2011 briskie

[Wayne_R]

Seems as if this is running a lil fast.

Got one started at @ 5-6pm today and already at 170 at 10:30pm.

Foiled now, but wondering if my temps off? Running 250-260 during these hours.

Last one I did I started at midnight about 8 months ago and did not seem to hit this temp this quick.

Normal?

 

[Dale Perry]

I would check my thermo.

 

[j biesinger]

probe placement is key with brisket. Try pulling it out and in a bit to see if the temp moves, you might not be at the coldest spot.

 

[Wayne_R]

Tried 3 different thermos in meat?? Quick cook or maybe thermo on bbq way off.

Anyone else have cook this quick at the 250 range?

Something was wackey. But too tired to figure out. Off at 3am (190ish in several spots) in cooler with towels.

Woke at 8am, pulled sliced and vacummed for pm meal.

put point back in oven with stubbs and let rip at 400 for?? awhile I guess.

Juice for #5 Sauce about to get going.

 

[Paul H]

Wayne, the true test of doneness is how a probe inserts in the thickest part of the flat. If it goes in easy its done . Temp is only a guideline

 

[Alan Dively]

I ran into the same situation as you yesterday. Was cooking 2 ~6 lb flats @ 250 deg, figuring they would take about 9 hrs. Put them on at 7am figuring they would be done around 4pm and then could be placed in a cooler left in foil. Got to 165 deg at 10 am, wrapped in foil and checked them again at 1230pm. Temp probe showed 195 in one, and 202 in the other, and went in with very little resistace. Couldn't believe they only took a little over 5 hrs to cook (~1 hr per lb)!

I put them in the cooler for 5 hrs until it started to cool off, then placed in the oven in foil at 180 deg until our party guests arrived. Was very annoyed that they cooked way faster than any briskets I have previously cooked.

I was going to post this separately but saw your post and figured I would "glom on."