3 hrs into the 5 hr brisket experiment

TRex

Well, after 3 hours unfoiled at 250 dome the internal temp had only reached 150. But, dinner is at 7:00, so I went ahead and foiled it and put it back on, now at dome of 300. I figure I'll leave it on until 6:30, which we be a full 5 hours (3 hrs unfoiled + 2 hrs foiled), then try to put it in a cooler for at least half an hour. If I can make my friends wait until 7:30 maybe I can make an hour in the cooler. We shall see how it turns out - I'm actually taking it over to some friends' house so everything is on the line, so to speak.[p]Incidentally, I lacked the foresight yesterday and forgot to buy onions and garlic, so I didn't have anything to put in with the brisket when I foiled it. It's up to Dizzy Pig and Turbinado to make the flavor (I'm not too concerned in that department).[p]Will give a full report tomorrow - maybe even some pics if my buddy will let me borrow his camera.[p]TRex

eggor

TRex,
I am running about the same, I have a 8 pounder @ 2.5 hour but ran around 310 dome its at 150, just foiled it, smells really good. Already have neighbors askin whats for dinner. Did you do a packer cut?

eggor

TRex,
I am running about the same, I have a 8 pounder @ 2.5 hour but ran around 310 dome its at 150, just foiled it, smells really good. Already have neighbors askin whats for dinner. Did you do a packer cut?

TRex

eggor,[p]It was a whole trimmed I think, with a 1/4" fat cap. I trimmed off more of the fat since I'm doing the 5-hr deal. There was a lot more fat at the point end.[p]Good luck with yours![p]TRex

TRex

Wow, just an hour in the foil at 300 and the internal temp went from 150 to 183. Dang, maybe 300 dome is too high???[p]TRex

Car Wash Mike

TRex,
I just put mine in the sugar thing. Am going to cook tomorrow, with good results.[p]CWM