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  #111  
Old 08-13-2011, 12:08 PM
Duganboy Duganboy is offline
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Bill or other expert, do you measure the temp in the flat of the brisket or the point? TIA
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  #112  
Old 08-13-2011, 12:36 PM
cappy cappy is offline
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Quote:
Originally Posted by Duganboy View Post
Bill or other expert, do you measure the temp in the flat of the brisket or the point? TIA
The flat - and through the side.

See:

http://farm7.static.flickr.com/6027/...235b390d_b.jpg

It should be in a representative area of thickness, centered on the side. In other words, don't put it at the very tip of the flat or in the thicker part of the flat close to the point, but somewhere in between.
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  #113  
Old 08-13-2011, 12:40 PM
Duganboy Duganboy is offline
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Quote:
Originally Posted by cappy View Post
The flat - and through the side.

See:

http://farm7.static.flickr.com/6027/...235b390d_b.jpg

It should be in a representative area of thickness, centered on the side. In other words, don't put it at the very tip of the flat or in the thicker part of the flat close to the point, but somewhere in between.
Thanks Cappy. Makes sense and the picture was, as they say, "worth a 1000 words".
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  #114  
Old 10-17-2011, 11:50 AM
Jmoney7269 Jmoney7269 is offline
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I'm always lookin for ways to make better brisket. I'm a newbie on this site but do cook pretty good BBQ. 180 or so for 2-3 hrs with mesquite and oak, then 250 after that till 160 internal. Foil till 195-200 internal.


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  #115  
Old 04-20-2012, 05:49 PM
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AustinKnight AustinKnight is offline
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I like aged briskets about 60 days maybe keep them in rotation in the mini fridge, equal parts of kosher salt,coarse black pepper, salt free lemon pepper(Mrs dash) light a full chimney of lump let it ash over then dump it in the middle of my charcoal basket I cook on a UDS. Set the DigiQ to 225 put the brisket on at that temp for a few hours then ramp up the temp 350* to finish it off and wrap it in butcher paper and rest it in a cooler for 4 hours rest is key I pull at 205-210 when it's toothpick tender I just got old #2 and GC rubs so I'll be doing a aged brisket May 5 I'll post the end results.

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  #116  
Old 04-21-2012, 09:58 AM
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bigwheel bigwheel is offline
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Looks mighty tasty. Welcome.
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  #117  
Old 04-21-2012, 01:22 PM
Brisket Bob Brisket Bob is offline
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Pretty pics all around.
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  #118  
Old 04-21-2012, 01:43 PM
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Thx bigwheel.
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  #119  
Old 04-22-2012, 04:29 PM
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Quote:
Originally Posted by Duganboy View Post
Bill or other expert, do you measure the temp in the flat of the brisket or the point? TIA
In the point ....
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  #120  
Old 09-01-2012, 01:48 PM
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Smile Question about cooking beef round sirloin tip roast

I have a new hybrid charcoal/gas bbq to break in today. I bought a 8 1/2 pound beef round sirloin tip roast to cook this afternoon.

I have the charcoal lit and cedar chips standing by. Can someone tell me how long to cook it and at what temperature?

Do i need to season or baste it? Any help is appreciated!
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