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Brisket Queation

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edited November -1 in EggHead Forum
Last night I put on a 9lb Brisket at 4pm. Indirect and dome temp at 275. At 11:15 pm the internal temp was 187. I could not see staying awake for the 202 degreepoint, so I wrapped it in foil, then wrapped the package in towels and put it in a cooler.
Is this piece of meat history, or would it be ok to resume cooking in the oven - or how else should I finish this piece of meat?[p]Thanks
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  • sprinter
    sprinter Posts: 1,188
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    Elvis,[p]Somethings not adding up here. That brisket should have taken about 10 or more hours, at that 275 donme temp., to get to the 187 mark. I would recalibrate your temp guage in the dome, my guess based on this is that you are cooking a LOT hotter than you think you are.[p]The meat will probably be edible but my guess is that it will be somewhat tough. If its too tough to eat, put it in a crock pot with some sauce or beef broth and cook it longer and make pulled beef out of it. It will still taste pretty good.[p]Hope this helps.[p]Troy
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  • Unknown
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    sprinter, - here lies the confusion! In Elder ward's recipe (same set-up) he said that an 11 pound brisket cooks in 6 - 7 hours - that's why I thought mine was taking too long.

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  • sprinter
    sprinter Posts: 1,188
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    Elvis,[p]Theres not a chance, at 275 indirect, that an 11 pound brisket will be done in 6-7 hours. I've not ever read that recipe but I think there may be a mistake somewhere. Do you have a link to that recipe someplace? I'd like to take a look at it. I know EW has some great ideas and techniques for the egg but this one baffles me.[p]Troy
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  • sprinter
    sprinter Posts: 1,188
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    Elvis,[p]I see the recipe you are looking at and if I read it correctly, EW is cooking that meat DIRECT, not INDIRECT as you did it. Direct I can see getting that thing done in that amound of time. I would be interested to try it to see the texture of the meat but sounds like it may work. However, cooking it INDIRECT like you did it will take about 1-1.5 hours a pound to get that thing to the temp where it will be tender.[p]Troy
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