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"Stone" age brisket
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Beli
Posts: 10,751
Put two 9 pound briskets, around 18 pounds total, on the egg this morning at 8:00 AM......
sorry about the stone age accesories.but apart from the plate setter you can´t get any in this part of the world....so I just have to make do with what I have plenty of...stones...... to add a second grate..... anyway, I´ve done many briskets before...but this is my first cook of two simultaneously.....and am worried with having them ready on time by about 10:00-11:00 PM, when I plan to have 10 very hungry couples waiting to eat.....dome has been at 230° since the beginning (about 6 hrs now) , and am wishing to attain an internal temp of 185°.190°......do you think I can make the time???? if not, would increasing temp to say 300°
accelerate the cook...any quality tenderness loss there???? or shal I come out with the heaviest steel armour to announce a delay .........
sorry about the stone age accesories.but apart from the plate setter you can´t get any in this part of the world....so I just have to make do with what I have plenty of...stones...... to add a second grate..... anyway, I´ve done many briskets before...but this is my first cook of two simultaneously.....and am worried with having them ready on time by about 10:00-11:00 PM, when I plan to have 10 very hungry couples waiting to eat.....dome has been at 230° since the beginning (about 6 hrs now) , and am wishing to attain an internal temp of 185°.190°......do you think I can make the time???? if not, would increasing temp to say 300°
accelerate the cook...any quality tenderness loss there???? or shal I come out with the heaviest steel armour to announce a delay .........
Comments
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What is the internal temp right now? 300 will not take away from any tenderness. If it is getting to be like 2 hours out from dinner and you are still sitting in the 160-170 area, pull them and wrap them in foil with a little apple juice or au juice or beef broth. Put them back on the egg til you hit the temp you want. They will be good.Kevin Jacques
The University of Que L.L.C. ®
Killen, AL
www.uofque.com
Take Your Taste Buds to School! -
Second what Squeeze says..main thing is to keep them from drying it out iffin you crank the temp a bit
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Good idea....... I normally do the wrapping at the end.......I¨ll follow your advise Thanks.
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Thank-you!!!!
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The only difference I would do from what squeeze said. Is to bump temp up earlier and foil earlier. Better to be early than late. You can wrap in towels and place in a cooler. Your eating late remember that.
Mike -
So I do not put them back in the egg after foil.....instead I put them in a cooler???? TKS Mike
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Get temp up quicker and foil quicker. Basically what I'm saying is finish the cook quicker. I wouldn't wait 2 hours before foiling. They will stay warm in the cooler for a couple hours.
What is your internal temp, now?
Mike -
175° internal...on the brisket higher in the dome
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Mike I´m just realizing Forum time is two hours ahead of local time .....so the 175° internal reading was taken at 4:11 PM local time....does this change things for me??? TKS
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Just need internal temp of brisket. If it is 175 your doing great.
Mike -
Internal got to 190° put fork in & they are really juicy & tender... foiled them and put & in the ice box.... why is it that it took less than 10 hrs to cook???......19 pounds.....Dome remained 230 all the cook....isn´t it supposed to take longer????? I also had a drip pan with red wine.
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