Brisket too big???

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Honestly I'm not used to dealing with meat this big, and I've always done my other ones at 215. They usually take 10-15 hours, which is perfect for putting them on the night before and then taking off the next morning (got to love a gas burner that holds it's temps). I've never really had the need to do one at a higher temp, and I wasn't sure how it would work, but next time I think that's what I'm going to do.

Since I had to go meet some friends last night, I ended up pulling it at 170 (26 hours total time), wrapping it and sticking it in the oven which I had heated to 225 and cut it off, then just left it there. I came home 4 hours latter and it was still at 150. I didn't feel like fooling with it last night so I just stuck it in the fridge.

Just sliced it, and it's like butter. The grain changed direction so many times, that it was almost impossible to keep cutting against it, but I don't think it matters, it's melting in my mouth cold, so I figure once I bring it back to temp it will fall apart before getting it from the plate to your mouth.


I'll get some Qview up tonight, or tomorrow, I've got to go get the rest of the stuff ready to go, but didn't want to leave everyone hanging, so
I wanted to post an update.
 
If it's tough after reaching 195*, it's only because it's dried out. If it's tough after all this, chop it.


Br careful not to slam anybody Dutch.
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Thickness of the cut is what matters as far as initial cooking time, and a large PT isn't that much thicker than a smaller one. It's mostly a matter of length.

JeepDiver;86122 said:
Since I had to go meet some friends last night, I ended up pulling it at 170 (26 hours total time), wrapping it and sticking it in the oven which I had heated to 225 and cut it off, then just left it there. I came home 4 hours latter and it was still at 150.
Just sliced it, and it's like butter. The grain changed direction so many times, that it was almost impossible to keep cutting against it, but I don't think it matters, it's melting in my mouth cold, so I figure once I bring it back to temp it will fall apart before getting it from the plate to your mouth.

That's a long time to leave meat in a unheated oven. Lucky it didn't drop any more in temp, It might've started to grow nasties.


If it's that tender cold, it's probably shredding material when you heat it up. I'm thinking that if it's that tender it mutst've come up to 190*-200
* sometime in the process. Have you verified your thermo's accuracy?
 
I had left a note for my Fiancee to cut it up when it reached 160, and when she went to bed an hour before I came home it was still at 170. The temp gauge was right (according to the water test), and there were spots in the middle that was medium at best, but it was still super tender. When they had came home about 2 hours after I left it was at 165, then climbed to 175 and dropped 5 more degrees before they went to sleep.

I guess it was just a big enough piece of meat to keep climbing.

This piece of meat had a mind of it's own.


Sorry I haven't got the QView up yet. I didn't realize it, but my fiancee had flown a lot of my friends in (I kept wondering why she wanted me to cook so much food when only a few people were coming) and surprised me with them being their for the BBQ, and then a Limo showed up around 7:00 for my Bachelor party (we are flying to St Lucia in 2 weeks for the wedding with just ourselves) that I didn't know anything about. I'm still recovering so hopefully I can get pictures posted up tonight (of the Q, there better not be any of the party).

While I think she was being nice, one of my future wife's friends that went to school in Texas said it was one of the best briskets she has ever had, so it must not have been to bad.
 
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