- Mar 13, 2023
- 150
- 415
Accidentally took a 20 pounder to 235 degrees tonight. I was pretty frustrated that I did that. It’s actually a pastrami brisket I brined for right at 10 days. Needed another day or 2 , will see how the 16 pounder looks like tomorrow. Anyway Had a 16 pounder on the lower rack and 20 pounder at the top, figured they would be done at the same time. When the lower one hit 190 I checked the 20 pounder on top with my quick read maverick and it was total butter and knew I goofed before I seen the numbers go up. Pulled it out and wrapped it up in foil and put it in the fridge. Was going wait till morning since I figured it was going to slice better cold but wanted to see if it was juicy still and see what this mistake is all about. Turns out it’s very moist, at least the first thickest cut into the flat was… hopefully the rest of the flat will be good too. Was a little difficult to slice and just fell apart when I tried to pick it up but was very tender and very moist so the frustration is over lol , the 16 pounder did end up taking 16 hours at 250 degrees,
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