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Turbo Brisket
'Q Bruddah
Posts: 739
So much for planning. I left this morning around 7:30 AM with the dome at 230°F. I came home at just before 11:00 AM and the dome was still rock solid at 230°F but the internal meat temp was at 188°F. After a few minutes it hit 191°F and is headed to 195°F. Brisket looks fine, even good. Smells great. I checked the temps with an instant read thermometer and they are consistent. 11:10 AM sitting at 194°F Pulled and wrapped at 195°F
The baby is asleep in its cooler.
The baby is asleep in its cooler.
Comments
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'Q Bruddah,
Very strange. 3 1/2 hours for what looks like a whole brisket(?) at 230.
SteveSteve
Caledon, ON
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The meat went on at 6:30 but still!! I suppose I should check the dome thermometer but I calibrated it not long ago. And, yes, it it a whole brisket.
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'Q Bruddah,
I don't want to cause a stir but I don't really believe the calibrating thing is good for bi-metalic scales. I have been through a lot of themometers and it seems every time I adjust one it doesn't work very well anymore. How big is the brisket?
SteveSteve
Caledon, ON
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Tag said 12.29 pounds.
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that´s strange...
really fast, but looks great !
Congrats ! -
I guess the ultimate answer will be in the brisket itself and how it tastes.
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Man, that does not sound right to me. Maybe thirdeye or another more experienced brisket cooker will chime in. I have done quite a few and they have always been and hour a pound at the fastest. You can pull your dome thermometer out and stick the instant read in the hole for a comparison.
SteveSteve
Caledon, ON
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does your gauge have a Celsius scale on it too, 230 c would be 446 f, then it may cook that fast :laugh: gotta ask cause ive seen that before :laugh: :laugh:fukahwee maineyou can lead a fish to water but you can not make him drink it
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No, Celsius here.
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Looks good to me That was a fast cook
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there is something wrong with your dome gage or it was stuck in the meat, i sometimes cook brisket at 350 with some braising time and it still takes longer than that.fukahwee maineyou can lead a fish to water but you can not make him drink it
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This is the first reply that might make sense. The "big" end of the brisket was toward the front so I suppose that could have happened. But the thermometer is also pulled out quite a bit. The clip is on the outside. If this is the case, it makes me wonder what the actual temp might have been.
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just a tip for future cooks, the egg typically is hotter in back because of how the air flows in from the front. put the thicker end toward the rear of the cooker because it can take more heat, same will go for a turkey cook, those legs you want done more should be facing towards the rear of the egg, everyone puts them in backwards because it looks right and takes a better picfukahwee maineyou can lead a fish to water but you can not make him drink it
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It's all about the learning by doing, isn't it? Thanks for the tips. I just checked and the dome thermometer hangs less than an inch into the egg but I am sure that it somehow affected it.
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