strugs
05-28-2011, 10:53 PM
Fellow bretheren,
First shot at a brisket today. Started up my wsm 22" and threw a 10 lbs whole packer on at 02:40 this morning. Cooked at 230 to 260 (according to the lid therm as well as a maverick smoker probe on the grate). I also threw on a butt on the bottom rack (no sense wasting fuel, right). After doing lots of research on briskets on this and other sites, i expected it to be done around 2 pm, and i planned to foil it in a cooler and hold it over for dinner. Well, i started checking for doneness using a probe at around noon (maverick meat probe reading 183) but the meat was still gave a lot of resistance at the three locations i tried. Checked it again every hour, on the hour until now ( its almost 8 pm here on the wet coast) but aside from a few small locations near the thickest part where the flat overlaps the point, the meat is nowhere near the "like butter" resistance. The flat especially seems to be getting tougher as time goes on. I know i know, it is done when it is done, but when do i draw the line? I just foiled it and put it in the oven at 300 because i dont want to waste any more charcoal. Luckily the butt was cooked perfectly by 6 pm so dinner wasn't a total wash out.... Thanks in advance.
First shot at a brisket today. Started up my wsm 22" and threw a 10 lbs whole packer on at 02:40 this morning. Cooked at 230 to 260 (according to the lid therm as well as a maverick smoker probe on the grate). I also threw on a butt on the bottom rack (no sense wasting fuel, right). After doing lots of research on briskets on this and other sites, i expected it to be done around 2 pm, and i planned to foil it in a cooler and hold it over for dinner. Well, i started checking for doneness using a probe at around noon (maverick meat probe reading 183) but the meat was still gave a lot of resistance at the three locations i tried. Checked it again every hour, on the hour until now ( its almost 8 pm here on the wet coast) but aside from a few small locations near the thickest part where the flat overlaps the point, the meat is nowhere near the "like butter" resistance. The flat especially seems to be getting tougher as time goes on. I know i know, it is done when it is done, but when do i draw the line? I just foiled it and put it in the oven at 300 because i dont want to waste any more charcoal. Luckily the butt was cooked perfectly by 6 pm so dinner wasn't a total wash out.... Thanks in advance.