"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
manufacturing?

Well I tried the higher temps last night. Even though it wasn't a brisket, I
cooked two 7-8 lb. pork butt roasts on my WSM last night at the higher temps
that Big Jim has suggested. I used two chimneys of glowing white hot
Kingsford Briquets for my fire. I then put 5-6 chunks of hickory directly
onto the fire to produce some hickory smoke flavor. I put sand in my water
pan and covered with aluminum foil. The vents were left wide open and I was
able to maintain internal WSM temps of about 330-335 degrees. I put the
roasts on the top grill fat side down. The roasts were finished in 3 hrs and
20 minutes and came off at about 165 degrees (personal preference - I like
sliceable pork not the pulled pork that comes off at 190 degrees which in
the past was dry). The roasts had a nice thick bark and the color was a rich
dark brown-red on the surface.

One word on the taste - Wow! Best pork butts that I have ever done. The
great thing that it took 3 hrs and 20 minutes instead of the normal 7-8
hours from before.

I am now anxious to try this with a brisket...

Scott

Bubba Unix Dude wrote:

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?

It depends on the thickness of the fat, really. I like to have between 1/4
to 3/8", and will trim anything beyond that. Most of the time, the "packer
cuts" -- see my note below --- will be trimmed to that level prior to cvp.
Dave

NOTE: There ain't no such thing as a "packer cut" around here. Most of the
meat packers and butchers that I've talked to, and have purchased from,
order by the USDA standardized "Institutional Meat Purchase Specifications".
I think the term "packer cut" refers to the IMPS (Institutional Meat
Purchase Specifications) number of either 119 or 120. For those who would
like to confirm this, I've posted the URL below. This is a PDF file. The
description of the brisket cuts begin on page 30. I typically will order
Brisket 119, although Brisket 120 isn't bad.
http://www.ams.usda.gov/lsg/imps/imps100.pdf

On Tue, 04 May 2004 22:01:47 GMT, "Big Jim"
wrote:

snip

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.

Hey Big Jim?

How long did you cook that brisket we had Saturday
(http://www.chefjuke.com/bigjim/html/bigjim-017.html) and at what temp
didja cook it?

If that was 400 degree brisket then I'm cooking at 400 from now on!

MMMM that was good!



-Chef Juke
http://www.chefjuke.com
"Everybody Eats when they come to MY house!"

(Remove the CAPS from the return address when sending email replies)

"Chef Juke" wrote in message
...
On Tue, 04 May 2004 22:01:47 GMT, "Big Jim"
wrote:

snip

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.

Hey Big Jim?

How long did you cook that brisket we had Saturday
(http://www.chefjuke.com/bigjim/html/bigjim-017.html) and at what temp
didja cook it?

If that was 400 degree brisket then I'm cooking at 400 from now on!

MMMM that was good!



-Chef Juke
http://www.chefjuke.com
"Everybody Eats when they come to MY house!"

(Remove the CAPS from the return address when sending email replies)

Right at 400, maybe a bit under.
--
Big Jim

www.lazyq.com

On Thu, 06 May 2004 00:20:37 GMT, "Big Jim"
wrote:

Right at 400, maybe a bit under.

And how long does a 400F brisket take?

-sw

Bubba Unix Dude wrote:

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?



I don't reckon I could fault you for trimming the "meteorite" from the
packer cut.

I never trim anything until it's cooked, but that big lump of shit should
prolly go.

TFM®

Bubba Unix Dude wrote:


The roasts were finished in 3 hrs and
20 minutes and came off at about 165 degrees (personal preference - I like
sliceable pork not the pulled pork that comes off at 190 degrees which in
the past was dry).


This shoulda been your first clue that you were doing something wrong by
cooking so slowly.

TFM®

Steve Wertz wrote:
On Thu, 06 May 2004 00:20:37 GMT, "Big Jim"
wrote:

Right at 400, maybe a bit under.

And how long does a 400F brisket take?

-sw


Same as the rest of 'em.........until they're done.

TMF®

On Thu, 06 May 2004 03:49:31 GMT, "TFM®"
wrote:

Steve Wertz wrote:
On Thu, 06 May 2004 00:20:37 GMT, "Big Jim"
wrote:

Right at 400, maybe a bit under.

And how long does a 400F brisket take?

Same as the rest of 'em.........until they're done.

Certainly you can narrow it down to a two hour span. I've done
brisket at 300 and it takes about 7 hours. So I'd guess 400 could
take as little as 4-5.

-sw (still wondering why an oven can cook a brisket in 4.5 hours
at 250F)

Big Jim wrote:
"Chef Juke" wrote in message
...

On Tue, 04 May 2004 22:01:47 GMT, "Big Jim"
wrote:

snip

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.

Hey Big Jim?

How long did you cook that brisket we had Saturday
(http://www.chefjuke.com/bigjim/html/bigjim-017.html) and at what temp
didja cook it?

If that was 400 degree brisket then I'm cooking at 400 from now on!

MMMM that was good!



-Chef Juke
http://www.chefjuke.com
"Everybody Eats when they come to MY house!"

(Remove the CAPS from the return address when sending email replies)


Right at 400, maybe a bit under.

So what's the secret? What does this work? Is "low and slow" simply
unnecessary? Or do you do something special to make up for the high
temperatures?

"Steve Wertz" wrote in message
...
On Thu, 06 May 2004 03:49:31 GMT, "TFM®"
wrote:

Steve Wertz wrote:
On Thu, 06 May 2004 00:20:37 GMT, "Big Jim"
wrote:

Right at 400, maybe a bit under.

And how long does a 400F brisket take?

Same as the rest of 'em.........until they're done.

Certainly you can narrow it down to a two hour span. I've done
brisket at 300 and it takes about 7 hours. So I'd guess 400 could
take as little as 4-5.

-sw (still wondering why an oven can cook a brisket in 4.5 hours
at 250F)

Steve,

If you read earlier in this thread, Big Jim already answered your question.

Here is his anwer -

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

Scott

"Big Jim" wrote in message . ..
"Chef Juke" wrote in message
...
On Tue, 04 May 2004 22:01:47 GMT, "Big Jim"
wrote:

snip

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.

Hey Big Jim?

How long did you cook that brisket we had Saturday
(http://www.chefjuke.com/bigjim/html/bigjim-017.html) and at what temp
didja cook it?

If that was 400 degree brisket then I'm cooking at 400 from now on!

MMMM that was good!



-Chef Juke
http://www.chefjuke.com
"Everybody Eats when they come to MY house!"

(Remove the CAPS from the return address when sending email replies)

Right at 400, maybe a bit under.

Big Jim -

I feel like a clueless newbie all over again! ~400F! I will defintely
try for my next brisket or butt cook. You usually Lazy Q it and skip
messing with lump too, right?

Rob
Q 4 all.

"Rob" wrote in message
om...


I feel like a clueless newbie all over again! ~400F! I will defintely
try for my next brisket or butt cook. You usually Lazy Q it and skip
messing with lump too, right?

Rob
Q 4 all.
--
Yep
Big Jim

www.lazyq.com

On Tue, 04 May 2004 22:01:47 GMT, "Big Jim"
wrote:

There are plenty of people on the NG that have eaten my briskets. Ask
them.

Big Jim,

As one of the people who have eaten your BBQ, the only comment I can
make is Delicious.

In case this was not clear to the peanut gallery, or should I say
leather shoe gallery g Big Jim know BBQ, Big Jim cooks, not just
talks about, BBQ and everything I have tasted off of Big Jim's pit has
been delicious in the extreme.

Regards

Smoking in Chicago,
Gary

"G Wiv" wrote in message
...
On Tue, 04 May 2004 22:01:47 GMT, "Big Jim"
wrote:

There are plenty of people on the NG that have eaten my briskets. Ask
them.

Big Jim,

As one of the people who have eaten your BBQ, the only comment I can
make is Delicious.

In case this was not clear to the peanut gallery, or should I say
leather shoe gallery g Big Jim know BBQ, Big Jim cooks, not just
talks about, BBQ and everything I have tasted off of Big Jim's pit has
been delicious in the extreme.

Regards

Smoking in Chicago,
Gary

-- Than you Mr. Diviott
Have you heard from Bobby Flay about the Face-off yet?
Big Jim

www.lazyq.com