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This brisket shouldn't be done!
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Clavin
Posts: 91
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.
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.
Comments
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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.
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Must be a male brisket. They come off too soon. The females are always late. :laugh:
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This one has me confuddled. Although it does appear to have a huge point.
I will let yall know how it tastes. -
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 -
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.context is important -
I blame global warming._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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LMAO, Botch!!
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Musta been a turbo brisket. ;-)
If it's tender it be done. Enjoy!
Chris -
Dang if it wasn't good.
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Dang if it wasn't good.
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