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Can this be? (fast brisket)
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batboy
Posts: 26
12-13 pound full brisket. On for 3.5 hours. Grate temps running from 220 to 270 (unreliable dome says lower). Internal is 169. wth? I need this to go another 12 hours!
Comments
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I did a 17 pounder last weekend at 275 that only took 7 hours! I don't know how it could possibly have been done that soon, but it was probe tender and delicious!
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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I did a 17 pounder last weekend at 275 that only took 7 hours! I don't know how it could possibly have been done that soon, but it was probe tender and delicious!
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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QDude, I so did not want to hear that.
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It was a mystery how it could finish that quick. If your's gets done early, foil it, wrap it in a towel, and put it in a cooler. It will stay hot for a long time.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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That's pretty quick, but you'll still likely hit the stall pretty good.batboy said:12-13 pound full brisket. On for 3.5 hours. Grate temps running from 220 to 270 (unreliable dome says lower). Internal is 169. wth? I need this to go another 12 hours!
How long has it been since you calibrated your dome thermo? What are you using to monitor grate temp? Do you have a thermapen?
Just a hack that makes some $hitty BBQ.... -
No way. Something has to be out of calibration.
Mkie
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Hit a solid stall around 170 not long after I started this thread. Problem is that it's 12.5 hours in and temp is 195-200 throughout. Probing like butter everywhere but the thickest, centermost flat. I can maybe push it another hour, but think this baby is going to be done in well under 1.5hr/lb. Temps were 225-260 for the majority using a Maverick 732 at grate, crappy analog in dome, and thermapen for meat. Not supposed to slice and eat for over 8 HOURS!!!!!!!!!!
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All is well. I just took off two 15lbers.
I cooked them at 275 grate temp and it only took 10 hours for one and 11 for the other.Be careful, man! I've got a beverage here. -
30 lbs of brisket?Green egg, dead animal and alcohol. The "Boro".. TN
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Same here, cooked a 15lb that i was expecting to take a lot longer finish in 11 hours. Temp stayed around 275 grate.
Wiggins, MS -
henapple said:30 lbs of brisket?Be careful, man! I've got a beverage here.
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Ya mon. It's FTC right now. It looked as good as any ive made so far.travisstrick said:henapple said:30 lbs of brisket?
I'm sure the CAB helped with that!Just a hack that makes some $hitty BBQ....
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