|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
04-03-2013, 01:05 PM | #1 |
On the road to being a farker
Join Date: 07-29-12
Location: Salt Lake City, UT
|
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. |
|
04-03-2013, 01:07 PM | #2 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
|
Quote:
|
|
|
04-03-2013, 01:08 PM | #3 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
|
You're dealing with a brisket, it will be done when it's done.
__________________
Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
|
04-03-2013, 01:09 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
It isn't ready yet. Keep cooking and checking every hour or so, soon it will be butter.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
04-03-2013, 01:10 PM | #5 |
On the road to being a farker
Join Date: 07-29-12
Location: Salt Lake City, UT
|
Yes I have tried my thermapen and a normal temp gauge and they both show about the same temp.
Love it, just wanted to make sure my brisket isn't going to burn up somehow. |
|
04-03-2013, 01:13 PM | #6 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
|
Your probe might be in a piece of fat. 11lb at 250 won't be done in 8hr.
__________________
Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
|
04-03-2013, 01:14 PM | #7 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
|
These briskies are crazy cuts man. I think it'll be done soon. I'd keep checking every half hour to 45 minutes.
__________________
Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
|
Thread Tools | |
|
|