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brisket temp

post #1 of 3
Thread Starter 
Hey guys,

So just got done wrapping butt at 175F and put back in smoker. My brisket point and flat have been on for 11.5hrs now, and are only at 158F. I'm planning on wrapping them at 170F or so... Im concerned that somethings up cause the flat couldnt have been more than 4.5 lbs and it still hasnt reached temp. Any advice?
post #2 of 3

all cuts are long as you have a good calibrated therm ride it out

post #3 of 3

I'm with Chef Willie,   Patients just give it time



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