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16.5 hours in

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Farbuck
Farbuck Posts: 276
in EggHead Forum
I'm working on a 10 lb brisket.  Cooking at 225 - 250* more or less.  The meat is now at 174 and still climbing so I'm starting to get real happy.

Pictures to follow




Two Large Eggs; Too Little Time

Newtown Square, PA
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  • mcmac
    mcmac Posts: 496
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    Wow... thats a long cook!! I've Ive been to 15 hours a couple of times with a bunch of pork butts, but never a brisket. You must be dying to take it off and eat!
    XL BGE -  Med BGE - Mini BGE - Traeger Pellet Grills

     Hillsboro OR
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  • henapple
    henapple Posts: 16,025
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    Damn that seems like a long time. Thermapen?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcap
    lousubcap Posts: 32,349
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    If that's the dome then for 10lbs he could be easily looking at the 20+ hour range.  You know them piggies-a body of their own for sure.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Farbuck
    Farbuck Posts: 276
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    I pulled it off after about 18 hours - internal temperature was 193 but didn't probe as tender as I hoped it would.  Resting for an hour or so and then dinner




    Two Large Eggs; Too Little Time

    Newtown Square, PA
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  • henapple
    henapple Posts: 16,025
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    lousubcap said:

    If that's the dome then for 10lbs he could be easily looking at the 20+ hour range.  You know them piggies-a body of their own for sure.  FWIW-

    Brisket, piggie?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcap
    lousubcap Posts: 32,349
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    Just be ready for some muscle work when pulling-you can likely get the texture you want but it may take a bit of effort.  If "too hard" then slice and chop-all the same great taste in a sammich!  Enjoy!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • cazzy
    cazzy Posts: 9,136
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    lousubcap said:

    Just be ready for some muscle work when pulling-you can likely get the texture you want but it may take a bit of effort.  If "too hard" then slice and chop-all the same great taste in a sammich!  Enjoy!

    Are you day drinking again cap? He made a brisket, not a pork butt. ;)
    Just a hack that makes some $hitty BBQ....
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  • lousubcap
    lousubcap Posts: 32,349
    edited July 2014
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    Busted-that's what I get for error carried forward (ECF) and yes, I have had a few adult beverages!  Disregard all above that I offered.  But it was with good intentions...just a gross hose-up and to think it's early.  Treat any additional posts with fear and trepidation and maximum caution.   :)>-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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