I'm tired and brisket is not done!!

Dakaty · 06-13-2010, 10:16 PM

I've been cooking these three 12 pound briskets since 6 this morning and they are just now (10 PM) at 160 - 165 degrees.

I wrapped them in foil, moved them inside to the oven and kicked it to 300 degrees. I cooked them all day at 225.

Any ideas on how long it will take to get these babies to 190? I need my beauty sleep!

ZZZZZ

Bill

stiffy · 06-13-2010, 10:24 PM

Where did you measure your cooking temp at? I started A single 12 # Full Packer at 230 this morning and it sat in the drum at 275-300 the whole time, and it was done at 10 AM.

jgh1204 · 06-13-2010, 10:30 PM

My guess would be that while the temp says 225 where you are measuring, the meat is not getting that high of temps.

KSims1868 · 06-13-2010, 10:43 PM

At 225* I would expect them to take 12-14 hrs. The 12-14 lb range is my favorite size. I've NEVER had 1 finished in under 12 hrs, and add to that "resting time" it always take 14-16 hrs for a brisket that size when I cook it.

Once you break that 165* mark it will probably only take another 1-2 hrs to be at 190. You're almost there.

Harbormaster · 06-14-2010, 12:40 AM

I did a 14 lb (before I trimmed it) packer this weekend in one of my WSMs. Flat on top rack, point on bottom, 250 dome temp. At 10 hours in I had to foil the flat for the last 2 hours to get it finished in time.

The thing about meat, is that it's done when it's done.

kickassbbq · 06-14-2010, 05:30 AM

I did a 17 lb. Packer this weekend and it was at 205 internal temp in 5.5 hours!!!
Perfecto every time.

barbefunkoramaque · 06-14-2010, 08:15 AM

Takes a longer time to make brisket jerky.

06-13-2010, 10:16 PM	#1
Dakaty Full Fledged Farker Join Date: 01-05-06 Location: Katy, Texas Downloads: 0 Uploads: 0	I'm tired and brisket is not done!! I've been cooking these three 12 pound briskets since 6 this morning and they are just now (10 PM) at 160 - 165 degrees. I wrapped them in foil, moved them inside to the oven and kicked it to 300 degrees. I cooked them all day at 225. Any ideas on how long it will take to get these babies to 190? I need my beauty sleep! ZZZZZ Bill

06-13-2010, 10:24 PM	#2
stiffy Full Fledged Farker Join Date: 03-26-09 Location: NW, MO Downloads: 0 Uploads: 0	Where did you measure your cooking temp at? I started A single 12 # Full Packer at 230 this morning and it sat in the drum at 275-300 the whole time, and it was done at 10 AM. __________________ - 22" UDS & 16" UDS - 26" Char-broiler Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)Donated to a friend, 22.5" 3 Wheeler B(1980)

06-13-2010, 10:30 PM	#3
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town) Downloads: 0 Uploads: 0	My guess would be that while the temp says 225 where you are measuring, the meat is not getting that high of temps. __________________ Wannabe BBQ Illuminati

06-13-2010, 10:43 PM	#4
KSims1868 Full Fledged Farker Join Date: 04-26-10 Location: Houston, TX Downloads: 0 Uploads: 0	At 225* I would expect them to take 12-14 hrs. The 12-14 lb range is my favorite size. I've NEVER had 1 finished in under 12 hrs, and add to that "resting time" it always take 14-16 hrs for a brisket that size when I cook it. Once you break that 165* mark it will probably only take another 1-2 hrs to be at 190. You're almost there. __________________ Rockin the UDS - every weekend

06-14-2010, 12:40 AM	#5
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	I did a 14 lb (before I trimmed it) packer this weekend in one of my WSMs. Flat on top rack, point on bottom, 250 dome temp. At 10 hours in I had to foil the flat for the last 2 hours to get it finished in time. The thing about meat, is that it's done when it's done. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

06-14-2010, 05:30 AM	#6
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn Downloads: 0 Uploads: 0	I did a 17 lb. Packer this weekend and it was at 205 internal temp in 5.5 hours!!! Perfecto every time. __________________ Smoke On!!!!!! www.kickassbbq.com

06-14-2010, 08:15 AM	#7
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	Takes a longer time to make brisket jerky. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent