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Brisket dilemma
fruitguy
Posts: 303
12lb packer on since last night, 9pm. It is 10pm here and I have to leave at 1pm and will not be back until 5pm. Grate is at 240 and brisket is at 176.
I do not see it coming 30 degrees in 3 hours. What would you do?
Comments
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You just punched through the stall not too long ago. You might be surprised at the progress it makes in the next few hours. Also, you might not need 30 more. I would start checking at 195*. Report back at 11:00. Also, I assume you mean it has been on for 13 hours total, not 25 hours.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Yes 13
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Dang, tough spot. I'm afraid if you leave it on it may be too done. I'd pull it before you go at 1pm. Wrap in foil, towel, cooler til you get back. It'll continue to cook some. Or you could lower temp and try to slow down the cook, but I'd go with the first option. I think it will turn out awesome!
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At 11am temp is at 181 and grate us 235
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Bump temp up to 275*.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Push your 1pm appointment back, you've got more important things to do!Dallas, TX
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+1 on bump temp
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Taking her up
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Agreed on bump temp then ftc and go to your appt, come back and hopefully be amazed at your results, best of luck! Post finish pics!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Working 192
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I think I can, I think I can....
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Think I going to make it. Little spot in the back of the point needs some time. Rest is like butta
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So close. It is going to be hard to leave her in the cooler for 4 hours. Will be the only thing on my mind.
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Can't wait to see the sliced resultsLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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The only dilemma I see now, is I can't have any. That's a great looking meateorite.
$-)Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Wow...I'm eggcited...the drama is too much....Lets eat now !!!
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
So everything is perfect except the section jus under the point. Is it always that way
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@fruitguy, you could wrap foil over the flat end , and let your point finish if you really want to tweak on it. But I think it's doing great.
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Point is great. It is actually just a small section of the flat. Not sure if I should risk all the buttta for a couple inches of flat
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Biggest mistake was in my opinion to apply rub. I either applied to much or should not have in the first place. Everyone liked it, I thought it took away from the meat. Next time will only be S&P. also there was really no smoke ring. Pull test was perfect and was tender and juicy.
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You nailed it! :-bd_____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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fruitguy said:Biggest mistake was in my opinion to apply rub. I either applied to much or should not have in the first place. Everyone liked it, I thought it took away from the meat. Next time will only be S&P. also there was really no smoke ring. Pull test was perfect and was tender and juicy.Dallas, TX
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probably just a balance
you went a little light, I went a little heavy
great journey, I will just need to try again
everyone else loved it and the left overs are going in Salado Chili next week
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