hot and fast not ment to be?

phil c · 11-10-2012, 04:28 PM

upper 60s today, so when I got up this AM I trimmed up a 12 lb. packer, gave it a nice coat of Big Mistas Bitchin beef rub heated up the stickburner and tossed her on at 7 figuring it would be done around 5 or so. The stickburner was cruisin along between 2 and 3 hundred mostly around 250, while I was doing other things. About 1:30 I realized I hadnt stuck the temp probe in so I tried. It went in like butter, all over. I was reading 205-210 internal no matter where I stuck it. So off it came and foiled and into the cooler with some towels. BTW it tastes great, I had to test it!
I have never had a packer go this fast! at least 2 1/2 hrs sooner than expected? The stickburner was runnin like it always does, I think both my therms on it are good, never had a prob with them before and they were runnin the same readings. I was burning well seasoned oak.
The packer was one from Sams, no thicker of thinner than any other Ive ever done.
Anyone ever had one go this speedy?

Bludawg · 11-10-2012, 04:38 PM

All the time, I aint cooked a brisket past 6 hrs in I can't remember how long

Vision · 11-10-2012, 04:49 PM

It must have spent more time around 300 then 250.

landarc · 11-10-2012, 07:57 PM

I think Vision is right, I think today it must have run hotter. There are some variations, cut to cut, but, I can't remember a 6 hour packer at 250F.

phil c · 11-11-2012, 06:35 AM

It must have spent more time on the side nearer 300. Thats the only thing I can fgure out. Lessons learned? Put in my probe therm when I put on th meatSo I can see whats going on. I just got lucky I checked it when I did.
On the upside it tasted excellent, maybe just a little dryer than one of my other briskets, but still very tasty!

Pitmaster T · 11-11-2012, 07:55 AM

who gives a ****ing ****. a brisket is ****ing done when its ****ing done. ****!

:)

stephan · 11-11-2012, 08:04 AM

How did it come out isn't thats what really matters

Enkidu · 11-11-2012, 09:50 AM

I've only cooked 2 briskets HnF so far, but both were done in the 6 hour range without crutching. Both were +/- 12 lbs.

QTEX · 11-11-2012, 04:03 PM

Hmm this is interesting, I'm in deep south Texas and at the cook off yesterday my ribs were done 2 hours early and my brisket was done two hours early. In the conversation with some of the other cooks before and while standing around at the awards there were several other teams that said the same thing. One of my buddies was competing at a different event 2 hours north of me and several teams there had the exact same thing happen. For sure I know my temps were exactly the same as always and my meats were exactly the same as always, everybody else said the same thing about their's. We had a brutal southeast wind so we were thinking maybe the atmospheric pressure? But your way north of us so I guess its still a mystery. Just find it interesting we all had the same issues.

phil c · 11-11-2012, 04:44 PM

Quote:

Originally Posted by QTEX

Hmm this is interesting, I'm in deep south Texas and at the cook off yesterday my ribs were done 2 hours early and my brisket was done two hours early. In the conversation with some of the other cooks before and while standing around at the awards there were several other teams that said the same thing. One of my buddies was competing at a different event 2 hours north of me and several teams there had the exact same thing happen. For sure I know my temps were exactly the same as always and my meats were exactly the same as always, everybody else said the same thing about their's. We had a brutal southeast wind so we were thinking maybe the atmospheric pressure? But your way north of us so I guess its still a mystery. Just find it interesting we all had the same issues.

Yeah I'm WAY north of Edinburg! Hows the Javelina huntin down there?My wife suggested that it may be lower humidity, and an incoming front.

captndan · 11-12-2012, 06:23 AM

Don't mess with Mother Nature.

Jason TQ · 11-12-2012, 06:53 AM

Quote:

Originally Posted by Pitmaster T

who gives a ****ing ****. a brisket is ****ing done when its ****ing done. ****!

:)

Now I'm just shooting from the hip here, but I think Phil, who posed the original question, gave a ****ing ****.

.

QTEX · 11-12-2012, 07:13 PM

Quote:

Originally Posted by phil c

Yeah I'm WAY north of Edinburg! Hows the Javelina huntin down there?My wife suggested that it may be lower humidity, and an incoming front.

Lots of Havalinas down here for sure, thats what we were thinking, the wind was brutal saturday because the front was almost coming in and so we thought maybe something about the atmospheric pressure maybe because of that too.

HBMTN · 11-12-2012, 09:00 PM

I cook 15lb ers in 5-6 hours all the time.

11-10-2012, 04:28 PM	#1
phil c Full Fledged Farker Join Date: 12-31-11 Location: Center Point, Iowa	hot and fast not ment to be? upper 60s today, so when I got up this AM I trimmed up a 12 lb. packer, gave it a nice coat of Big Mistas Bitchin beef rub heated up the stickburner and tossed her on at 7 figuring it would be done around 5 or so. The stickburner was cruisin along between 2 and 3 hundred mostly around 250, while I was doing other things. About 1:30 I realized I hadnt stuck the temp probe in so I tried. It went in like butter, all over. I was reading 205-210 internal no matter where I stuck it. So off it came and foiled and into the cooler with some towels. BTW it tastes great, I had to test it! I have never had a packer go this fast! at least 2 1/2 hrs sooner than expected? The stickburner was runnin like it always does, I think both my therms on it are good, never had a prob with them before and they were runnin the same readings. I was burning well seasoned oak. The packer was one from Sams, no thicker of thinner than any other Ive ever done. Anyone ever had one go this speedy?

11-10-2012, 04:38 PM	#2
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	All the time, I aint cooked a brisket past 6 hrs in I can't remember how long __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

11-10-2012, 04:49 PM	#3
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	It must have spent more time around 300 then 250. __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

11-10-2012, 07:57 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I think Vision is right, I think today it must have run hotter. There are some variations, cut to cut, but, I can't remember a 6 hour packer at 250F. __________________ [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]

11-11-2012, 07:55 AM	#6
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	who gives a **ing . a brisket is ing done when its ing done. ! :) __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder**

11-11-2012, 06:35 AM	#5
phil c Full Fledged Farker Join Date: 12-31-11 Location: Center Point, Iowa	It must have spent more time on the side nearer 300. Thats the only thing I can fgure out. Lessons learned? Put in my probe therm when I put on th meatSo I can see whats going on. I just got lucky I checked it when I did. On the upside it tasted excellent, maybe just a little dryer than one of my other briskets, but still very tasty!

11-11-2012, 08:04 AM	#7
stephan is one Smokin' Farker Join Date: 07-02-10 Location: lake grove, new york	How did it come out isn't thats what really matters

11-11-2012, 09:50 AM	#8
Enkidu Take a breath! Join Date: 06-12-12 Location: Los Angeles	I've only cooked 2 briskets HnF so far, but both were done in the 6 hour range without crutching. Both were +/- 12 lbs. __________________ 22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732

11-11-2012, 04:03 PM	#9
QTEX Full Fledged Farker Join Date: 07-25-12 Location: Edinburg	Hmm this is interesting, I'm in deep south Texas and at the cook off yesterday my ribs were done 2 hours early and my brisket was done two hours early. In the conversation with some of the other cooks before and while standing around at the awards there were several other teams that said the same thing. One of my buddies was competing at a different event 2 hours north of me and several teams there had the exact same thing happen. For sure I know my temps were exactly the same as always and my meats were exactly the same as always, everybody else said the same thing about their's. We had a brutal southeast wind so we were thinking maybe the atmospheric pressure? But your way north of us so I guess its still a mystery. Just find it interesting we all had the same issues.

11-12-2012, 06:23 AM	#11
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	Don't mess with Mother Nature.

11-12-2012, 09:00 PM	#14
HBMTN is Blowin Smoke! Join Date: 10-16-08 Location: Virginia	I cook 15lb ers in 5-6 hours all the time.