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Unread 04-03-2013, 01:05 PM   #1
Mattlsmith
Knows what a fatty is.
 
Join Date: 07-29-12
Location: Salt Lake City, UT
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Default 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.
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