Brisket????????!

[Neil]

Is it possible a 12#+ whole brisket could reach 200* internal in 9 hours at chamber temps that never surpassed 250*? At the 9 hour mark I pulled the brisket with a 206* internal temp in the center of the flat and a 199* internal temp in the center of the point. It wasn't burnt on the outside. I'm figuring I have major themometer malfunctions going on today. The brisket is wrapped in the cooler now and I will check it with an instant read thermometer that I know works later on. The 9# butt I was also smoking is at 164* at the 10 hour mark. Butt was just obove the water pan with the brisket above the butt.

[jminion]

Neil what does it feel like when slide a probe into the flat, if it is not tender then it needs more time.

[Solidkick]

I agree with Jim, what does it feel like when the probe slides in? At 206* internal, you should have very little resistance at all, almost like sliding it into a stick of warm butter.

I guess it could be possible, maybe steamed a little if directly just above the water pan. Chances are your brisket acted like a heat shield to the butt. Looks like it is going to run closer to 1.5 hours per lb.

[tommykendall]

Is it possible a 12#+ whole brisket could reach 200* internal in 9 hours at chamber temps that never surpassed 250*?


How much fat? I would be terribly surprised if it was full of fat.

[Neil]

I let it sit in the cooler for five hours then stuck it in the fridge. Warming it up right now. I'll find out and let you know how it turned out after the rose bowl.

[BBQchef33]

Even kobes go for about an hr per lb. 9 hours on a 12lber is real fast.. I learned along time ago, the feel of the probe and not the temperature is a much better measure. I've had briskets that were fork tender at 180-185 and others that had to go to 190-195. Some were done in 10hrs and others 18. After 180 degrees... The ultimate test is poking your meat, :shock: not time or temp.

[Neil]

The ultimate test is poking your meat

I love poking good meat

[Neil]

Go figure. Turned out to be the best brisket I've ever done. Tatey and tender, that was a first for me. Always had good taste but could never reach nirvana tenderness.

[tommykendall]

Tatey and tender


Now that's a new one...

[Bigdog]

Tatey and tender


Now that's a new one...

Stubby Mod :P

[Neil]

Phil's rubbing off on me!

[parrothead]

Phil's rubbing off on me!

Pass it on. nuff said.

[jt]

Phil's rubbing off on me!

Kinda like a dog humping your leg? :twisted: :shock: :twisted:

[BigAl]

Wise Words from the 'matic dog trainner. "When a Pitbull is humping your leg, it is best to just let him finish."