SmokinTrojan
New member
Packer Brisket 12#. Auber set 225 till meat 190. After 3hours BK is 170. Double wrapped with juice. Four hours in temp is 183. I even checked with quick probe at 170 to verify???? Maybe world record for 12# brisket chew.
This is wierd?
- Thread starter SmokinTrojan
- Start date
Pork Belly
Moderator
You made quite a list, which item do you think is weird? For me I find it odd to use foil in a smoker.
WeekendWarrior
New member
Wow, that does seem way way too fast.
My last brisket was a 10 pounder, Cooked it at 225, stock #2.
At 4 hours in, IT was 150, at 10 hours in, IT was 165 at 12 hours in it was 178. Took 15.5 hours to reach 195.
Temp swings were from 210 to 250, average 230 degrees, with probe about 1 inch away from the built in probe.
Where do you have your 2nd probe located? If it's too close to the meat, it will make your unit run much hotter. I've found that the area near the meat runs about 30 degrees cooler than the actual box temp due to a cooling envelope that surrounds the meat.
My last brisket was a 10 pounder, Cooked it at 225, stock #2.
At 4 hours in, IT was 150, at 10 hours in, IT was 165 at 12 hours in it was 178. Took 15.5 hours to reach 195.
Temp swings were from 210 to 250, average 230 degrees, with probe about 1 inch away from the built in probe.
Where do you have your 2nd probe located? If it's too close to the meat, it will make your unit run much hotter. I've found that the area near the meat runs about 30 degrees cooler than the actual box temp due to a cooling envelope that surrounds the meat.
DivotMaker
New member
Is it at 190 yet? I bet it's stalling. I've had stalls in the 180s last for several hours. I find it hard to believe a 12 lb brisket could be done in 4 hours, but that's just me. Is your probe in the thickest part, between the point and the flat?
SmokinTrojan
New member
Bruce is probably correct. Brisket was placed as high as possible in #3. Cabinet temp probe was within 1" of the top. At 5.5 hours it reached 195 then Auber backed it down to 140. I left it that way over night. Cut off a bit of meat this morning and it was not done. I've put it back in at 225. Don't know if it's shot.
