"mtbchip" > wrote in message
...
> in article , Jack Curry at Jack-CurryRemove
> wrote on 10/21/04 7:05 PM:
>
> >
> > "mtbchip" > wrote in message
> > ...
> >> GIANT SNIP
> >>
> >> O.K.! Today is my FIRST brisket in the Kamado, and I'm ready to follow
> >> directions. If I cook this 6 pound brisket at 250°, about how long. I'm
> >> using a foiled pizza stone for heat deflection and a drip pan filled with
> >> fresh cut herbs and 1/2 full of water.
> >>
> >> Any suggestions. The boy hits he rack tonight at 9:00 for 6:00 dinner
> >> tomorrow.
> >>
> >> Chip
> >> San Diego
> >
> > Roughly 1.5 hrs per pound, but the answer is FORK TEST, not time or
> > temperature. When a fork slides into the flat and twists easily, it's done.
> > And the water thing? Waste of time and water.
> >
> > Jack Curry
> >
> O.K., I'll skip the water, move the brisket on to the upper grill, and use
> an empty tin on the main grill to collect drippings for the gravy. At 1.5
> X 5.89 pounds, I'll aim for 8 hours at 225°-250°. I'll fire up the K7 at
> 8AM, cook until 4PM , but not until the "fork of fortitude" says so.
>
> Thanks SO much to all that post here. Great place to learn and not burn
> the meat!
>
> Chip
Be careful here. At 6 lbs., I suspect your brisket is a flat, not a full packer
cut. If so, the 1.5 hrs./lb. goes out the window.
Not nearly as much fat or connective tissue to deal with. It may be done _a lot_
faster.
Repeat after me, "the fork is my friend".
__________
ht_redneck
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