brisket ... turbo

henapple · December 2014

Sudden request from a client for chili. Couldn't get the brisket on till 11 am. 13 lb minus maybe a lb. S&P, 300, fat down indirect. Went till around 160-170 and wrapped in foil. Cranked up a little and waited till tender. . Around 5pm.

I've said before I'm not a huge brisket fan, especially the flat.

This thing was major tender. Nice smoke from a mix of pecan and hickory. A good, tasty bark.

Turbo brisket, I'll feel like @Mickey‌

fusionhq · December 2014

Looks better than the brisket I put five days into!! Nice job!!

johnkitchens · December 2014

Please sell me something quick. I want to be a client.

Mickey · December 2014

I still have not done a turbo brisket. Good looking meat

anton · December 2014

For not being a brisket fan that is a very nice looking job. That chili should rock, will it contain beans though?????

) >:)

NPHuskerFL · December 2014

That's a good looking Turbo Brisky! Nice bark too. Sweet Henapple =D>

lousubcap · December 2014

As you well know-flat to the chili-point to the cook. Looks like a home-run right there. The beauty of the BGE- dial it in and with the moisture keeping qualities you can likely run at any temperature and still get great results as long as you hit the finish-line by feel or temp. Most eggcellent. Wish I had the option to wake up during the week, think "brisket" and away we go! Some day!!!

Dyal_SC · December 2014

Looks terrific!

XC242 · December 2014

Nail'd It!

tulocay · December 2014

That looks awesome.

SGH · December 2014

@henapple- You are killing me Uncle Apple

Great looking grub brother.

caliking · December 2014

Outstanding. Next brisky will be done turbo.

lousubcap · December 2014

Partial hi-jack but curious as to what @StillSmoken disagrees with with my above post. No clue here, especially since there is no counter-point.

NPHuskerFL · December 2014

@lousubcap‌ he might have fat fingered while scrolling. Easy to do in mobile view or on a tablet.

henapple · December 2014

Probably a thumb mistake

Foghorn · December 2014

So, are we defining "turbo" as 300 or more degrees and "low and slow" as below 300? I know some folks here do brisket in the 275-280 range and it's not considered turbo so I'm trying to figure out where the line is drawn.

bigguy136 · December 2014

I use whatever temp I need to get it done in 6 hours. Just did a 18 lb and went 320° for 5 hrs 45 min. I foil when IT gets to 150°

Mattman3969 · December 2014

I guess I could eat that in chili. Looks good bro.

caliking · December 2014

@Foghorn - my understanding is that turbo means >350°F. Not sure who got to make that call, but seems to be what is generally accepted?

theyolksonyou · December 2014

caliking said:

@Foghorn - my understanding is that turbo means >350°F. Not sure who got to make that call,

@mickey , duh! King of turbo over here. B-)

Brisket_Fanatic · December 2014

Looks great!

henapple · December 2014

caliking said:
@Foghorn - my understanding is that turbo means >350°F. Not sure who got to make that call, but seems to be what is generally accepted?

I'll call it turbo when I want to. .