Smoking in a time warp?


 
I had a very similar thing happen when I cooked my first brisket, was all setup for a 15 hour cook and it was probe tender after 8 hours. I think it was the fat content in my brisket. I think that when you wrap a high fat content brisket, it cooks faster. Like yours, mine was perfectly cooked though. My lesson was exactly what JL said above, every cook is different and its done when its done. Great Cook!
 
JLHillman said:
It depends on the meat and fat content. Every brisket or other cut will cook differently. You can plan all you want but the thermometer and the meat will tell you when it's done. It's always worse when it takes too long, hungry people are not happy people. Chips and dip only goes so far...
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Yep, JL, type of meat, the cut, the size and the fat content all come into play as well, along with the aforementioned conditions.

And just so you know :rolleyes:, I'm not talking chips and dip nor do I serve those (unless it's Dave's Smoked Mushroom Dip, which I serve with sliced and grilled French bread and not chips). I'm talking real appetizers - sausage rolls in puff pastry, ham rolls, stuffed artichoke leaves, stuffed Anaheim chiles with oregano vinaigrette, bruschetta with tomatoes, basil and fresh mozzarella, grilled stuffed figs, etc. But then appetizers are some of my favorite things!
 
Heh... I'm planning on having appetizers for dinner tonight, making use of the last of the brisket that started this thread: brisket and cream cheese stuffed, bacon wrapped grilled jalapeno poppers :D
 
Hey David... The last brisket I cooked was a 9 1/2 lb. Packer. Cooked at 250 and got it on at 6:15 am and pulled it at 5:00 pm when the IT reached 198. Just under 11 hours cooking time. The only noticeable thing I did differently than you was I did not foil. Just rode it straight through. It was much milder weather than we're having here now also. Hard to figure these cooks sometimes.
 
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