- Jun 30, 2016
- 82
- 105
Have friends from Carolina set to fly in this afternoon and arrive this evening. Had a brisket in the freezer so said why not. After trimming was close to nine pounds. Up at 3:30 and had the brisket on by 4:30. This is where it gets interesting.
Smoker ran fairly constant at around 245. At 7:30 decided to go ahead and put the temp probe in to check it. IT was already 180, much to my surprise. I was amazed at how fast it was cooking. By 10:30 IT was close to 200. Started probe testing and still had a couple of spots where it wasn't tender enough. A little after 11 still had one spot that wasn't quite tender enough so let it go a bit longer. 11:30, 7 hours later I pulled it and into the cooler it went. Wrapped in foil and double towels to keep it nice and insulated.
Friends won't arrive until after 5 so here is to hoping it stays nice and warm in there. I just have never had a brisket cook this fast and am at a bit of a loss. I never wrapped it just kept pushing right along. I'll let you know how it turns out. Gonna throw a stuffed porkloin on pretty soon as well.
Smoker ran fairly constant at around 245. At 7:30 decided to go ahead and put the temp probe in to check it. IT was already 180, much to my surprise. I was amazed at how fast it was cooking. By 10:30 IT was close to 200. Started probe testing and still had a couple of spots where it wasn't tender enough. A little after 11 still had one spot that wasn't quite tender enough so let it go a bit longer. 11:30, 7 hours later I pulled it and into the cooler it went. Wrapped in foil and double towels to keep it nice and insulated.
Friends won't arrive until after 5 so here is to hoping it stays nice and warm in there. I just have never had a brisket cook this fast and am at a bit of a loss. I never wrapped it just kept pushing right along. I'll let you know how it turns out. Gonna throw a stuffed porkloin on pretty soon as well.
