I'm tired and brisket is not done!!

[Dakaty]

I've been cooking these three 12 pound briskets since 6 this morning and they are just now (10 PM) at 160 - 165 degrees.

I wrapped them in foil, moved them inside to the oven and kicked it to 300 degrees. I cooked them all day at 225.

Any ideas on how long it will take to get these babies to 190? I need my beauty sleep!

ZZZZZ

Bill

 

[stiffy]

Where did you measure your cooking temp at? I started A single 12 # Full Packer at 230 this morning and it sat in the drum at 275-300 the whole time, and it was done at 10 AM.

 

[jgh1204]

My guess would be that while the temp says 225 where you are measuring, the meat is not getting that high of temps.

 

[KSims1868]

At 225* I would expect them to take 12-14 hrs. The 12-14 lb range is my favorite size. I've NEVER had 1 finished in under 12 hrs, and add to that "resting time" it always take 14-16 hrs for a brisket that size when I cook it.

Once you break that 165* mark it will probably only take another 1-2 hrs to be at 190. You're almost there.

 

[Harbormaster]

I did a 14 lb (before I trimmed it) packer this weekend in one of my WSMs. Flat on top rack, point on bottom, 250 dome temp. At 10 hours in I had to foil the flat for the last 2 hours to get it finished in time.

The thing about meat, is that it's done when it's done.

 

[kickassbbq]

I did a 17 lb. Packer this weekend and it was at 205 internal temp in 5.5 hours!!!
Perfecto every time.

 

[barbefunkoramaque]

Takes a longer time to make brisket jerky.