12lb brisket. 250 degrees. Put it on 13 hours ago. I was expecting 18 hours at 1.5 hrs per pound. I just took temp in the flat and point. It's at over 195 degrees. WTF?
Ag_07 said:
18 hours seems really long. 13 actually seems more reasonable.
And I don't see the issue here.
queso1 said:
I probed it and it felt right
Brush Country said:queso1 said:
I probed it and it felt right
That's what he said.
Brush Country said:
I didn't figure "she" would be probing anything.
03_Aggie said:
If it makes you feel any better I put a 10lb on and was trying to rush it through after 15hrs. Stalled at 160 and 185.
Gotcha. I've found that length of time needed (when using consistent temp) is due to quality of meat. Better the quality, less time it takes because there's a lot of fat that breaks down more easily. Select briskets (I personally don't use them any more) are so lean that they need more time to get tender, and are very easy to over cook.03_Aggie said:
His went quicker than he thought and mine took much longer than I anticipated. Nothing more than that.
Curious how long you let rest when you do one or two, and also what you rest them in? I usually rest about 2 hours and I recently bought one of those cambro boxes from Ace mart because I was tired of cleaning out ice chests and it seems to do well without having to wrap in towels.Blue Smoke said:
I usually plan my cook when they hit about 195 I pull depending on how many briskets I am stacking. If I am filling a 150 qt Chest I will pull over 190 as they will continue to rise in the chest. You pull over 200 with this many and I usually have a 3-4 hour rest they are harder to get a good slice. If I do a single I aim for about 202 or feeling by my probe plus you can feel them bend when you pick them up. Remember when you pull them they continue to rise in temp.