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Brisket Help

EggHeadFredEggHeadFred Posts: 117
edited 10:21PM in EggHead Forum
Bought a small 2.5# brisket from Publix. Put it on at 11:45 this morn at 225 dome. Thought it would take about two hrs per lb. It is now 6:00 and the internal temp is only 160. Stuck a fork in and it feels like a peace of leather. Not sure what happened.Can the brisket experts please help.

Thanks,
Fred V.
Smyrna,Ga.
Fred V. Smyrna,Ga.

Comments

  • Sounds like the meat probe is reading low, stick the tip in a pot of boiling water, it should read 212.
  • EggHeadFredEggHeadFred Posts: 117
    Checked it with the Thermapen and got the same reading.
    Fred V. Smyrna,Ga.
  • I just re read your post. I know that is only 2.5 pounds of meat, so it should cook quickly, but the temp at grid level can be 25 or more degrees cooler at food grid level than at the dome thermometer (at least the first few hours of a cook). If you're shooting for an internal meat temp of 195, and the temp at the grid level is close to that, it will take an extremely long time.
  • FidelFidel Posts: 10,172
    Bump the egg to 260-270* range and watch it closely. The flat should get tender in the 185* range.

    At 160* brisket is still tough.
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