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Did I screw up this brisket?

TexasCurt
TexasCurt Posts: 67
in Beef
This is my first brisket on the Egg.  

I put the brisket on this morning at 7:00am and THOUGHT the egg was stabilized at 225.   Vents were open more than usual but temp seemed to be steady.  

Went to church.  Got home at 11am and dome temp was 325.  10lb brisket had internal temp of 182 on both the Maverick and instant read tested in several areas of the brisket!  I immediately choked the vents down, wrapped the brisket and put it back in.  The bark wasn't what I wanted and there was a pool of liquid fat sitting on top.  

Thoughts?  Tips?  Is it ruined??






XL and Med Eggs
SW Houston, TX

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Comments

  • DMW
    DMW Posts: 13,833
    If the bark isn't set like you want, unwrap it now.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Don't worry so much about the temp brisket is more feel. Like @DMW stated, go unwrap it quickly if the bark wasn't looking the way you wanted. I doubt it's ruined at all, just possible timing adjustments.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • TexasCurt
    TexasCurt Posts: 67
    It's now at 208 after 5 hours.  On second glance the bark wasn't too bad so I'm just going to leave it.   I guess I'll just towel it and put it in a cooler for a while and see what happens.  
    XL and Med Eggs
    SW Houston, TX

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  • lousubcap
    lousubcap Posts: 33,863
    As above-and the finish-line is the "feel".  Don't know the size of your hunk of beef "packer or flat".  But it is all about how the thickest part of the flat probes. When you find the "like buttah" feel then you are there. FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SoCalTim
    SoCalTim Posts: 2,158
    Just a thought (for your next brisket cook) on the first part of your question. 225 is really hard to hold and walk away on the egg without a temp control device. On a large, at least ... the sweet spot for me is about 275. It'll stick there with no problems all day long. 
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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