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Old 08-21-2005, 07:51 PM   #1
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brisket?

I would like to start turning out a better brisket. I like the faver I get with my on rub. my brisket are some what allways tander. I do not like the color of my brisket which is black an my brisket are some what dry.

I like to use this temp when I cook brisket that is 225
I cook a brisket to 195 intrual temp.
I allways stick with 12lb brisket.

Larry I think I what to be you when it come to a brisket an ribs can you an all the guys on the site help me out.

Thanks,
missing Link.

This is the equipment I use a char-griller with fireboxs.
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Old 08-21-2005, 08:57 PM   #2
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Foil! op: op: op: op: op: op: op: op: op: op:
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Old 08-21-2005, 09:33 PM   #3
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I do foil at 170 an pull at 195 but I stall not happy with my brisket.
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Old 08-22-2005, 05:47 AM   #4
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Link,
First of all thanks. Here's how I do my briskets. I separate the point from the flat prior to cooking. Then I cook them fat side up between 225 and 250, temps don't have to be exact this is BBQ we're talking about. I foil the point and the flat when the flat is around 165*. Again it doesn't have to be exactly 165*, if it goes over don't worry about it. Then I pull the flat when it reaches 190*. I wouldn't suggest going past 190* IMHO. I leave the point on for at least another hour or longer to render. Let the brisket rest at least one hour prior to slicing. Chop up and lightly sauce the point.

Oh, and the black on your brisket. Make sure your exhaust vent is 100% open. Typically the overly blackness (soot) on your meat is cause by a fire that is not burning properly. You want your fire to burn not smolder. If it doesn't have enough oxygen and airflow it will smolder.

Hope this helps.
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Old 08-22-2005, 07:10 AM   #5
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Larry thanks for the information. I do have a habit of missing with exhaust. this was the way I showed how to run this pit you set the fire and close the exhaust vent as needed. I will work on this this weekend.
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Old 08-22-2005, 07:50 AM   #6
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Quote:
Originally Posted by The Missing Link
Larry thanks for the information. I do have a habit of missing with exhaust. this was the way I showed how to run this pit you set the fire and close the exhaust vent as needed. I will work on this this weekend.
On any smoker you should have the exhaust 100% open. (unless you are using a Guru, I think you close the top vent using that cheating device) Ducking for cover!
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Old 08-22-2005, 03:08 PM   #7
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[quote=Larry Wolfe]
Quote:
Originally Posted by "The Missing Link":24mm8p01
Larry thanks for the information. I do have a habit of missing with exhaust. this was the way I showed how to run this pit you set the fire and close the exhaust vent as needed. I will work on this this weekend.
On any smoker you should have the exhaust 100% open. (unless you are using a Guru, I think you close the top vent using that cheating device) Ducking for cover![/quote:24mm8p01]

I use that cheating device and leave my top vent open 100%.
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Old 08-22-2005, 03:20 PM   #8
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[quote=Nick Prochilo][quote="Larry Wolfe":3441n5xd]
Quote:
Originally Posted by "The Missing Link":3441n5xd
Larry thanks for the information. I do have a habit of missing with exhaust. this was the way I showed how to run this pit you set the fire and close the exhaust vent as needed. I will work on this this weekend.
On any smoker you should have the exhaust 100% open. (unless you are using a Guru, I think you close the top vent using that cheating device) Ducking for cover![/quote:3441n5xd]

I use that cheating device and leave my top vent open 100%.[/quote:3441n5xd]

Well I don't know anything about the Guru. Might as well cook in your oven! :taunt: op:
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Old 08-22-2005, 04:17 PM   #9
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Stack is 100% open here too!
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Old 08-22-2005, 04:42 PM   #10
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Air into your pit should equal the out put of your pit. Bad things happen when folk damp the exhaust and not the intake. I may play with a Guru in time. But for now, Good old fire tending and knowledge of my pit gets me by. If your lazy barbecue is not or you. I swear, If someone made a pit that was 'automatic' ( turn switch on, Add meat, Take out when buzzer goes off) some of you boys would buy it in a heart beat! That's NOT barbecue. Oh boy, Time for my medication.
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