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Unread 01-20-2013, 08:39 AM   #32
Pitmaster T
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Join Date: 04-03-11
Location: Dickinson, Texas
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Meat at Four A.M.

Imma Scared...

I have been poking fun at asshats every time they come in here saying "helppppppp, my brisket is ruined." Now I get that feeling.... must be in our genes.

But is it ruined?

Internals are not quite 155. Basically, I am feeling the panic for a second or two many people do when they start blindly poking around. Parts feel burned, tough, dry.... but are they? Knowing the brisket is only at 150 helps you. I wrapped it up with NO liquid, in paper then foil (just because I was worried about the paper burning because I do not have an isolator between my meat and my fire. I ramped the temp up to run between 230 and 250. Next check 4 hours.

Last edited by Pitmaster T; 01-20-2013 at 09:41 AM..
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