Patience Grasshopper

Discussion in 'Beef' started by thunderbolt409, Sep 1, 2013.

  1. Why is it so hard waiting on a Brisket to get to wrapping temp????  I CANT TAKE IT ANYMORE.  

    I started my 14 pound packer at 4:30 this morning and I am only at 160.  I hit a major wall at 153 and have been waiting patiently for several hours now. 

    My will power is running thin.  [​IMG]   I refuse to jack up the temp...  but I would like to eat before dark.  Unlike the rest of America...I have to work tomorrow...

    Happy Labor Day.
     
  2. Try & hang in there - it will be worth it!  [​IMG]    A 14 lb. brisket can take a while. At 1.5 hrs/lb that's 21 hours. As for your stall - brisket can be funny like that & each one is different. It will be done when it decides it is good & ready to be done. You could foil it to help push through the stall if need be. For your next one that size I would start it much earlier - the night before - if you are on a time schedule. Don't forget the pics when you get it done  [​IMG]
     
    newsmokeguy likes this.
  3. mneeley490

    mneeley490 Master of the Pit OTBS Member

    You could also separate the point from the flat. That will speed things up. But make sure to monitor the temps in both pieces.
     

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