- Joined Jun 15, 2013
Ok so I started my smoke at 5pm figuring 1hr/# @15# plus 2hrs. So 17hrs but here I sit with a brisket resting only 8hrs later. I hit 197 after checking with every thermometer I own because I was in disbelief. I've smoke many large briskest before but this is my first on my modified charbroil stick burner. Ran an even 230-240 with lots of tending....but I'm now waiting on the 10# pork butt that's stalled at 182 for the last 1hr. Both were foil wrapped at 160 with a beautiful bark I might add, but I'm curious is it the cut of meat I have that caused this no stall.? Wasn't real fatty, choice grade angus from sam's of all places. I'm not upset that it happened but had I know it's be that quick I'd have wait till the morning of my party to do them. Any helpful insight would be great. Hope this isn't one tough sob.....