Brisket

CousinItt

Help My first brisket 12lb at 190 f put on at 9:30am so its been 2hrs 20 min and the internal temp is 155f planning on wrapping at 160 thought this would be tonight sometime. Whats going on ?

lkapigian

It’s going to level out, wrap when bark is set, not temp …you are fine 

MotownVol

I cook a lot of brisket flats in the 8-9 pound range and I find they cook in about 7-8 hours.  I generally cook them around 250 degrees and wrap at 165.

CousinItt

OK that makes sense how long does it usually take to set the bark ?

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.
Now the brisket-
Have you checked the thermo calibration as that seems like too quick given you are cooking at 190*F.  BTW- finish line on a brisket is the feel, when the thick part of the flat probes like butter, generally in the 203-208*F range.  So, you will never get there at 190*F.  Measure the temperature in the flat not the point.  Also, you may be in a pocket of fat thus skewing the temperature.
PM sent for the next one.
BTW- what general area of the country are you in as this forum is time-stamped to Eastern Time so location can have a big impact on how your local times are interpreted.  FWIW-
Edit:  the underlying principle of any brisket cook, "The cow drives the cook!"  Etched in stone.  

CousinItt

North Al Huntsville central time I moved the probe from the big end to the flat just now , I calibrated it about 2 yrs ago , holding at 200f , internal is 169f Thanks everyone for your advise.

CousinItt

Jacked it to 250f 

nolaegghead

good move