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11-24-2012, 10:20 AM
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#1 |
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Full Fledged Farker
  
Join Date: 09-10-12
Location: So Cal
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Thoughts on my Brisket
I put a 13Lb full packer on my UDS 12 hours ago. Been running in the 225 range. Just did my first check and the flat felt tuff to probe around 165 but the point was soft in the high 180's. Does that sound odd?
I closed her up and bumped up the temp to 250ish. I was guestimating 14-16 hours anyways.... |
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11-24-2012, 10:34 AM
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#3 |
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is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
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^^^^+1... what he said
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open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy  "Smoke on Brothers and Sisters"
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11-24-2012, 11:55 AM
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#4 |
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Quintessential Chatty Farker
  
Join Date: 07-01-07
Location: Southeastern Pa
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The point has a lot more fat then the flat so it's going to probe differently. Concentrate on the flat.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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11-24-2012, 02:08 PM
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#5 |
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Babbling Farker
Join Date: 07-04-09
Location: Jonesboro,Tx
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If you would have started that 13 lb hunk of Bovine Goodness off at min of 275 it would have been finished in less than 8 hrs. It aint done till it probes like butta all over.
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I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC |
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11-24-2012, 02:19 PM
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#6 | |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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