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Cliff H.

Master Chef
Joined
Mar 18, 2006
Messages
6,143
Location
Jonesboro, Arkansas
Brisket on at 7:30 this morning.

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No more pics until 165.

The brisket has been on for about 1-1/2 hours and I have strange things going on.

Grate temp is at 294 :shock: and the dome temp is at 246. I don't know if I am cooing low and slow or hot and fast. I will see how fast it cooks and then I will know for sure.

The maverick probe is over to one side of the grate where it is hotter.

As the grate temp has been steady climbing the dome temp has been holding around 250.

I am glad I put it on fat side down. :D
 
Just ordered my Brisket for a Saturday cook...I cant wait !!!

Waiting for the finished pics...
 
Puff said:
That does seem kind of quick. How long are you resting it for?

Couple of hours.

There was no plateau. :shock: I guess the higher temps at the start pushed it thru. :(

By the time it hit 165 the temps were aroung 240 so I dunno.
 
250* grate temp isn't that bad either...... Just let us know how it turns out when you slice it.

If it a little on the tough side you can always throw it in a dutch oven, add some low salt beef broth and sort of braise it for a while.
 
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