I've been beaten

eurycea · Aug 11, 2015

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

Fwismoker · Aug 11, 2015

Don't beat yourself up, it'll be good tomorrow!

Nuco59 · Aug 11, 2015

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 · Aug 11, 2015

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 · Aug 11, 2015

When I'm dead set on a timeline I always wrap em up too it helps power them through the stall

landarc · Aug 11, 2015

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 · Aug 11, 2015

No shame. It was a good try. Sometimes they are just troublesome

Jason TQ · Aug 11, 2015

Love the oven to finish meat! Rock it.

pjtexas1 · Aug 11, 2015

it just bees that way sometimes.:shock: after wrapping the oven saves wood.

Doog · Aug 11, 2015

Was a good learning experience. You will have good eating tomorrow.

Lordkifar · Aug 11, 2015

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.

I've been beaten

eurycea

Knows what a fatty is.

Fwismoker

somebody shut me the fark up.

Nuco59

Babbling Farker

dport7

is One Chatty Farker

grantw

is Blowin Smoke!

landarc

somebody shut me the fark up.

Smoke on Badger Mountain

Babbling Farker

Jason TQ

somebody shut me the fark up.

pjtexas1

somebody shut me the fark up.

Doog

is Blowin Smoke!

Lordkifar

Full Fledged Farker

Similar threads