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Brisket
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ccrider.disabled
Posts: 168
I have a 6# flat(no whole available at the time) that I plan on cooking 225 degrees grid, with guru, indirect with platesetter, drip pan no water. What's the quess on cooking times?
Thanks in advance,
Charlie
Thanks in advance,
Charlie
Comments
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ccrider,
Normally I do a 12-14# packer cut (whole) in about 12 hours. That's the quick and dirty answer.[p]Stefan.
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ccrider,
If you are interested, here are some brisket hints and tips I've accumulated from various sources including DrBBQ's contributions to this forum:[p]TNW
[ul][li]Brisket Hints and Tips[/ul]The Naked Whiz -
The Naked Whiz, It says the longer in the plateau the better. Have you ever used the guru, set at a temp lower than you would take off the meat, just to have it in the plateau longer and then bring the temps up to finish?
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ccrider,[p]My favorite method is in the link below. It is a show stopper. [p]http://www.purplesmoke.com/[p]Good luck.
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BA, Thanks. Good site and good info.
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