The Craziness that is Brisket

Mattlsmith · Apr 3, 2013

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.

ButtBurner · Apr 3, 2013

Mattlsmith said:
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?

Smoothsmoke · Apr 3, 2013

You're dealing with a brisket, it will be done when it's done.

landarc · Apr 3, 2013

It isn't ready yet. Keep cooking and checking every hour or so, soon it will be butter.

Mattlsmith · Apr 3, 2013

ButtBurner said:
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.

Smoothsmoke said:
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.

Vision · Apr 3, 2013

Your probe might be in a piece of fat. 11lb at 250 won't be done in 8hr.

Smoothsmoke · Apr 3, 2013

These briskies are crazy cuts man. I think it'll be done soon. I'd keep checking every half hour to 45 minutes.

The Craziness that is Brisket

Mattlsmith

Knows what a fatty is.

ButtBurner

Babbling Farker

Smoothsmoke

Babbling Farker

landarc

somebody shut me the fark up.

Mattlsmith

Knows what a fatty is.

Vision

is Blowin Smoke!

Smoothsmoke

Babbling Farker

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