Weird,Wild, and Long Brisket Cook

[jeff lowe]

I went to my butcher and he cut me a 16 lb packer brisket in half with the point and some of the flat. It had about 1/2-3/4 inch of a fat cap all around and the entire brisket was quite thick. I used my home made rub and put it on the WSM fat side DOWN....

I started it at 9PM minion method and it got to temp about 9:30. Lower rack and held steady at approx 230-235 degrees. Next morning the internal was only 174 until 11:30 AM!!!

I had to run and do errands so I just took it out of the smoker and wrapped it in foil and in the cooler for 4-5 hours. I came back and decided to check my probe for accuracy with boiling water and it was right on......

Hmmmmm.....I didnt want to dry the thing out so I decided to just put it in the Weber Simpson grill indirect heat FOILED with the vents halfway open. I cooked until it got to 180 internal and then threw it back in the cooler AGAIN for 2 more hours!!! This piece of meat I have almost had a relationship with already!!! Anyway I finally took it out and sliced it and it was super tender and juicy maybe just a tad dry texture but extremely good.....Any ideas on why this cook took so long? I wonder if there are issues with my smoker? Lately it seems like my cooks have taken a lot longer.

Last week 4 lb spares took about 9-10 hours..... Anyone else having these long cook times???

 

[Big Al]

Wow Jeff sounds like one SUPER stubborn piece of beef. Wish I could help but like I have said already........no brisket cooks yet

Big Al

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> ... I cooked until it got to 180 internal ... <HR></BLOCKQUOTE> Hi Jeff, how long was the brisket on the kettle for?

 

[Nick P.]

Doesn't sound overly long. Your total cook time according to your quote was 16 hours. If the brisket was 8 lbs. thats 2 hours per pound, which is what I always figure for both brisket and pulled pork. I also only smoke at 210 - 220*. I did a brisket last weekend , 2 hrs per pound and it was tender and juicy. When I wrapped it in foil at 165* I also added a cup of beef broth.It was great.

 

[jeff lowe]

I threw it wrapped in foil in the kettle for about 1 hour to 1.5 hours until the internal was 180. I dont know hot it was in the kettle was but my guess would be at least 300-350 deg. maybe more.