The cook is done and the results were tender and juicy so no harm done, I'm just curious as to why it took 3x as long as expected. I was cooking 2 briskets that were broken down (don't ask my why they did that) into points and flats. I weighed up each piece and it was pretty much 4lbs on every one. I brined overnight then rubbed and let it rest for a couple of hours.
The flats were thin so I folded them over and tied them off. When it was time to put them in, I put the folded flats on the top shelf then one point on consecutively lower shelves. This is where one option for why it took so long comes in...the meat on each rack was touching the rack above. Maybe this made it cook as one large chunk instead of 4 separate ones? Also, I did not inject this time as I usually do.
I was expecting ~1hr per lb based on my last cook of brisket and ended up going ~12hrs which is about 45 minutes per lb total weight.
The flats were thin so I folded them over and tied them off. When it was time to put them in, I put the folded flats on the top shelf then one point on consecutively lower shelves. This is where one option for why it took so long comes in...the meat on each rack was touching the rack above. Maybe this made it cook as one large chunk instead of 4 separate ones? Also, I did not inject this time as I usually do.
I was expecting ~1hr per lb based on my last cook of brisket and ended up going ~12hrs which is about 45 minutes per lb total weight.