gjertsen
Found some matches.
First time trying a brisket hot(ter) and fast than I've done before (@ 225) in my Masterbuilt electric smokehouse. As the width of the smoker never can accomodate the whole packer, I have the flat divided from the point. The pretrimmed weight of the whole packer was ~12.5 lbs.
The max temp of the smoker is 275, but I started it this morning at 270. There's a probe in both pieces of meat. The flat alarmingly shot up to 203 degrees internal in under 3 hours. (!) The point is at 153 as I type.
I'm not sure if it's even done, or even salvagable. I don't plan on eating it for another 8 hours. I'm not home, so I haven't felt whether or not it is tender at all, but I directed my wife to wrap it in foil and stick it in a cooler for now.
BBQ Brethren 911.... what happened, and is this salvagable?
The max temp of the smoker is 275, but I started it this morning at 270. There's a probe in both pieces of meat. The flat alarmingly shot up to 203 degrees internal in under 3 hours. (!) The point is at 153 as I type.
I'm not sure if it's even done, or even salvagable. I don't plan on eating it for another 8 hours. I'm not home, so I haven't felt whether or not it is tender at all, but I directed my wife to wrap it in foil and stick it in a cooler for now.
BBQ Brethren 911.... what happened, and is this salvagable?