How could this happen?

[Guest]

I put a 10 pound brisket on at 5:00 tonight, never let the temp pass 254 degrees, and it his an internal temp (taken in several places) of 187 degrees at 10:45. I have never had a brisket get internal temps like that in anything less than an hour per pound. (And yes I checked to make sure the thermometer was reading correctly). Can anyone explain how this could happen? I ended up pulling it a t 192 internal temp. Ultimatley I ended up throwing the whole thing in the trash it ticked me off so much

 

[Keri C]

Why'd you throw it in the trash? What kind of texture did it have? Only five and 3/4 hours to get to temp... man, that was one fast brisket! Perhaps it had a much higher content of fat marbling than usual, for some reason?

kc
Smokin on Tulsa Time

 

[Don Miller]

Mike,

Was it a prime cut?

 

[Guest]

No, it was a select, but it was really marbled, more so than any other brisket I have ever cooked.

 

[Dale Groetsema]

My experience with Prime Briskets, which I get once in a while, is that they cook much faster, as fast as 45 minutes per pound. I had a 12 pounder last year that cooked in 9 hours. Had to figure out how to hold it for 10 hours until turn-in.

It was ok, but, not like freshly pulled from the smoker and sliced for eating, but it was very very tender.

Dale

 

[Jim Clay]

Mike, I had exactly the same thing happen to me. I put on a 8lbs brisket flat and my temp was steady at 240. The brisket hit 190 internal in only 6 hours. It was good, but not great. I just concluded that I got real lean brisket.

 

[Guest]

Mine came off very tough. I would have left it on longer, but at the rate that its temp was rising in combination with the time of night that this was occurring (around 11:00) made me not want to stay up and baby-sit it. I had planed for a cook that would make the meat done somewhere between 8:00 - 11:00 in the morning, letting me sleep through the night (I was going to a NASCAR truck race the next day at TMS so I didn't want to be a zombie from lack of sleep). The bad thing about this is that I had company come up from Houston this weekend who had heard that I made some pretty darn good Q and they were excited to try it. After this brisket, they had severe doubts about my Q?n abilities. I just decided to throw it in the trash and cut my losses. Anyway, the next day I stopped by Sam?s and bought a case of baby backs and cooked a few racks on Sunday morning. I redeemed myself quite well with those  . After those, my friends were asking me where I bought the pit, how much it costs, what was in the rub, how long and at what temp I cooked them at. Heck they even wanted to know where I bought the redi-check thermometer. It was great, and my reputation remained in tact.