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1st turbo brisket advice?

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coachbdouble
coachbdouble Posts: 18
in EggHead Forum
i have seen a good amount of threads on turbo brisket.  i am interested in details from anyone willing to share.  cooking for about 25 tonight.  any help would be greatly appreciated.
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  • SGH
    SGH Posts: 28,791
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    I'm not a turbo pro but I will take a shot if no one else replies if you are interested.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • coachbdouble
    coachbdouble Posts: 18
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    yes please.  fire away!
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  • SGH
    SGH Posts: 28,791
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    When I turbo brisket I Iike to cook at 350 degrees. I also like to set them right on the grid for 2-2 1/2 hours. At this point I like to finish them In a pan uncovered. If you injected just sit it right in the pan on its on. If you didn't inject I recommend adding a little beef broth to the pan or your liquid of choice. Don't get carried away with the liquid just add about half a cup. The brisket will soon render plenty of liquid to go along with the broth. I find when I turbo I usually have to take to a higher internal temp than normal to achieve the desired result that I'm looking for. I'm presuming that you already have a rub in mind but if not I will make a recommendation on that as well. I prefer oak wood or a 50-50 mix of oak and pecan for smoke. If I missed any thing just ask and I will offer what I can.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • sumoconnell
    sumoconnell Posts: 1,932
    edited April 2014
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    (Edit - I answered for pork! Nevermind..)

    I'd only add that you want a 7-9lb butt for turbo. Cooking for that many people may need 2 butts, don't buy one big one unless you want to split it. If you buy two smaller, you get 2 money muscles... :)

    If the butt is bigger than around nine lbs, the outside will be overdone by the time the insides are done. I've only been told that.. sounds right so I follow it.

    Good luck, easy cook, and happy Easter!
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • coachbdouble
    coachbdouble Posts: 18
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    appreciate the advice.  got 8 chickens, 8 slabs of ribs, and a ton of sides to go with the 2 briskets, to feed the crew.  appreciate the help...happy easter to all!!
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  • grege345
    grege345 Posts: 3,515
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    That's one busy Easter egg. Good luck and let us know how it all works out
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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