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Brisket @ 200 grate level?
Ox1574
Posts: 8
I am cooking my first brisket ever tonight. I have a 11lb packer that I would like to put on this evening and cook till about 3pm tomorrow. Does anyone have good results with keeping the grate temp @ 200 degrees? I will be using a Cyberq to control the temp. Thanks
Comments
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I'd cook it hotter - maybe 250 - 270 grate. Pull it when the flat gets tender (probe slides in with little resistance) and the internal temp is around 200F.
______________________________________________I love lamp.. -
Ox1574 said:I am cooking my first brisket ever tonight. I have a 11lb packer that I would like to put on this evening and cook till about 3pm tomorrow. Does anyone have good results with keeping the grate temp @ 200 degrees? I will be using a Cyberq to control the temp. ThanksIt will cook in around an hour+ per lb at that temp so if you put it on at Midnight, it will be ready around noon tomorrow. You can easily hold it in a cooler with towels for many hours.Keepin' It Weird in The ATX FBTX
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I should have said that I did inject the brisket, then mustard outside, then rub. I just don't want to get caught with it not being done in time for dinner tomorrow.
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Ox1574 said:I should have said that I did inject the brisket, then mustard outside, then rub. I just don't want to get caught with it not being done in time for dinner tomorrow.Keepin' It Weird in The ATX FBTX
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Is it normal for the flat to jump from 54 degrees to 105 in just under an hour? Oh crap, just realized I forgot to put my drip pan in with some water/juice. I just went and pulled the grate out and added the pan. I just got worried that it jumped that high that quick....started second guessing that I put it on too early tonight.
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Chilax dude. You are fine. Totally normal.Keepin' It Weird in The ATX FBTX
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