ThePerfectBeard
Knows what a fatty is.
- Joined
- Mar 9, 2014
- Location
- Enfield, CT
Hi All,
So, I threw on a 17lb brisket this morning around 2am... it was going at around 225-235 for the first 7-8 hours and about 240-250 after that. I'm starting to question my meat thermometer and I don't want to mess this up. When I had it in what I thought was the thickest part of the flat it was at 194 and was pretty probe tender, but now that I look at it, it seems like it was actually in the point. I moved the thermometer and it's now reading 178, but again, pretty probe tender. I just pulled it to wrap it after about 14 hours. I don't want to mess this up, does it seem like it should go for a few more hours since it was 17lbs?
Thanks. I'll respond with some pron in a bit.
So, I threw on a 17lb brisket this morning around 2am... it was going at around 225-235 for the first 7-8 hours and about 240-250 after that. I'm starting to question my meat thermometer and I don't want to mess this up. When I had it in what I thought was the thickest part of the flat it was at 194 and was pretty probe tender, but now that I look at it, it seems like it was actually in the point. I moved the thermometer and it's now reading 178, but again, pretty probe tender. I just pulled it to wrap it after about 14 hours. I don't want to mess this up, does it seem like it should go for a few more hours since it was 17lbs?
Thanks. I'll respond with some pron in a bit.