Brisket temp

Don't be concerned. It's hanging in the plateau. Temp could actually go down. It'll get there. Be patient. You are correct, "It's done when it's done!"

Sometimes it's best to start brisket/PB the night before. I usually toss mine in about 9-10:00pm.

Hang in there!

I'm gonna try to go to sleep and look at it in the a.m.
I serve for lunch tomorrow.
BTW, I'm headed your way on the 18th to visit family in Kennett, Mo. and then going to Mt Pettijean Ark. for a few days.


Shady

"Keep dancing until it starts to rain"

Shady;

I know you know this, but each meat seems to have it's own personality when it comes to smoking. Sounds weird, but I've not had two smokes that are ever the same, (not that I've logged many, since I've only had my Q since April.

I'm doing brisket for weekend, plan to put in tomorrow(Friday) at noon, don't expect it to be done till sometime Saturday afternoon, as it will take at least 20-22 hours at 225, I just figure for a long smoke, as I don't plan to eat until Saturday evening. Can always bump temp to 250 if I want to finish a tad quicker. BTW, it's a full packer, weight is just under 14lbs.

Best of luck.

If it's not done this morning, bump it up to 250.

That's why we tell me not to try to monitor temps on an hourly basis. 4 hours in the plateau is not unusual.

Shady -- When you get to Petit Jean make sure to have lunch/dinner at the lodge - not for the food but for the view. It's gorgeous! Lots of hiking trails if you're into that.

If you are going to be there a couple days, might want to scoot over to Mt. Magi zine , the highest point in the state. They have a newly built lodge to tour. Both are nice places to visit!

Enjoy Arkansas!

Beginning with my second packer I have started them the evening before. Plan on an hour and a half per pound, time it for about three hours before you plan to eat, and just let them cook to temp. I think the result is better if they get done early and you foil, wrap and hold them for a couple of hours before you slice.

I think the worse mistake you can make is to start them too late and then have to eat them before their done. Start them early and count on the hold feature of your Americue to keep them from overcooking.

Thumper

Got up this morning at 0545 the temp was at 190 on the packer and the Pork butts as well.
At 0730 covered in foil covered in some old t-shirts and stuck in the Cambro. We ate at 1100 and everyone enjoyed. Next time I'll give at least 20 hours.

Shady

"Keep dancing until it rains"