OK. I have done hundreds of racks of ribs it wasn't my specialty I did my first full brisket today and from everything I have read it should have taken somewhere around an hour and a half per pound on average. I prepped the brisket last night and rubbed it down thoroughly prep my smoker and it everything ready to go the brisket is about eight and a half pounds after trimming. I put it on at about 1:30 a.m. at 225 degrees. Thinking that I would have somewhere at least around a 12 hour smoke before it would be done. Well right around 5:30 a.m. my alarm goes off and says that the brisket has reached 165 degrees internal temperature. I rush out to the smokers thinking that maybe the probe is in the wrong spot and check it and several other locations to my surprise it's 165 degrees. So I quickly wrap the brisket in foil tenting it to get it to go to the 200 degrees for a nice tender brisket. Then at 7:45 a.m. my alarm goes off again my brisket is now at 200 degrees. I've done brisket Flats before and they have taken longer than this. The only thing that I can think changed was that this was USDA prime not choice. Does anybody know what I did wrong? I am freaking out right now because I have a brisket wrapped up in towels slowly Cooling.
post #1 of 10
8/16/16 at 2:14pm