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-   -   The Craziness that is Brisket (http://www.bbq-brethren.com/forum/showthread.php?t=157797)

Mattlsmith 04-03-2013 01:05 PM

The Craziness that is Brisket
 
So this morning I throw my 11 pound brisket on the smoke at 4:30 am. I had the temp hold at 250 degrees but 8 hours later it is showing an internal temp of 200 degrees. However, I probe it and feel the brisket and it is not even close to butter. What the heck is going on? Anyone have any idea what I am dealing with?

I mean I took out the probe and am just going on feel now but I keep checking it every hour.

ButtBurner 04-03-2013 01:07 PM

Quote:

Originally Posted by Mattlsmith (Post 2434040)
So this morning I throw my 11 pound brisket on the smoke at 4:30 am. I had the temp hold at 250 degrees but 8 hours later it is showing an internal temp of 200 degrees. However, I probe it and feel the brisket and it is not even close to butter. What the heck is going on? Anyone have any idea what I am dealing with?

I mean I took out the probe and am just going on feel now but I keep checking it every hour.

are you sure your thermo is accurate?

Smoothsmoke 04-03-2013 01:08 PM

You're dealing with a brisket, it will be done when it's done.

landarc 04-03-2013 01:09 PM

It isn't ready yet. Keep cooking and checking every hour or so, soon it will be butter.

Mattlsmith 04-03-2013 01:10 PM

Quote:

Originally Posted by ButtBurner (Post 2434044)
are you sure your thermo is accurate?

Yes I have tried my thermapen and a normal temp gauge and they both show about the same temp.

Quote:

Originally Posted by Smoothsmoke (Post 2434046)
You're dealing with a brisket, it will be done when it's done.

Love it, just wanted to make sure my brisket isn't going to burn up somehow.

Vision 04-03-2013 01:13 PM

Your probe might be in a piece of fat. 11lb at 250 won't be done in 8hr.

Smoothsmoke 04-03-2013 01:14 PM

These briskies are crazy cuts man. I think it'll be done soon. I'd keep checking every half hour to 45 minutes.


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