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Old 02-27-2005, 03:49 AM   #1
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Anybody else up ?

Anybody else up ? Its 3:50 am and the smokers fighting its way outside to keep temp ! Its 19 degrees outside but the briskets in. Im trying it fat side down per the posts of yesterday..can someone tell me the theory behind this ?
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Old 02-27-2005, 07:54 AM   #2
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Or some nice applewood smoked bacon placed on top. and a spray of apple juice every once and a while. :smt023

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Old 02-27-2005, 08:50 AM   #3
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I agree with Susan. The fat-side down in an offset is almost essential as you have no water pan to buffer the heat! I never could understand the thought process that somehow the fat would travel from the top side of the brisket, through that 3 -5" thick, dense piece of meat, and out through the bottom? DUH!!
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Old 02-27-2005, 09:13 AM   #4
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well..half way through the cook...outside temp up to a roaring 21 degrees !!!
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Old 02-27-2005, 09:26 AM   #5
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man that is cold.....you are very committed to your q....or myabe you should be committed!
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Old 02-27-2005, 09:51 AM   #6
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Jim Minion uses a method where he cooks the brisket fat side down...takes it to 190* internal and then wraps it in foil and rests it in a cooler with the fat side UP!

The residual heat allows the fat to baste the underside of the brisket to keep everything moist. I have tried it once and it worked well...Jiim said he gets consistent results doing it this way!
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Old 02-27-2005, 09:59 AM   #7
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Quote:
Originally Posted by Captain Morgan
man that is cold.....you are very committed to your q....or myabe you should be committed!
My wife just shakes her head....

After 6 hours, my 10 lb brisket is at 170..do you guys think Im ahead of the game or right on schedule. I know my butts may sit there for hours..is a brisket the same in that aspect ? I know I had some temp spikes, but for the most part Ive been between 200 and 240...
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Old 02-27-2005, 02:00 PM   #8
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Well, i broke down and foiled....the winds kicking up and Im having a hard time with the temp...I assume once I foil its ok to bump the temp up a bit..I know I can keep it high, itd the low thats killing me...

Sausage going on in an hour...
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Old 02-27-2005, 04:27 PM   #9
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Up to temp at 4:00..12 hours....Its resting now..dinner at 6ish..cant wait !!!
Report later....
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- Charlie Daniels
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Old 02-27-2005, 07:01 PM   #10
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well?
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