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Why did Travis cook my brisket so fast?

Austin01Austin01 Posts: 5
I had a 9# prime brisket reach the finish line in 6 hours.  I was planning for an hour per pound with a hour or so to rest. Followed the Travis method to a T.  Is this unusual?

Comments

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,674
    Liquid is a much better conductor of heat than air...
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • lousubcaplousubcap Posts: 16,770
    And depending on your calibrated dome thermo cook temp, that is not out of line with recent cow behavior.  
    BTW-welcome aboard and enjoy the journey.  Above all, have fun.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Turbo boiled. 

    Little Rock, AR

  • Austin01Austin01 Posts: 5
    The dome temp was 300 and grate at 285ish.  I’m not complaint about cook time.  It’s dinner time I’m worried about.  I left it in the pan and FTC.  I assume it will ride out till 530.  Pulled at 12:30.  Also thanks Lousubcap.  
  • JohnInCarolinaJohnInCarolina Posts: 11,562
    Props for filing this thread under “Beef” and not “Boil”
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • Austin01Austin01 Posts: 5
    What do you mean boil?   Went 30 min in rolling boil before the smoker!!   
  • lousubcaplousubcap Posts: 16,770
    With a good FTC you will make it the 5 hours just fine.  If I recall right, the food safety guidelines are less than 4 hours in the 40-140*F window.  You are well clear of that.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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