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Brisket and my ANGST!

Sundown
Sundown Posts: 2,980
edited November -0001 in EggHead Forum
Well, a 9 pound brisket cooked to 195º internal in 8 hours? Indirect with platsetter and drip pan, Dome Temp rode on 250º the whole time Plateaued at 165º for about 2 hours then pretty much crept up to finish in a couple of hours.
Fork tender, no juice leaked out though. Smells great and looks pretty much like I would expect. Wrapped in foil in the cooler. Steaks and burgers ready.
I gotta get over this "thing" I have about briskets!! Keeping my fingers crossed.
Wonder how it's going in Waldorf? Dumb question # 234 wouldn't you think? Thanks for the help and encouragement guys you're the best.
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Comments

  • GrillMeister
    GrillMeister Posts: 1,608
    Eggfest2004-082.JPG
    <p />Sundown,[p]That's pretty quick unless it was a skinny flat. It should have gone at least 10 hours. The aroma of fresh brisket is outstanding. I could hover around the daisy wheel vent all day....My version of aromatherapy.[p]I'd bet they're feeling pretty good by now and they're back at the hotel for the after the eggfest party.

    Cheers,

    GrillMeister
    Austin, Texas
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  • Sundown
    Sundown Posts: 2,980
    GrillMeister,[p]What's that on the plate? Yes, the brisket was not really thick great flavor a little dry.
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