This brisket shouldn't be done!

Clavin · May 2011

12.5 whole packer before trimming, so maybe 10lbs after.

250 @ the dome, 220 or so at meat level. Calibrated the egg and maverick beforehand.

I've closely monitored everything and at the 7 hr mark it seems like its ready.

Brisket temps range from a low of 185 or so to over 200 depending on where I stick the probe. And the probes slide in easily pretty much everywhere.

This is my 6th brisket and it seems to be 4 hours ahead of schedule.

I just stuck it in foil and am now playing a wait and see game wid it.

Stony · May 2011

i had the same thing happen last Friday. 15lbs, put it in so that it would be ready the next day and Bam! five hours early it was done. some meats i have found cook great and others are on their own schedule. The fat content was extremely high in this brisket, maybe that had something to do with it.

funk49 · May 2011

Must be a male brisket. They come off too soon. The females are always late. :laugh:

Clavin · May 2011

This one has me confuddled. Although it does appear to have a huge point.

I will let yall know how it tastes.

Grandpas Grub · May 2011

Fast or slow, the food is done when it is at temperature.

Make sure you have tested the temperature in several spots. If it is tender then foil/wrap and it will stay hot for a long time.

GG

LDD · May 2011

lmao :woohoo: :huh:
funk49 wrote:

Must be a male brisket. They come off too soon. The females are always late. :laugh:

the last two I've cooked, including one this weekend, cooked much quicker than I expected.

Botch · May 2011

I blame global warming.

transversal · May 2011

LMAO, Botch!!

Nature Boy · May 2011

Musta been a turbo brisket. ;-)

If it's tender it be done. Enjoy!
Chris

Clavin · June 2011

Dang if it wasn't good.

Clavin · June 2011

Dang if it wasn't good.

This brisket shouldn't be done!

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