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Captain Morgan 02-21-2009 10:20 AM

Help! Brisket
 
first cook on the 22 today....was gonna do 4 butts but decided
to do 2 and a brisket. I've cooked maybe 3 in my life, none in
the last 5 years, none that were any good.


so here it is, 12 pounds tough meat. what do I do?

fat cap up or down?
how much fat should I trim?
I want to leave the point on during the cook.
http://inlinethumb59.webshots.com/42...500x500Q85.jpg
http://inlinethumb20.webshots.com/43...500x500Q85.jpg

Pigs On The Wing BBQ 02-21-2009 10:31 AM

Going to open a can of worms on this one Jim. :lol:
I go KISS, rub a whole packer down and throw it on at 275 300 direct. Fat cap down as I go with no water pan and I think it helps as a heat shield so to speak. I then cut the point off at 195 and foil :shock: the flat. Back on with the point for burnt ends. I do mop the point. to get a good bark. Your millage may vary, Void where prohibited.
My.02

Pigs

dollarbill 02-21-2009 10:48 AM

Ive only done a hand full of them too Cap but I dont trim any fat off . I rub it down and do the "simple" 225* slow and low. I wrap (so far) at 190*. Ive never put the point back on but im gonna do it on the next one! If you start now it shouild be ready for breakfast tomorrow. :shock: :D

Captain Morgan 02-21-2009 10:53 AM

I have no problem with foil. I really want to get some burnt ends
because they look so good in ya'lls pics.
Got some Lotta bull rub....no mustard here? Rub is woos and then
a heavy coat of rub?

dollarbill 02-21-2009 10:56 AM

Mustard should be fine. Ive used Olive oil before too.....just not a whole lot of it so the rub sticks real good.

Captain Morgan 02-21-2009 10:57 AM

btw, these are gonna go on late this afternoon...gotta work tomorrow
morning, will be home at 10, would like to have the pork done
around 11 or 12, brisket whenever.

dollarbill 02-21-2009 10:59 AM

I generally go with 1 and 1/2 hours per pound generously at 225*

Captain Morgan 02-21-2009 11:01 AM

hmm...so if I put it on at 5 it should be done around
11...that will work. just don't want it to get overdone
for the 3 hours or so that I will be gone. (7 to 10)

Pigs On The Wing BBQ 02-21-2009 11:11 AM

Who knows, it's BBQ. No rules, no time table. Yea ya want to be close, but who has been ever been freaking out in the " stall zone " think every one has been there. :wink: :x :shock: :lol:

Pigs

dollarbill 02-21-2009 11:12 AM

11am or so. ....ya thats the part where you or some one should be there to watch the temps. If your married ask her to watch it and pull it...hhaaa

( you might wanna put it on at 6 or 7 to buy you that time) Hope it helps.


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