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Brisket Help

BluedotBluedot Posts: 82
edited September 2011 in Forum List
I cooked a 6.5 pound brisket yesterday and have a question. I planned for the cook to take approximately 1 hour and fifteen minutes to 1 hour and 30 minutes to cook to an internal temp of 190 degrees. Much to my surprise, it only took a little over 4 hours. I cooked at a dome temp between 230 and 245 degrees. The meat was probed to monitor the meat temp throughout the cook. Once I reached 190 degrees, I checked in several places with a Thermopen to verify. Also, the meat remained in the plateau for less than 30 minutes. Finished product was really good but I am confused as to the previously described. Anyone have an idea why this happened?

Thanks in advance for the help.

Comments

  • BENTEBENTE Posts: 8,337
    well a 6.5 pound piece of meat any kind of meat will take longer than

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

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