Well, this is a new one for me. I started this brisket, 14 # before trimming, as soon as I got home from work today at 6:40. I'd guess I only trimmed 2 pounds off of it. The brisket went from the fridge to the smoker. The UDS has performed like a champ, chugging along at 231 degrees the first 2 + hours. By the end of that 2 hours, the probes in the flat and the point were within a couple of degrees of each other at around 145. The smoker climbed to about 250 ish when I had it opened to splash some Black Magic on the meat, and when I re-arranged the probes and when I foiled it 2 hours later. It's now been 6 1/2 hours, and that daggone brisket is at 195! The last couple times I cooked on the drum, I thought it was a bit faster, but this is like cooking turkey! This is microwave, compared to what I was braced for...I'm not serving this thing until 10:00 A.M. I've kept 'em in coolers for 5 or 6 hours before, come out still hot, but 9? Phooey! I'm baffled. What is your folks experience in this arena?
In the previous photos, the temp probes can be seen in the point and the flat. Here are the temps and the time on the unit on the right. I started the count up feature when I put the meat on.
6 hours from fridge to done for a 13# brisket? What the H E double hockey stix?
Tasty, though. Got some of the point when I separated them. I put 'em both back in the smoker unwrapped. I'm going out to put the flat in the cooler in freshly dried towels. They'll be nice and warm. I guess I should do the point too. I wanted to leave it in the smoker another half hour to hour. Nah...