- Joined Sep 29, 2013
I bought a 10lb brisket with Deckle removed from HEB. Started my smoker, cooked it around 225 (sometimes it raised to around 300) and 4 hours in, I decide to check the temp. It's reading 205?? Can't be right, so I tried 3 other thermometers, each reads around 200. I check the meat with my figure, and the flat feels dry while the point feels, pardon the pun, on point. How is it possible it cooked so quickly?? I'm really concerned it's going to be tough. I placed it in an aluminum pan with some beef broth and covered it with foil, then towels to hopefully steam it a bit and get moisture back into the meat. Only thing I did differently this time was I tried a bourbon injection to see how that might turn out. Anybody ever had anything like that happen? I've got a big party tomorrow so hoping it'll come out okay...