brisket for me this weekend
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That was last night around 7:30 or so!
it's 7:15 so just shy of 12 hrs my temps have been running between 220-260 I rotated the briskets every 3-4 hours just put them in foil.
The small brisket is 12# it's internal temp is 160
The medium # brisket is15# internal temp is 182
And the large brisket is 17# and an internal temp 185
what the hell is going on here ? shouldn't the smaller brisket be reading the higher temp? Also at the old rule of 1.5 hours per pound the 17# should be done late afternoon but i'm only in it 12 hrs and 10 degrees from 195 ? i guess the temp could stick at 185 for oh 10-12 hours but i'm not thinking so!
Not complaining they look and smell fantastic i'm just trying to get a handel on the new BBQ
Addendum... turns out my meat thermometer is off !
Edited by PDX210 - 8/6/11 at 8:19am
All that and I totally spaced off getting pics of the finished products
Not as thick of a smoke ring as I would have liked other than that I was happy with the results.
I did a lemon pepper rub base , then frenches yellow mustard, then trager prim rib rub over that and fresh coarse black pepper the wood was oak & pecan and charcoal