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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. |
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06-13-2010, 10:16 PM | #1 |
Full Fledged Farker
Join Date: 01-05-06
Location: Katy, Texas
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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 |
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06-13-2010, 10:24 PM | #2 |
Full Fledged Farker
Join Date: 03-26-09
Location: NW, MO
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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.
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Thanks from:---> |
06-13-2010, 10:30 PM | #3 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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My guess would be that while the temp says 225 where you are measuring, the meat is not getting that high of temps.
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Wannabe BBQ Illuminati |
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06-13-2010, 10:43 PM | #4 |
Full Fledged Farker
Join Date: 04-26-10
Location: Houston, TX
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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.
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Rockin the UDS - every weekend |
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06-14-2010, 12:40 AM | #5 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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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.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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06-14-2010, 05:30 AM | #6 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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I did a 17 lb. Packer this weekend and it was at 205 internal temp in 5.5 hours!!!
Perfecto every time.
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Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL] |
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Thanks from: ---> |
06-14-2010, 08:15 AM | #7 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Takes a longer time to make brisket jerky.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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