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Brisket question.

Manster7588

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Approximately what temp should I expect.
12lbs. 23 hours in at 225 degrees.

5 hours ago it was at 165 degrees now its at 171 degrees.
 

ellupo

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Approximately what temp should I expect.
12lbs. 23 hours in at 225 degrees.

5 hours ago it was at 165 degrees now its at 171 degrees.
Wow that is a big stall. When I have smoked one its usually about 1.5 hrs per lb.
 

Manster7588

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Wow that is a big stall. When I have smoked one its usually about 1.5 hrs per lb.
Thanks. The 1.5 hours is what I based my start time on. I plan on pulling it out in about 5 hours for its rest. Can I trust it to climb in temp at 225 or should I bump it up to 250?
 

fknhippie

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Thanks.
Damn thing is still at 173. I thinking about taking a Flame Thrower to it
I've never had the patience for a brisket to get to temp, it doesn't need to be falling apart to be delicious.
 

Manster7588

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Cranked it up to 300 for an hour, it's now 191. Dropped the temp back down to 250.
Crossing fingers at this point.
 

Manster7588

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Approximately what temp should I expect.
12lbs. 23 hours in at 225 degrees.

5 hours ago it was at 165 degrees now its at 171 degrees.
I just realized i fat fingered 13 as 23. I'm now nearing 19 hours in, brisket is at 192.
 

Manster7588

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Did it turn out?
Tasted great, a little dry though. Next time I'm not buying a 14lb'r. The base commissary has some 9lb flats, I'm going that route next time.

Should I have separated the Tip from the Flat?

Still Learning
 

PnkPanther

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Tasted great, a little dry though. Next time I'm not buying a 14lb'r. The base commissary has some 9lb flats, I'm going that route next time.

Should I have separated the Tip from the Flat?

Still Learning
Some people do, you should be able to cook whole

Flat has more fat and helps keep it moist, if you just do point it can dry out.
 

PnkPanther

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Some people do, you should be able to cook whole

Flat has more fat and helps keep it moist, if you just do point it can dry out.
I said that backwards, monday morning

Point is fattier end, flat is dryer, ahh flat, piece
 

Dude

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This seems like a good thread to ask: Does anyone have a good recipe for cooking brisket in kitchen oven? Don’t have a smoker ... beef is a beautiful 9 lb flat that is thawing in fridge.
 

LongtimeRamsFan42

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This seems like a good thread to ask: Does anyone have a good recipe for cooking brisket in kitchen oven? Don’t have a smoker ... beef is a beautiful 9 lb flat that is thawing in fridge.

Really depends on what kind of flavors you are looking for. Otherwise, slow cooking at a low temperature is usually best
 
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