HELP....First Brisket

EGGs N@ · May 2010

I am doing my first brisket and I got it a Costco’s it is 4.5 lbs and about 3-4 inches thick. The thermometer in the Lg. Egg says 250 and its been on for 2.5 hrs. meat thermometer says 190…..is this possible? I have moved the thermometer in the meat to a second location same reading. Both thermometers have been calibrated using boiling method....HELP…is it done?

Tennisbum · May 2010

are you cooking indirect? if yes then I am not sure what is going on.
gp

EGGs N@ · May 2010

yes indirect...I am not sure if I should pull it off the EGG?

Tennisbum · May 2010

when you pick it up does it feel limber? or stiff?
gp

Cruezn · May 2010

If its done, the temp probe should go into the meat very easily, almost like butter. Were your thermometers calibrated recently?

Cruezn · May 2010

Nevermind on the calibration question. I just re read your post.

Bordello · May 2010

:whistle:
That's a leading questions if I ever heard one. :woohoo:

Regards,
Bordello

EGGs N@ · May 2010

it feels fairly stiff

Bordello · May 2010

:silly: :woohoo: :whistle:

Cheers,
Bordello

fishlessman · May 2010

sounds way to quick, maybe you hit the same or another fat pocket, maybe take a third reading. if it is 190, wrap it with foil and add a little broth and Worcestershire and continue cooking, maybe even drop the dome temps some to slow things down. if you add liquid, only add a couple ounces worth, you can cook to a higher temp if its still not done, 205/210 internal, worst that could happen is that it will turn to pulled beef

Nature Boy · May 2010

If your thermometer probe goes into and pulls out of the meat easily, then it's tender. Otherwise it needs to cook more. My guess is your cooking temp is actually higher than you think, and it may be 190 but can't be tender yet.

If the bark is set up nice and getting dark, could be time to wrap in foil. Bottom line is cook it until it's tender.

Good luck!
Chris

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HELP....First Brisket

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