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flexfusion
flexfusion Posts: 247
in EggHead Forum
My 2.2# brisket has been cooking for 7.5 hours and the internal temperature is only 190 on my Maverick.  The grill temperature has been ranging between 250 and 275º all day.  Any ideas as to why it's taking this long to coo this piece of meal?
Auburn, Alabama
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Is it probing w/o resistance? If so, it is done. 
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Wolfpack
    Wolfpack Posts: 3,552
    Wow- are you sure your dome thermo is calibrated? Is it still probing tough? I would bump temp to 350-


    Greensboro, NC
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  • Jstroke
    Jstroke Posts: 2,605
    Probe all areas of the flat. If no resistance pull
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,181
    Nope. Something is wrong. Your thermos are off or something else is wrong. if you have a 2.2# briskly that has been on at any temp for 7 hrs it's time to order pizza. 
    Keepin' It Weird in The ATX FBTX
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  • sctdg
    sctdg Posts: 301
    I've had brisket just a shade over 3lbs take over 9 hours and only made to 192 internal when I had to pull it . grill temp around 225-230 verified by dome,auber control and maverick 732.
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  • SoCalTim
    SoCalTim Posts: 2,158
    I think @flexfusion has left the room ...
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • flexfusion
    flexfusion Posts: 247
    Would the quality of the meat have anything to do with it?  I pulled it at 202º and wrapped and cut it about an hour later and it was tender and moist.  Just can't believe it should have taken this long.  It sorta takes the fun of of cooking when one has to wait this long for such a small piece of meat.  
    Auburn, Alabama
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Glad it turned out okay and that you did not have to order pizza. You should calibrate your thermo(s) to ensure that you are getting an accurate cook temp. 

    Just curious (and it may sound like a stupid question) but, do you have any idea what your IT was when you put the brisket on?

    And, yes, the quality of the meat will affect the cook time but, your time seems quite unusual.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • lousubcap
    lousubcap Posts: 37,334
    As has been said many times, the cow always wins.  And it does track that the cook/lb time does go up when dealing with smaller cuts of beef or pork.  However, definitely on the long cook time here.  But all's well that ends well.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • dldawes1
    dldawes1 Posts: 2,208
    This is why I always....always start my L&S cooks so that I have time at the end to FTC !!!  Some hunks of meat, from my experience here on the forum and in my own personal time with the egg, take longer than others.  Plan accordingly.


    Patience is well worth it when you serve the end product !!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • flexfusion
    flexfusion Posts: 247
    Thank y'all for all the comments you have presented.  I'm going to duplicate this cook again but with a larger brisket.  For what it's worth I didn't lift the dome during the whole cook and my thermos are pretty darn accurate.....dome and Maverick.  I believe the better quality of meat would have made this cook more enjoyable.  I'm not an advocate of Publix's beef as I've never had a tender steak from them.   Thank you all.
    Auburn, Alabama
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