Brisket

Unknown · September 2003

I did a brisket this past weekend. About a 3.5 pounder. Planned to 'slow cook' at 225 for about 4-5 hours. I check with a thermometer after 2.5 hours and meat had already reached 180 degrees. I was very surprised it was done so fast. The outside didn't really have that crisp texture to it. What did I do wrong?[p]Thanks,[p]Frank

Nature Boy · September 2003

Frank Hughes,
Any chance your dome thermometer was off?? Two and a half hours and right through the plateau does not sound right for 225. Or maybe your meat thermometer was off, and you were not really at 180. Was the meat fork tender??[p]A bit of sugar in your rub will help you get a nice bark....but something doesn't seem right about your cook.[p]Beetter luck next time!
Chris

char buddy · September 2003

Frank Hughes,[p]was this a regular store-bought brisket, or was it prime grade or something like that? I once had a brisket that rushed past the plateau (not as fast as yours) and my butcher thought it might have something to do with marbled fat melting faster than the fat cap. It sounded like mumbo jumbo to me.

Mike in MN · September 2003

Frank Hughes,
I did a 3 pounder last night, and mine was on for about 6 hours at 250. I wouldn't brag about the quality of the cook, but it had reached 190. I wasn't able to let it set for as long as I had wanted....but it was good...we finished it, that's a good indicator![p]Mike in MN

Brisket

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