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Bricket Question

SmokeySmokey Posts: 2,468
edited 6:17PM in EggHead Forum
At about 9:30 last night I put a 5.5lb brisket on the egg (at about 225*). By this morning, temp had risen to almost 250*. Polder temp said 201*. so I pulled it off, wrapped it in foil and she's now sitting in a cooler with a few warm towels.[p]My question is , does 9 hour sound a bit fast for a bricket to cook? I bought the bricket from Sams and was a little disappointed that the fat-cap had beened trimmed to about 1/4 of an inch.[p]What do I do now, Let it rest? Let it smoke more?[p]Smokey


  • CsgCsg Posts: 17
    Smokey,I think the brisket will be fine. I had the same experence with an 11 lb brisket. I awoke to find it done in 16 hours. It was so tender that I could have made pulled beef with it. Enjoy.
  • SmokeySmokey Posts: 2,468
    Csg,[p]Thanks for the words of encouracement! I actually just pulled it. Not as tender as an 19 hou Boston Butt, but very good (just had to taste).[p]Smokey

  • Nature BoyNature Boy Posts: 8,523
    Seems to be the season for fast moving chunk-o-chests! 1/4 inch fat cap is perfect! You are lucky they don't cut all the fat off like these dummy butchers do up here. [p]In fact I have a 3 pound flat to cook tomorrow. It has absolutely no fat cap, so I will have to give it some help.[p]Let that baby is done! Will be steaming hot for you at luchtime.[p]Have fun!
    Twitter: @dizzypigbbq
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  • SmokeySmokey Posts: 2,468
    Nature Boy,[p]Thanks! Can't wait to eat![p]Ya know, October is only three months away![p]Smokey

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