Bubba Unix Dude wrote:

Good and obvious question.

I forget exactly, but it was definitely one over the other, which
will make a difference.

when cooking a full brisket (flat and point together), it seems that
at some point it would make sense to cut the two parts in half due to
different thickness between the two and therefore different finishing
times.

Any thoughts on this?

The temp, IMHO, is best measured in the flat.

"Bubba Unix Dude" wrote in message
...

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
Bubba Unix Dude wrote:

Took it off once it
reached 190 degrees internally.

Where was the temp. measured, in the flat or point?
Dave



Dave,

Good and obvious question.

I forget exactly, but it was definitely one over the other, which will
make
a difference.

when cooking a full brisket (flat and point together), it seems that at
some
point it would make sense to cut the two parts in half due to different
thickness between the two and therefore different finishing times.

Any thoughts on this?

Scott


I got thoughts on it, but you probably don't want to hear them. Leave it in
ONE piece, Put salt and pepper on it or nothing at all. Cook it till the
long slender 2 tine fork will easily turn when stuck in the flat. Cook
between 275° and 350°. I just like the higher temps.
If you don't have the proper fork. Stick your temp probe in the flat. When
it hit's 190+° pull it. Let it sit a bit before you slice it.
You can separate it after it is done. Hint. The point is by far the best
part of a brisket.
--
Big Jim

www.lazyq.com

"Big Jim" wrote in message
news

"Bubba Unix Dude" wrote in message
...

"TFM®" wrote in message
om...
Bubba Unix Dude wrote:
4 I've heard that removing the brisket after four hours, wrapping
it
in
aluminum foil, and the cooking in the oven for more time is also
preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times
that
I
have
done brisket, it was pretty good overall. But, it was dry in some
areas.
What do you recommend for avoiding dry brisket?

Scott


#1, do *not* trim any fat prior to cooking.

#2, Cook hotter than 220. Go for 300 on brisket.

#3, Toss the thermometer. Use the fork.

#4, Use the fork Luke!

TFM®



300 degrees for brisket? Please forgive me for my apparent ignorance,
but
doesn't that seem to be a little high for slow cooking and bbq in
general?
I
thought the philosophy is to go low and slow which translates to about
225
to 250 degrees. This allows time for the breakdown of collagen
connective
tissues. I would figure having the heat at 300 degrees would get away
from
the collagen break down process for brisket.

Please correct me if I wrong...

Thanks,

Scott


You ain't entirely wrong, but you ain't entirely right either. There are
as
many ways to cook a brisket as there are briskets or cooks. I cook butts,
briskets, ribs and chicken every day (well almost) and run my pits above
300° as high as 400° a lot of times. It is justa matter of preference.
There are folks that will say there is only one way cook BBQ. Low and
Slow. Well son it ain't so. What I am saying is you don't have to start
yesterday or the day before to eat smoke cooked meat today.
--
Big Jim

www.lazyq.com



Big Jim,

Thanks for your comments. Interesting. So, when you run your pit between 300
and 400 degrees, does the tough traditional BBQ cuts come out tender just
like they would when someone goes low and slow?

Scott

Bubba Unix Dude wrote:

Big Jim,

Thanks for your comments. Interesting. So, when you run your pit
between 300 and 400 degrees, does the tough traditional BBQ cuts come
out tender just like they would when someone goes low and slow?

Scott, as someone who has had the pleasure of filling up on Big Jim's 'Q on
a couple of occasions, I can tell you that he and Danny Gaulden make some of
the best brisket that has ever melted in your mouth. dang, now I'm drooling
and my stomach is rumblin'
Dave

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
Bubba Unix Dude wrote:

Big Jim,

Thanks for your comments. Interesting. So, when you run your pit
between 300 and 400 degrees, does the tough traditional BBQ cuts come
out tender just like they would when someone goes low and slow?

Scott, as someone who has had the pleasure of filling up on Big Jim's 'Q
on
a couple of occasions, I can tell you that he and Danny Gaulden make some
of
the best brisket that has ever melted in your mouth. dang, now I'm
drooling
and my stomach is rumblin'
Dave



So would it be safe to say that the old expression "There is more than one
way to skin a cat" applies here?

Scott

"Bubba Unix Dude" wrote in message
...

"Dave Bugg" deebuggatcharterdotnet wrote in message
...
Bubba Unix Dude wrote:

Big Jim,

Thanks for your comments. Interesting. So, when you run your pit
between 300 and 400 degrees, does the tough traditional BBQ cuts come
out tender just like they would when someone goes low and slow?

Scott, as someone who has had the pleasure of filling up on Big Jim's 'Q
on
a couple of occasions, I can tell you that he and Danny Gaulden make
some
of
the best brisket that has ever melted in your mouth. dang, now I'm
drooling
and my stomach is rumblin'
Dave



So would it be safe to say that the old expression "There is more than one
way to skin a cat" applies here?

Scott


YES
--
Big Jim

www.lazyq.com

"Bubba Unix Dude" wrote in message
...

"Big Jim" wrote in message
news

"Bubba Unix Dude" wrote in message
...

"TFM®" wrote in message
om...
Bubba Unix Dude wrote:
4 I've heard that removing the brisket after four hours,
wrapping
it
in
aluminum foil, and the cooking in the oven for more time is
also
preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times
that
I
have
done brisket, it was pretty good overall. But, it was dry in some
areas.
What do you recommend for avoiding dry brisket?

Scott


#1, do *not* trim any fat prior to cooking.

#2, Cook hotter than 220. Go for 300 on brisket.

#3, Toss the thermometer. Use the fork.

#4, Use the fork Luke!

TFM®



300 degrees for brisket? Please forgive me for my apparent ignorance,
but
doesn't that seem to be a little high for slow cooking and bbq in
general?
I
thought the philosophy is to go low and slow which translates to about
225
to 250 degrees. This allows time for the breakdown of collagen
connective
tissues. I would figure having the heat at 300 degrees would get away
from
the collagen break down process for brisket.

Please correct me if I wrong...

Thanks,

Scott


You ain't entirely wrong, but you ain't entirely right either. There are
as
many ways to cook a brisket as there are briskets or cooks. I cook
butts,
briskets, ribs and chicken every day (well almost) and run my pits above
300° as high as 400° a lot of times. It is justa matter of preference.
There are folks that will say there is only one way cook BBQ. Low and
Slow. Well son it ain't so. What I am saying is you don't have to start
yesterday or the day before to eat smoke cooked meat today.
--
Big Jim

www.lazyq.com



Big Jim,

Thanks for your comments. Interesting. So, when you run your pit between
300
and 400 degrees, does the tough traditional BBQ cuts come out tender just
like they would when someone goes low and slow?

Scott


YES
--
Big Jim

www.lazyq.com
--
Big Jim

www.lazyq.com

"Big Jim" wrote in message
...

"Bubba Unix Dude" wrote in message
...

"Big Jim" wrote in message
news

"Bubba Unix Dude" wrote in message
...

"TFM®" wrote in message
om...
Bubba Unix Dude wrote:
4 I've heard that removing the brisket after four hours,
wrapping
it
in
aluminum foil, and the cooking in the oven for more time is
also
preferable.

Sure, if you like steamed meat.


Nathan,

That brings up a good question that I have myself. The two times
that
I
have
done brisket, it was pretty good overall. But, it was dry in
some
areas.
What do you recommend for avoiding dry brisket?

Scott


#1, do *not* trim any fat prior to cooking.

#2, Cook hotter than 220. Go for 300 on brisket.

#3, Toss the thermometer. Use the fork.

#4, Use the fork Luke!

TFM®



300 degrees for brisket? Please forgive me for my apparent
ignorance,
but
doesn't that seem to be a little high for slow cooking and bbq in
general?
I
thought the philosophy is to go low and slow which translates to
about
225
to 250 degrees. This allows time for the breakdown of collagen
connective
tissues. I would figure having the heat at 300 degrees would get
away
from
the collagen break down process for brisket.

Please correct me if I wrong...

Thanks,

Scott


You ain't entirely wrong, but you ain't entirely right either. There
are
as
many ways to cook a brisket as there are briskets or cooks. I cook
butts,
briskets, ribs and chicken every day (well almost) and run my pits
above
300° as high as 400° a lot of times. It is justa matter of preference.
There are folks that will say there is only one way cook BBQ. Low
and
Slow. Well son it ain't so. What I am saying is you don't have to
start
yesterday or the day before to eat smoke cooked meat today.
--
Big Jim

www.lazyq.com



Big Jim,

Thanks for your comments. Interesting. So, when you run your pit between
300
and 400 degrees, does the tough traditional BBQ cuts come out tender
just
like they would when someone goes low and slow?

Scott


YES
--
Big Jim

www.lazyq.com
--
Big Jim

www.lazyq.com



Big Jim,

How long does a 10-12 lb brisket usually take at 300-400 degrees to cook?

Scott

Big Jim,

How long does a 10-12 lb brisket usually take at 300-400 degrees to cook?

Scott


I'm not Big Jim but I can imagine his answer would be "until you can
turn a two prong fork in the flat easily". VBG

Jay

wrote in message
...

Big Jim,

How long does a 10-12 lb brisket usually take at 300-400 degrees to cook?

Scott


I'm not Big Jim but I can imagine his answer would be "until you can
turn a two prong fork in the flat easily". VBG

Jay
Jay got it right.
It takes 6-7 hours when cooking between 375° and 400°
--
Big Jim

www.lazyq.com

"Bubbabob" wrote in message
s.com...
"Big Jim" wrote:

wrote in message
...

Big Jim,

How long does a 10-12 lb brisket usually take at 300-400 degrees to
cook?

Scott


I'm not Big Jim but I can imagine his answer would be "until you can
turn a two prong fork in the flat easily". VBG

Jay
Jay got it right.
It takes 6-7 hours when cooking between 375° and 400°


But why would anyone try to cook a brisket at those absurd temps? Leather
manufac

If you ever tried to cook one at those ABSURD temps you would know.
Sometimes you don't have time to do it the slow way.
BTW what qualifies you to make the ABSURD atatment? Tell us how you cook
briskets.
There are plenty of people on the NG that have eaten my briskets. Ask
them.
Appearently you have some experience in leather making.
--
Big Jim

www.lazyq.comturing?

Bubbabob wrote:

But why would anyone try to cook a brisket at those absurd temps?
Leather manufacturing?

The only thing I will say in reply, is that it works. Big Jim has proven it
many times over. It seems contrary to what you would normally consider for
temp., but Jim does it all the time.
Dave

Bubbabob wrote:
"Big Jim" wrote:

wrote in message
...

Big Jim,

How long does a 10-12 lb brisket usually take at 300-400 degrees to
cook?

Scott


I'm not Big Jim but I can imagine his answer would be "until you can
turn a two prong fork in the flat easily". VBG

Jay
Jay got it right.
It takes 6-7 hours when cooking between 375° and 400°


But why would anyone try to cook a brisket at those absurd temps? Leather
manufacturing?


Har! You folks just don't get it do you?

I was never an advocate of Big Jim's temps until I'd actually tasted some of
his product. Now I sit on the other side of the fence laughing at you folks
wasting precious time and energy trying to choke your fire down to absurdly
low levels.

Shit, I can cook at 150 here in Fl with *no* fire. Sometimes it's hard to
keep a fire under 300. I just let it roll and eat earlier.

TFM®

On 4-May-2004, Bubbabob wrote:

But why would anyone try to cook a brisket at those absurd temps? Leather
manufacturing?

What a moron. Go your own way dude. We feed the multitudes and they keep
coming back for more. I had some of Big Jim's (warmed over ) brisket last
saturday and it was to die for. Do your thing, I'll do his. Oh yeh, there
wasn't
any sauce on it either. And when you can equal his cole slaw, come and tell
me how you did it.
--
M&M ("When You're Over The Hill You Pick Up Speed")

"TFM®" wrote in message
. com...
Bubbabob wrote:
"Big Jim" wrote:

wrote in message
...

Big Jim,

How long does a 10-12 lb brisket usually take at 300-400 degrees to
cook?

Scott


I'm not Big Jim but I can imagine his answer would be "until you can
turn a two prong fork in the flat easily". VBG

Jay
Jay got it right.
It takes 6-7 hours when cooking between 375° and 400°


But why would anyone try to cook a brisket at those absurd temps?
Leather
manufacturing?


Har! You folks just don't get it do you?

I was never an advocate of Big Jim's temps until I'd actually tasted some
of
his product. Now I sit on the other side of the fence laughing at you
folks
wasting precious time and energy trying to choke your fire down to
absurdly
low levels.

Shit, I can cook at 150 here in Fl with *no* fire. Sometimes it's hard to
keep a fire under 300. I just let it roll and eat earlier.

TFM®



Big Jim has definitely opened my eyes. I appreciate the information from
everyone. I have learned a lot. I will try this out and my next brisket will
definitely be done this way. I am curious to see if I can achieve the same
results as Big Jim is known for.

Now, earlier in this thread, someone mentioned to not trim any of the fat
off a brisket. Here is a follow up question. I like to use the big packer
cuts that are 10 to 15 lbs plus in size. Those big packer cuts here in the
Phoenix area come with the hard tallowy-like fat. I have read that this fat
doesn't render well and should be trimmed away. Any opinions and ideas?

Scott