- Jan 28, 2020
- 17
- 3
Hey guys, new here.
Wanted to try out my first brisket. I followed meat churches weekday brisket cook times and temps.
I set my GMG to 185f and let it stabilize for 3 hours before putting a 12lb brisket on. I put it on at 7pm.
When I woke up this morning I see my meat probe is telling me the brisket is at 203f. My GMG must be running hot.
I was planning on wrapping it in foil at 7am until around noon then upping the temp to finish the brisket off by 4ish.
Now that my brisket has hit temp, is it ok to back the temp down a bit to 165f, wrap and continue on as if the brisket didn’t come up to temp? I don’t want to dry it out.
Wanted to try out my first brisket. I followed meat churches weekday brisket cook times and temps.
I set my GMG to 185f and let it stabilize for 3 hours before putting a 12lb brisket on. I put it on at 7pm.
When I woke up this morning I see my meat probe is telling me the brisket is at 203f. My GMG must be running hot.
I was planning on wrapping it in foil at 7am until around noon then upping the temp to finish the brisket off by 4ish.
Now that my brisket has hit temp, is it ok to back the temp down a bit to 165f, wrap and continue on as if the brisket didn’t come up to temp? I don’t want to dry it out.