14 lb brisket

Discussion in 'General Discussion' started by trick80, Jan 31, 2016.

  1. trick80

    trick80 Newbie

    So I started smoking my first 14+lb brisket last night around 7 expecting it to take around 22 hours or so. According to my meat thermometer the brisket had an internal temperature of 195 by around 3 this morning. It's not a digital thermometer but it's never let me down before. I kept smoking as normal thinking there was no way it was done but now the temperature is well over 200 and I don't want to ruin the brisket?????
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Try probing the brisket at a bunch of spots with a tooth pick or skewer. If the pick slides in like butter its done. Wrap w/ foil and place in a small ice chest fill the air space in the chest with towels or a blanket and close chest. it will stay war for many hours,
     
  3. trick80

    trick80 Newbie

    Thanks, I actually pulled it out and it was done. I don't understand cause it cooked really fast but it seems to be perfect!
     
  4. bbqwillie

    bbqwillie Smoking Fanatic

    Not all cuts are created equal. Some take 22 hours, others take 12 hours. Use the probe test. If the skewer or toothpick slides in with no/little resistance then it's done. Wrap and place it in an ice chest packed with towels.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad it turned out so well for you!

    How about some finish pics?

    Al
     
  6. trick80

    trick80 Newbie

    Well I already cut it up but here is a before pic....
     
  7. danbono

    danbono Master of the Pit OTBS Member

    HI So how was the brisket??

    Dan
     

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