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Preview of tonight's dinner!

post #1 of 16
Thread Starter 
Come back in 7 hours for the money shots!

post #2 of 16
Ribs and Brisket! Sweet! What temps are you cooking at for that briskey to be done in 7 hours?
post #3 of 16

7 hour brisket seems very fast

post #4 of 16
Thread Starter 
It looks bigger than it is. 5 pounds @230F
post #5 of 16
Nice choices. I did a 6.5 lb flat at 275° in 7 hours. It's probably going to take yours longer than 7 hrs at 230°...hopefully it'll work out.
post #6 of 16
Thread Starter 
Hmmm. I put it on the bottom rack in the smoker. It's not the thickest brisket I've ever seen either. Now y'all got me second guessing.
post #7 of 16
Enjoy it....and if it takes longer....it can go on the 2nds plate! Kat
post #8 of 16

Well, it'll be done when it's done..I reckon...

IF ya need help in eatin' technique,let me know!! Hee!

post #9 of 16

They can munch on ribs till the brisket sings its happy song! If i would have done it, I'd only have beer as the back up plan. 'Course that is not too bad either.

post #10 of 16
Quote:
Originally Posted by Foamheart View Post

They can munch on ribs till the brisket sings its happy song! If i would have done it, I'd only have beer as the back up plan. 'Course that is not too bad either.

Foam.

I like it when a plan comes together!beercheer.gif

David

post #11 of 16
Quote:
Originally Posted by BobbyK View Post

Hmmm. I put it on the bottom rack in the smoker. It's not the thickest brisket I've ever seen either. Now y'all got me second guessing.

What IT are you going to pull it? I'm thinking longer than 7 hours.

David

post #12 of 16
Thread Starter 
Beer is already flowing. After 4 hours, I'm already at 160 INT. I checked it when I foiled the ribs and then I foiled the Brisket too. I'll pull it at 190
post #13 of 16

My Bro-in-Law did a 13 lb packer brisket on his Master Forge vertical propane unit this past Sunday. He wrapped it after 4 hours, and at 7 hours we pulled it and the IT was 209. The door thermo on the smoker was between 200-220 the whole time. I know those are notoriously inaccurate, and I have serious doubts about a 13 lb brisket getting to that temp in only 7 hours cooking in that temp range, but the brisket was fall-apart tender and delicious. Just out of this world. My guess is he was actually cooking around 300F and the double foil wrap helped speed it along. But nonetheless, it IS quite possible to get delicious and tender brisket, even a whole packer, in a 7 hour time frame.
 

post #14 of 16

Got any Q-View?????  th_What_NO_QVIEW.gif

 

Kat

post #15 of 16
Quote:
Originally Posted by KathrynN View Post

Got any Q-View?????  th_What_NO_QVIEW.gif

 

Kat

 

yeh what gives?? lol.
post #16 of 16
Thread Starter 

Without further delay, it wouldn't let me upload them last night for some reason;

 

 

No leftovers remained. I foiled the brisket at about 160, 3 more hours in the foil and it was at 197 INT when I pulled it. Fantastic, juicy, tender and the ribs weren't fall off the bone, but the bones came clean when you bit into them.

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