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Brisket

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hotgrillharry
hotgrillharry Posts: 16
edited November -1 in EggHead Forum
After 9 hours, my five pound brisket was barely 160. Any explanations or suggestions? at 225
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  • cookn biker
    cookn biker Posts: 13,407
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    Bump that temp to 250. It's in it's magic stage. ;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • BBQMaven
    BBQMaven Posts: 1,041
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    If your dome thermometer is accurate, you're grate may be only 190-200 degrees... it will take a long time to get up to your desired temp... follow Molly's advice and bump to 250 - no harm no foul at that temp...

    you must be cooking a flat (if only 5 lbs) ... watch it close and put as soon as the meat doesn't "hold" when probed... they dry out fast...
    Kent Madison MS
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