MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 04-03-2013, 01:05 PM   #1
Mattlsmith
On the road to being a farker
 
Join Date: 07-29-12
Location: Salt Lake City, UT
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.
Mattlsmith is offline   Reply With Quote




Old 04-03-2013, 01:07 PM   #2
ButtBurner
Babbling Farker

 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

Quote:
Originally Posted by Mattlsmith View Post
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.
are you sure your thermo is accurate?
ButtBurner is offline   Reply With Quote


Old 04-03-2013, 01:08 PM   #3
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

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
Smoothsmoke is offline   Reply With Quote


Old 04-03-2013, 01:09 PM   #4
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

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]
landarc is offline   Reply With Quote


Old 04-03-2013, 01:10 PM   #5
Mattlsmith
On the road to being a farker
 
Join Date: 07-29-12
Location: Salt Lake City, UT
Default

Quote:
Originally Posted by ButtBurner View Post
are you sure your thermo is accurate?
Yes I have tried my thermapen and a normal temp gauge and they both show about the same temp.

Quote:
Originally Posted by Smoothsmoke View Post
You're dealing with a brisket, it will be done when it's done.
Love it, just wanted to make sure my brisket isn't going to burn up somehow.
Mattlsmith is offline   Reply With Quote


Old 04-03-2013, 01:13 PM   #6
Vision
is One Chatty Farker
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Default

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
Vision is offline   Reply With Quote


Old 04-03-2013, 01:14 PM   #7
Smoothsmoke
Babbling Farker
 
Join Date: 01-20-10
Location: Monterey, CA
Default

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
Smoothsmoke is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:06 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts