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OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives??? - Page 2

post #21 of 28

Dayum now that is indeed a long long time. What temp were you cooking at?

post #22 of 28
Thread Starter 

dead set at 225-230

post #23 of 28

It was indeed a tough piece of meat. Was it cut from beef cattle or from a dinosaur?

post #24 of 28

what is the temp in your smoker?  I did a 10# last weekend and in 8 hours  was at 165, then wrapped it in foil, and went another 3 until it got till 195 degrees  - I use a trager wood pellet and both the trager and the Maverick showed 225 the whole way - Maybe your temperature is alot lower than you think!

post #25 of 28
Thread Starter 

The culprit I think is maybe the fact that I did not wrap it in foil! I checked the temp with different thermometers and they all read with a degree or two at 225, I am going to try another one with all the ideas I got from this site and hope for the best, it took me a few tries on my pulled pork also but I have it down now..... It's the newbie in me

post #26 of 28

The foil wouldn't make it come to temp any faster. It could have something to do with your dryness. Make sure and check your grate temp... the temp right where the meat is sitting. Something is tellin me your not smoking as hot as you think you are. Especially if you do it again with the same results... you may pick up a piece of meat everynow and then that refuses to reach an internal temp you want but not that often. I ran into one of those one time and it was wierd. Just wouldn't get done. Just make sure your checking your smoking temp at the grate where the meat is. Good luck.

post #27 of 28
Thread Starter 

Thanks! I will crack a cold beer, pull up a chair and try it again, at least I got to eat off it for a while..... Dry or not, Still tasted good

post #28 of 28
Quote:
Originally Posted by Dick Foster View Post

It was indeed a tough piece of meat. Was it cut from beef cattle or from a dinosaur?


..... more like shoe leather! lol


 

Quote:
Originally Posted by JStanford View Post

Thanks! I will crack a cold beer, pull up a chair and try it again, at least I got to eat off it for a while..... Dry or not, Still tasted good



That is the beuty of this "addiction", you can eat your failures, and each failure gives you an excuse to try it again! (talk about self fulfilling prophecy... lol)

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???