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Fast Cooking Briskets

Seems like there are quite a lot of fast cooking briskets this weekend. Anybody have any idea if there is some sort of celestial phenomenon that would account for this?
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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada
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Comments

  • travisstricktravisstrick Posts: 4,715
    I've been cooking at about 280 for my briskets. Seems to take about 1hr per lb.
    Be careful, man! I've got a beverage here.
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  • frankc623frankc623 Posts: 163
    I wish that was the case with mine. I am at 15 hours and its only at 180 internal. Dome temp has been between 225-250. It was looking too dark so I wrapped it in foil about an 1.5 hours ago and raised the temp to 275. Maybe i'll kick it up to 300. I was hoping to eat it around 2...not looking so good for me!
    L-BGE | Westminster, MD
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  • travisstricktravisstrick Posts: 4,715
    frankc623 said:

    I wish that was the case with mine. I am at 15 hours and its only at 180 internal. Dome temp has been between 225-250. It was looking too dark so I wrapped it in foil about an 1.5 hours ago and raised the temp to 275. Maybe i'll kick it up to 300. I was hoping to eat it around 2...not looking so good for me!

    I cook mine at 275 grid. That's about 300 dome.
    Be careful, man! I've got a beverage here.
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  • frankc623 said:
    I wish that was the case with mine. I am at 15 hours and its only at 180 internal. Dome temp has been between 225-250. It was looking too dark so I wrapped it in foil about an 1.5 hours ago and raised the temp to 275. Maybe i'll kick it up to 300. I was hoping to eat it around 2...not looking so good for me!
    it will jump fast in foil. You'll be done well before 2 if you wrap it at 180. Keep an eye on it- it will shoot up fast



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  • frankc623frankc623 Posts: 163
    thanks guys. Internal temp is at 193 at the moment. i'll pull it at 195 and FTC it...

    Is an hour FTC'd sufficient enough?
    L-BGE | Westminster, MD
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  • I cooked mine at about the same temp as Travis yesterday and the 5 pounder was done in 3 hours.
    Birmingham, AL
    XL, Small, and Mini BGEs
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