OK, I just finished up on a thermometer thread about my first brisket I am cooking. It was a huge chunk of meat (16+ pounds) so cut the point off to keep it form taking 16 hours to cook. I have been cooking these two pieces of meat for four hours and the internal temp on both reached 170 degrees. I foiled it at this point as others were suggesting and put it back in the smoker at 225. But even if it takes another three hours (which was the general post foiling guideline I was given) to reach 190+ degrees, that will be only seven hours which is way faster than the 12-16 hours I was led to expect. Any ideas what is going on here? Did cutting off the point cause this drastic reduction in cook time? It is frustrating because I don't have to serve the meat until tomorrow at lunch and cooked it today expecting the long cook time which was not going to work. How should I store the meat for best tenderness and flavor to be served tomorrow? I don't have any cryo packaging. Help a Brethren who is lost in the brisket triangle! LOL!
Backwoods Fatboy, CharBroil Bandera, CharBroil Big Red, Red Thermapen, Maverick ET-732