Master of the Pit
- Joined Jul 23, 2012
Yep, beef prices have taken a huge jump and in some instances, have actually doubled compared to a year or so ago. I used to get boneless beef short ribs for $2.99 per pound and now they go for $5.99I know this is an older post, bit where do you find a $35 brisket? I'm lucky if I can find a $50 full packer(I believe that's the term) that's small enough to fit in my MES
I'm in the same boat. Same smoker it's a 16 lb split the point from the falp due to size. Also had a 8lb pork butt in there shot up to 145 after 4 hrs. I watched a YouTube video saying it should take 20hr. Do I need to relax and have a drink or panic?Afternoon , nana. Don't panic...it may stall yet. And remember temp is only a signpost on the road to tender brisket....no matter when it happens , when the temp gets close you have to start probing the meat for tender.....so keep watching the temp by all means , but just accept that it's done when the probe slides in like buttah!
And I will hasten to add that I am no expert brisket maker , but I just wanted to reassure you with what I think I know....others may chime in more knowledgable than I.....good luck