Brisket help asap!

Discussion in 'Beef' started by thejguz, Aug 23, 2015.

  1. thejguz

    thejguz Newbie

    Trying to do a couple of briskets for a family gathering later today. I put them on at 1 am hoping to go nice and slow and get done around 1-2pm ish as the party is at 4. I woke up this morning and they are all up to temp which has me wonder how accurate the temps are in my MES 30. I programmed it to 230*. They shouldn't be up to temp yet. Right? Anyways my main problem is one side of the brisket is nice and tender, toothpick goes in nice and easy, but on the other side of it, not so easy. What should it do? Oh and I have to leave for church in about 30 mins so I don't know what do to with them for the 3+ hours I will be gone. Suggestions? Thanx in advance.
  2. bmaddox

    bmaddox Master of the Pit

    Sorry I didn't see this in time. How did it turn out? 

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