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brisket help

InksmythInksmyth Posts: 308
edited 12:27PM in EggHead Forum
Started my 12.5lb brisket at 8 pm 230 dome. shooting for noon tomorrow. starting temp 41degs.after 2 hours it's up to 125 degs. is this too quick? Help!


  • CrimsongatorCrimsongator Posts: 5,795
    Probably not. I would figure 1-1.5 hours/lb of brisket. A dome temp of 230 is a grid temp closer to 200*. If you wake up in the AM and you are still close to 160-170 you may want to bump the temp up to 300* to finish it off. You will be able to rest it for a few hours easily in a cooler, so shoot to be done by 9AM or so.
  • InksmythInksmyth Posts: 308
    I was planning to rest it in a cooler after I pulled it at noon. Probably eat at 4. do you think it will hold that long if I have to pull it early?
  • CrimsongatorCrimsongator Posts: 5,795
    Ok, I misunderstood you. I thought you wanted to eat near noon. If you are at 230* dome and 130's in the meat, It might be close to noon when it is done.
  • InksmythInksmyth Posts: 308
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