Brisket question

Discussion in 'General Discussion' started by tjoff, Jul 4, 2013.

  1. tjoff

    tjoff Smoke Blower

    I put in 2 briskets 2 hours ago. 1 is 7 lbs flat and point the other is 5.5 lbs flat and point. Smoker temp 230-235 meat is already at 142 for both of them, is that too fast?
     
  2. tjoff

    tjoff Smoke Blower

    Now at 153
     
  3. hotnspicy

    hotnspicy Meat Mopper

    Actually looks pretty good.  I pull mine around 200 & let em rest at least an hour.  You should be all set for dinner if your stall time isn't too bad.
     
     
  4. geerock

    geerock Master of the Pit SMF Premier Member

    Don't panic. They're gonna stall on you and then you'll be wondering if they're gonna be done in time. You seem like you are right on track.
     
    Last edited: Jul 4, 2013
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    [​IMG]   X 2.  How 'bout some Qview???  [​IMG]

    Red
     
  6. tjoff

    tjoff Smoke Blower

    Has been stalled for about 2 hours at 153-154 for the bigger one and 165-170 for the smaller one. Plan on taking off at 190 seperate for some burnt ends and let flats rest at least an hour. I'll try to get pix when the are done. Too early this morning and i forgot
     
  7. tjoff

    tjoff Smoke Blower

    Loosing temps now. Smoker temp still the same, big went up to 165 stayed there for about 30-40 ,ims and then dropped to 163. The small ine wnt up to 179 for about the same amiunt of time and now dropped down to 177
     

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