So I come to bask in the expertise of the forum. I am planning a brisket for tomorrow's festivities. I have a 12 lb packer that I plan to cook by the hot method DT describes earlier in the thread. My question is what is a realistic cook time? Planning to eat around 3 pm.
Announcement
Collapse
No announcement yet.
The Official Brisket Thread
Collapse
X
-
"The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick Majerus
-
Originally posted by Jarid in Cedar View PostSo I come to bask in the expertise of the forum. I am planning a brisket for tomorrow's festivities. I have a 12 lb packer that I plan to cook by the hot method DT describes earlier in the thread. My question is what is a realistic cook time? Planning to eat around 3 pm.
My briskets have taken between 9-12 hours and I generally set the smoker at 225-250 degrees.
Sent from my iPhone using Tapatalk"Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf
Comment
-
Originally posted by Jarid in Cedar View PostSo I come to bask in the expertise of the forum. I am planning a brisket for tomorrow's festivities. I have a 12 lb packer that I plan to cook by the hot method DT describes earlier in the thread. My question is what is a realistic cook time? Planning to eat around 3 pm.Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
Comment
-
Originally posted by old_gregg View Posti would probably put it on at 2:45 and make sure to cover it in poopAin't it like most people, I'm no different. We love to talk on things we don't know about.
"The only one of us who is so significant that Jeff owes us something simply because he decided to grace us with his presence is falafel." -- All-American
GIVE 'EM HELL, BRIGHAM!
Comment
-
Originally posted by Jarid in Cedar View PostSo I come to bask in the expertise of the forum. I am planning a brisket for tomorrow's festivities. I have a 12 lb packer that I plan to cook by the hot method DT describes earlier in the thread. My question is what is a realistic cook time? Planning to eat around 3 pm.τὸν ἥλιον ἀνατέλλοντα πλείονες ἢ δυόμενον προσκυνοῦσιν
Comment
-
Originally posted by All-American View PostPut it in now at 350 degrees, then take it out five minutes before kickoff. Don't cover it with foil, don't inject it, don't use liquid. Also, pull it out of the ovens using your bare hands. Then after you eat your dry, burnt brisket, crap yourself watching your Utes get steamrolled by a resurgent BYU, then ESAD you worthless piece of ute filth boooooooooooo"The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick Majerus
Comment
-
Originally posted by Moliere View PostWhat's the hot method. Maybe link it so I can help with the original question.
My briskets have taken between 9-12 hours and I generally set the smoker at 225-250 degrees.
Sent from my iPhone using Tapatalk"The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick Majerus
Comment
-
Originally posted by Jarid in Cedar View Post
Sent from my iPhone using Tapatalk"Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf
Comment
-
Originally posted by Moliere View PostWell, never mind then, if you are going to be an ass about it.
Sent from my iPhone using Tapatalk
Sent from my SM-G930V using Tapatalk"The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick Majerus
Comment
-
"Seriously, is there a bigger high on the whole face of the earth than eating a salad?"--SeattleUte
"The only Ute to cause even half the nationwide hysteria of Jimmermania was Ted Bundy."--TripletDaddy
This is a tough, NYC broad, a doctor who deals with bleeding organs, dying people and testicles on a regular basis without crying."--oxcoug
"I'm not impressed (and I'm even into choreography . . .)"--Donuthole
"I too was fortunate to leave with my same balls."--byu71
Comment
-
Originally posted by Jarid in Cedar View PostSo I come to bask in the expertise of the forum. I am planning a brisket for tomorrow's festivities. I have a 12 lb packer that I plan to cook by the hot method DT describes earlier in the thread. My question is what is a realistic cook time? Planning to eat around 3 pm.Originally posted by old_gregg View Posti would probably put it on at 2:45 and make sure to cover it in poopOriginally posted by falafel View Postfresh poop. Nothing ruins a shit brisket faster than cold, dry poop.Originally posted by All-American View PostPut it in now at 350 degrees, then take it out five minutes before kickoff. Don't cover it with foil, don't inject it, don't use liquid. Also, pull it out of the ovens using your bare hands. Then after you eat your dry, burnt brisket, crap yourself watching your Utes get steamrolled by a resurgent BYU, then ESAD you worthless piece of ute filth boooooooooooo
Sent from my SM-G930V using Tapatalk"I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96
Comment
-
I smoked two briskets last night/this morning. They're being FTC'd right now until we eat in a couple of hours. The key problem I'm having with brisket is the narrow portion of the flat is typically dry and flaky. It get's better through the middle, but I'm worried that by reducing the cook time, I'll have excessive unrendered fat and calogen in the other parts of the brisket.Jesus wants me for a sunbeam.
"Cog dis is a bitch." -James Patterson
Comment
-
Originally posted by Jarid in Cedar View PostHuh???
Sent from my SM-G930V using Tapatalk
Sent from my iPhone using Tapatalk"Discipleship is not a spectator sport. We cannot expect to experience the blessing of faith by standing inactive on the sidelines any more than we can experience the benefits of health by sitting on a sofa watching sporting events on television and giving advice to the athletes. And yet for some, “spectator discipleship” is a preferred if not primary way of worshipping." -Pres. Uchtdorf
Comment
-
Originally posted by Green Monstah View PostI smoked two briskets last night/this morning. They're being FTC'd right now until we eat in a couple of hours. The key problem I'm having with brisket is the narrow portion of the flat is typically dry and flaky. It get's better through the middle, but I'm worried that by reducing the cook time, I'll have excessive unrendered fat and calogen in the other parts of the brisket."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
Comment
Comment