!8 lb brisket been in 225* smoker & is already 195* in flat. The rest is 185*. Seems like an awful fast cook, as 20+ hours was the initial plan. Should i take out & refrigerate, or leave in @ 150* till tomorrow?
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I found this thread, which may be the answer you're looking for. I wouldn't know what to do, but holding aat 140* for a long time seemed to work in this instance, even though it was an accident.
thanks Pags. I'll sleep better knowing i'm not going to ruin an 18 lb brisket.
How fast is awful fast? Please excuse me if I sound confused, but doesn't the point heat up faster than the flat?
Not sure, when did you put it in?
Did you check your probe before cooking to make sure it's accurate.
Temp is ONLY a guide, never a decision.
I'd move the probe around a lot to make sure and feel for resistance as to when to pull it.
Also, with that big a brisket I would have separated the point at the end and put it back in to make burnt ends.
Did you check your probe before cooking to make sure it's accurate.
Temp is ONLY a guide, never a decision.
I'd move the probe around a lot to make sure and feel for resistance as to when to pull it.
Also, with that big a brisket I would have separated the point at the end and put it back in to make burnt ends.
put it in @ 11:20 am. used a thermopen to double check probe readings. Felt like "butter'everywhere i put the probe.Left on 150* for the night & .Checked w/thermopen this am & is 170* all over.
Should i leave on 150* until ready to eat or bring it back to 190* before eating??
Should i leave on 150* until ready to eat or bring it back to 190* before eating??
If it were me, I'd leave it at 150*. You just want to keep it in the safe zone, not cook it some more. Wow. That was a fast brisket.
Served the brisket yesterday. Stayed in 08 for 17 hours (wrapped in foil)after reaching desired temp. temp dropped to 168* during wait. Put sauce on 2 hrs before removing from smoker. Let rest for 35 minutes & started slicing in 1/4 " slices. Itm was soooo tender & juicyeveryone loved it. 20 people & lots of "OMG's7 awesome. I have no idea why a 18.5 lb brisket (US Choice)would cook in 11 hrs, but thanks for the threatm on holding @ 150*. Next 1 will definately not put in so early
Glad it turned out so well. I think you pushed the "holding" envelope. The foil was probably a good idea with that long a hold. Gongratulations.