Another Speedy Brisket


 
S

Stone

TVWBB Super Fan
I put two briskets on at 5. They'd been out of the fridge for about an hour, but the initial meat reading was 40*. It's 8:30, and they're both up to 140*. What's up with that?

My temp on the bottom grate is reading about 210. At the top vent it's a little under 250. Water pan is still pretty full.
 
Your times arent sounding that crzy!!! wait till it hits 160 it just might be there for a very long time....thats the temp that all the fats break down at.....at this time it doesnt sound like your 1-1.5 per pound cooking time is so far off....Enjoy.. keep us updated
 
Well, I lowered the heat and let them go until 7:30. Then I wrapped them and put them in a cold oven. They're a little dry, but not bad. And they've got a bitter taste. I expect that's from the wood.

Now I've got to get motivated and trim a rack of ribs.

Why do I do this to myself?
 
It's not cake to be cooked by time. If the meat tastes great, looks great, has a nice crust and is tender what does it matter how long it took at what temp?
 
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