Must be Roadrunner and not Brisket

Fireburd · Apr 28, 2013

Kind of frustrated right now as my 7.5 pound brisket decided to reach its 170 stall in a mere 2.5 hours. Looks like I will be cooling and reheating for dinner because I have never tried to rest a brisket for 7 hours (figuring I pull this in 2 hours). I think they swapped my beef for roadrunner considering how fast this is moving.

Ron_L · Apr 28, 2013

What's your pit temp? I think you have a while to go.

Also, check in a different spot as well.

Remember, your end goal is probe tender, not a specific internal temp.

Fireburd · Apr 28, 2013

Pit has been running around 250. When the maverick read 170 I opened it up and my thermo was reading 160-170 depending on where I probed. I went ahead and wrapped in BP as I likedy color and just riding it out now. Currently at 181 so we will see what happens. I searched and saw some people have gotten 7 hours resting in a cooler so I'm hoping for the best.

Ron_L · Apr 28, 2013

Preheat the cooler with hot water (then dump it and dry it :-D) and stuff it with old towels or newspaper and keep the maverick probe in the brisket so you know if it gets close to 140.

Fireburd · Apr 28, 2013

That's my plan as of now. Thank you for reassuring me. So much for a fresh juicy brisket but I'm sure it will be fine.

Bludawg · Apr 28, 2013

I would let that flat rest on the counter top wrapped in its BP for 30 min before putting it in a cooler to slow the carry over during the rest.

garzanium · Apr 28, 2013

same thing happened to me yesterday at a comp...15lber cooked in 7hrs...was butter probe tender...but,turn in was 4hrs away. put in the cooler to hold it dried up a bit..oh well

Must be Roadrunner and not Brisket

Fireburd

Knows what a fatty is.

Ron_L

Administrator

Fireburd

Knows what a fatty is.

Ron_L

Administrator

Fireburd

Knows what a fatty is.

Bludawg

somebody shut me the fark up.

garzanium

Full Fledged Farker

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