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1st. Brisket
Hmm, I've never had that problem. I put a butt on last Saturday night and then the brisket this morning with no issues. I'll have to do a search and see how common that is. I definitely don't want that to happen when I'm ready to go. -
1st Brisket Worries
Great. Things slowed down significantly. I was at 188 just before 2pm and thought I'd be at 190+ by now but its only at 189. One thing that may have happened is that my thermo backed out. I had it in the middle of the thickest part, or at least I thought I did. A couple hours ago, I got... -
1st. Brisket
One thing I've learned about my MES is that you don't need to do anything special to keep it warm if it gets cold outside. They're very well insulated. It really doesn't take any noticeably longer time to get to temp when its cold out. In fact, mine was covered with 3 inches of snow last... -
1st Brisket Worries
Nearly 3.5 hours and I'm at 182. The temp rise has slowed down, but I still think I'm going too fast. -
1st. Brisket
Well after reading your's, it looks like we're in the same boat. What was your temp when you started? -
1st Brisket Worries
OK, I'm currently in the process of smoking 5.5 lbs brisket in my MES at 225. I'm guessing its just a flat, but I'm not sure. It was all Sam's had. I put it in at 9am this morning and now just two hours later I'm up to 170 from 47 when it went in. I did just pull it out and wrap it in... -
Pork is tough
You definitely didn't cook it long enough. I did my first on not too long ago and it was about the same size. It took me about 10 hours to get the meat to 195. What scared me though is that it only took about 4 or 5 hours to come up to about 160. But then it slowed down and was delicious.
