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eurycea
08-11-2015, 07:16 PM
I decided to cook a little 8lb brisket today on my Brinkmann SnP. I got it on sometime between 8 & 9 this morning and I thought I'd be eating it for dinner. I have a bunch of kids showing up in about an hour (not expecting to eat thankfully) and I feel somewhat lousy so a few minutes ago I put it in the oven with its IT reading 157. I hated doing it (I think I've only done it once before), but I gave up. It seems to have stalled somewhere in the 140s earlier so I thought I was on my way when the IT finally started moving again, but it stalled once again. I kept my temp in the 265-290 range so I was hoping to be done in less than 10 hours - but instead I'm eating a sub for dinner.



Here is a pic of it


http://i284.photobucket.com/albums/ll25/heapshake/Barbecue/15-08-11%20Brisket/IMG_20150811_152951360_zpsuxzgrmmu.jpg (http://s284.photobucket.com/user/heapshake/media/Barbecue/15-08-11%20Brisket/IMG_20150811_152951360_zpsuxzgrmmu.jpg.html)

Fwismoker
08-11-2015, 07:19 PM
Don't beat yourself up, it'll be good tomorrow!

Nuco59
08-11-2015, 07:31 PM
Sir, there's no shame in finishing one in the oven- after you have about 4hours of smoke on it- heat is heat. (Ovens are pretty good at heat) I like a higher cooking temps: 290 to 300 (some folk go higher). Higher temps just bulldoze thru the stall. You've had a small setback- not a defeat.

dport7
08-11-2015, 07:33 PM
Those darn briskets, they pick and choose where they want to stall and how long they want to be there. Don't they know we want to eat them.

grantw
08-11-2015, 08:10 PM
When I'm dead set on a timeline I always wrap em up too it helps power them through the stall

landarc
08-11-2015, 09:32 PM
When I decide to go to the oven, I set for 325°F, there's no reason to stick with the lower temperatures. Get the spurs to it, no stall will resist that temperature for long.

Smoke on Badger Mountain
08-11-2015, 09:35 PM
No shame. It was a good try. Sometimes they are just troublesome

Jason TQ
08-11-2015, 09:35 PM
Love the oven to finish meat! Rock it.

pjtexas1
08-11-2015, 09:44 PM
it just bees that way sometimes.:shock: after wrapping the oven saves wood.

Doog
08-11-2015, 10:08 PM
Was a good learning experience. You will have good eating tomorrow.

Lordkifar
08-11-2015, 10:22 PM
I have often finished meat in the oven....after a few hours on charcoal or wood, it cant absorb any more smoke so no worries.