Brisket question

[tjoff]

I put in 2 briskets 2 hours ago. 1 is 7 lbs flat and point the other is 5.5 lbs flat and point. Smoker temp 230-235 meat is already at 142 for both of them, is that too fast?

 

[tjoff]

Now at 153

 

[hotnspicy]

Actually looks pretty good.  I pull mine around 200 & let em rest at least an hour.  You should be all set for dinner if your stall time isn't too bad.
 

 

[geerock]

Don't panic. They're gonna stall on you and then you'll be wondering if they're gonna be done in time. You seem like you are right on track.

 

[seenred]

Don't panic. They're gonna stall on you and then you'll be wondering if they're gonna be done in time. You seem like you are right on track.

  X 2.  How 'bout some Qview???  

Red

 

[tjoff]

Has been stalled for about 2 hours at 153-154 for the bigger one and 165-170 for the smaller one. Plan on taking off at 190 seperate for some burnt ends and let flats rest at least an hour. I'll try to get pix when the are done. Too early this morning and i forgot

 

[tjoff]

Loosing temps now. Smoker temp still the same, big went up to 165 stayed there for about 30-40 ,ims and then dropped to 163. The small ine wnt up to 179 for about the same amiunt of time and now dropped down to 177