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Brisket question
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anez
Posts: 150
I put on a 9 pound choice at 3 am pt, 250 with digi q and flat is already at 185, 5 1/2 hours in. That seems fast. Think the stall is coming up or is this just a fast cooking piece of meat?
Was figuring an hour, hour 15 per pound
Was figuring an hour, hour 15 per pound
Comments
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Therm is in the thickest point of the flat and calibrated? If so, chalk it up to meat having a mind of its own. If you trust the reading, pull at 203° and enjoy in an hour or so.
Ball Ground, GA
ATL Sports Homer
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Thanks, chris. It's at 197 according to my thermapen. Feels like it needs to get a little over 200 til it's done. Could be done in a little over 8 hours of cooking time, which is odd but it's looking great. Prob gonna FTC for 3 or 4 hours.
I was gonna put it on at midnight last night but I fell asleep and woke up at 2 am and got it going. Ooooops
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Pulled at 202, just under 9 hours. Now ftc'ing for 3 hours.
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anez, the same thing happened to me. I smoked a 12lb packer brisket (point and flat together). I didn't take into account the amount of fat I cut off. All in all, it took about 45min per pound. There wasn't a stall like I was expecting...it did seem to stall around 185 but that doesn't seem like a true stall. The brisket still turned out delicious. I have to wrap it in foil and throw it in the oven at 175 to keep it warm...since it finished way too early. It was a little dry for me but my guests couldn't tell. I'll adjust next time. How did it turn out?
LGBE August 2013Louisville, KY
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