely Bludawg will see this thread and tell you, correctly i might add, that you can't regularly cook brisket by cooking to temp. It has to be cooked until it probes tender.


BluDawg departed TSR close to 2 years ago.

http://www.thesmokering.com/forum/viewtopic.php?t=64750


Wow! Can't believe I missed that. Shocked
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