Brisket question

CoMoBGE · November 2016

Bought a small(12.5 lb pre trim) prime packer at Sams yesterday. Trimmed and seasoned then into the fridge overnight. Put it on this morning at 8:30 with a grid temp at 230. Only took 4 hours to hit 165 all over the brisket. Does that seem fast? Separated the point and flat, wrapped in butcher paper and back on the flat went. Point back on for burnt ends. Just seemed quick to me. Thanks for any thoughts.

RedSkip · November 2016

Doesn't seem soon, you just entered the stall. Hours until it will be done.

Little Steven · November 2016

Prime cooks faster

bhedges1987 · November 2016

Yeah that time is fine. I used to always worry mine would get done fast because the initial climb would get to 160 in like 3 hours. But it will take a lot longer. You're good!

GATABITES · November 2016

The stall is coming. Just wait for it.

CoMoBGE · November 2016

Thanks for the input. Just has to bone in time for Sunday night football. Watch the Chiefs beat up on the Donkeys!

CoMoBGE · November 2016

@GATABITES if that was me that hit the off topic button I apologize. The phone was open in my pocket. It's that or the bottle of champagne(mimosas) that I drank during the noon games. Burnt Ends coming along nicely. Thanks everyone for the reassurance.

ElkhornHusker · November 2016

CoMoBGE said:

Thanks for the input. Just has to bone in time for Sunday night football. Watch the Chiefs beat up on the Donkeys!

Here is to you a cooking success and your team losing. Go Broncos

FATC1TY · November 2016

The chefs will cook a loss!! Gonna get kicked by the Broncos!!

nice cook there. Entered the stall is all. It gets there quick. Mines yesterday managed to make it to 185 in less than 7 hours and the flat was done while the point needed longer. Had to rush it.

Enjoy and hopefully the chefs are okay with another loss.

Brisket question

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