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December Brisket

post #1 of 4
Thread Starter 
Woke up at 6 am. It was 32 degrees outside. Started the smoker at 250. 6:30 am I filled the AMPS with pitmasters choice and lit one end. Took the rubbed 4.2 pound brisket flat out of the refer. At 6:45 put in the brisket on the second rack and the AMPS on the bottom of the MES. Smoker temp dropped to 230, reset for 220. It's now almost 10 am and the IT is already 153 degrees. I was hoping to have it to 203 about 4 or 5 o'clock, pull it and cut about 1/4 off to cube up for burnt ends but at this fast rate of cooking I thinks it's gonna by done a few hours early. It's not a big deal since it's just for me and the wife for dinner tonight. May just have to reheat it if it's done too soon. I've also been experimenting with putting 4 charcoal briquettes in the chip tray at a time too see if I can get that nice visual smoke ring(just for kicks)
post #2 of 4
Thread Starter 
Well I didn't have to worry about it being done too soon. This is crazy here. It's at 207 IT now and it's still not probe easy tender. Been smoking for 11 hours now at 220 until 2 hours ago when I bumped the heat up to 250. Guess I'll keep checking every 5 degrees until my probe slides in like butter. I'm getting hungry lol.
post #3 of 4
Is it done yet? We're getting hungry!!! I'm doing an 11 pound full packer, I put it on my lang 60 deluxe at 11am and I'm shooting for a 1am finish time. It's looking delicious.
post #4 of 4
Thread Starter 
The wife said just pull it. It's IT was 210 but still a bit tough. Tasted good though....
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