Dennis Solin
TVWBB Super Fan
Did three large prime briskets Sunday. Put on about 6:00am, 225 degrees, mustard and rub on all night in frig. Put polders in all three. Briskets were in 13-14 pound range. First brisket was hitting 186 about 6 hours into the cook. Checked with manual thermo and backup polder and verified temp. Tried to slow down cook by foiling. Finally at about 1:00pm the hunk of meat hit 190-191 and I pulled it. 7 hours for a 13 pound brisket! I knew I screwed up. Wrapped in foil, towel and put in a hot bag.
After two hours I sliced this baby and it was wonderful! Other two briskets took about 12 hours or about 1 hours per pound. These primes act weird but just have to keep cooking them.
After two hours I sliced this baby and it was wonderful! Other two briskets took about 12 hours or about 1 hours per pound. These primes act weird but just have to keep cooking them.