Brisket and more

Discussion in 'Beef' started by ron50, Sep 30, 2007.

  1. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Wasn't sure if this should be under beef or pork but since I hardly ever cook beef I figured I'd put it here.

    It's been a long night here so I hope I didn't have a post earlier and then just forgot, lol.

    I have a 9lb brisket with Jeff's rub sitting in the beautiful smell of hickory and pecan and it is on a plateau at 150 and I have 2 8lb butts that also have plateau at 162. What's the odds, 3 pieces of meat all hit the plateau at the same time, hey I should play those temperature numbers in the lottery.
     
  2. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Now, if ya can just get them all finished at the same time...........
     
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Geoff:

    That would be a good trick wouldn't it? I'm past the plateau, butts are foiled and up to 175 degrees, brisket is now 162 and slowly moving, very slowly lol.

    Hoping 3 more hours in the smoker will do it but we will see. As they say, it will be ready when it's done!
     

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