14lb whole brisket. Should I....?

[Anonymous]

Rather than splittin' it, I'm gonna burn her whole and was wonderin' if I should cook it slower & lower or at the same pace as I usually do my flats until done. I do understand it will take longer. I'm just wanting to know at what intesity should I focus on here?

[Buckeye]

I'd cook it at tha same temp/pace ya been cookin yer flats at. Now ya got more time ta drink more beer 8) .

[redneck cooker]

I agree with my twin brutha Buckster, 100% on this un!!!!! :D :D :D


Your wife finds out about that pit , she might burn yer azz whole!!! :shock: :shock: :wink:

[TAR RIVER RAT]

Fatz. Low and slow and I like that about the beer time. Since you are going to cook offs, nothing like practice and repetition.
Tar

[Cal_BBQ Pit]

I use the same method.......225 ~12 hours until its about 185-190 internal temp......I wrap about the 5th hours and sauce it up...........good luck 8)

[Buckeye]

Cal...when u say "sauce it up" ...r u talkin bout saucin tha meat er saucin' yer liver :shock: :roll: 8) :lol: :lol:

[redneck cooker]

Remember--- the liver is evil :evil: and MUST be punished!!!! :shock: :shock: :wink:


Lots of Purple Rain!!! :D :D Right Bucky :?: :wink:

[Buckeye]

Yeeeaaah Baaaby :P :P :P :P :P :lol: :lol:

[jshively]

Remember--- the liver is evil :evil: and MUST be punished!!!! :shock: :shock: :wink:


Lots of Purple Rain!!! :D :D Right Bucky :?: :wink:

The liver also regeneragetes itself as long as cirocias of the liver has not set in. It will remove bad sections and add good sections. You can't kill the liver baby!!!!!!!!!!

[1044]

Would you like grilled onions to go with that liver?

[Woodman]

I like to deep fry my briskets, kinda like they do turkey. Yep "high and fast" that's my motto! I'm changin my name to "Oilcan!"-Oilcan

PS when you do em like this , they taste just like chicken. OC

[gatorpit]

I can tell ya this, don't ever try to cook an 18 lbs brisket for a competition :shock: . That is all I have to say about that. :cry:

Ritch "brisket sucked this past weekend" Robin

[Buckeye]

Would you like grilled onions to go with that liver? Yes pleeze 8)

[Paul Taylor]

Hey FATZ, There ain't nothing wrong with doing a 14lb brisket like the flats. Just don't split it @ all. I don't recommend that. Just put it on @ around 3:00 a/m & let her go untill around 1:00 p.m or naybe 2 or 3. Then sauce & wrap it up & either put it back on ther pit for another 2-4 hours or put it in a 200 degree oven for the same time. That way, you know that there's a STEADY temp thing happening. Then pull it, inwrap it,drain the jucies & save them to use as either dipping sauce or to put in your BBQ pinto's.The sky's the limit.I just say don't cut nothing until after your cook. :D :D Now as we say back home,ENJOY YOUSELF!!! :D :D :lol: :lol: 8) 8)

Paul Taylor

[Cal_BBQ Pit]

Buckeye Posted: Thu Aug 19, 2004 2:41 pm Post subject:

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Cal...when u say "sauce it up" ...r u talkin bout saucin tha meat er saucin' yer liver


Liver....... :shock: :shock: :?:

[herper]

what, no bacon with the liver and onions? :? :o :o :? uncivilized, horrible ,may as well eat chicken

[Buckeye]

what, no bacon with the liver and onions? :? :o :o :? uncivilized, horrible ,may as well eat chickenWho's? :shock: :o ..Mine er yern? :P :twisted:

[redneck cooker]

Neither :!: :!: :!: :!: :P :P :P :wink: