Larry Wolfe
Closed Account
Duncan,
Something is wrong, <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Well.... I am sitting at 6 hours for a 4.25 pound brisket and the internal temp is only at 140*. <HR></BLOCKQUOTE> You should be about done. Even if you were to figure 2hrs lb, you should be at a higher temp than 140*. Stick a fork in the brisket and give it a twist, you will know right away if it is done. If you have to force the fork in it isn't done. If it slides in fairly easily and you can twist easily it in the meat you are probably done.
Also calibrate your thermometers when you are done. Either your pit thermo or your meat thermo is inaccurate.
Something is wrong, <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Well.... I am sitting at 6 hours for a 4.25 pound brisket and the internal temp is only at 140*. <HR></BLOCKQUOTE> You should be about done. Even if you were to figure 2hrs lb, you should be at a higher temp than 140*. Stick a fork in the brisket and give it a twist, you will know right away if it is done. If you have to force the fork in it isn't done. If it slides in fairly easily and you can twist easily it in the meat you are probably done.
Also calibrate your thermometers when you are done. Either your pit thermo or your meat thermo is inaccurate.