I bought a 14 pound packer brisket at the butcher yesterday. This morning I got up at 6am to start prep. I trimmed the fat and removed the silver skin. I injected with beef broth. I spread a nice rub on it. Smoker was cooking a little high (250*). After about 2 hours it was already at roughly 140*. I foiled it with 1/2 cup beef broth and lowered the temp to 225*. It has been about an hour and a half since I foiled it and it is already reading 190*. It isn't tender yet but it seems like that cooked really fast. Temps were taken from the flat. I assume the point is much lower.
I know estimates aren't the best to use but to go from 1.5 hours per pound to about half hour per pound seems like a huge jump. What should I do? I don't want to over cook it but I also don't want it to be tough from not cooking long enough. Plus, since it is reaching the 200* rest temp a lot earlier, it is going to be finished way before dinner.
Also, my rub/bark isn't very hard. I can rub it off with my finger nail pretty easily. What is the best way to fix that?
Edit: I just lowered the MES temp to 205* to see if that slows things down. I did have an oven thermometer in there and it was reading pretty dead on. Nothing higher than 250* to start and when I lowered it to 225* it was sitting right around there. I did however drop it in my water pan and couldn't clean it out so that is trash now lol Good thing it was only $5 but I just bought the damn thing this morning.
Edited by h22lude - 4/12/14 at 7:34am