- Dec 31, 2018
- 4
- 0
Hello from Dallas Tx. Longtime Smoaker master of nothing. Need a little help.
Cookshak Electric Smoker started at 225
Wet Pecan chunks
Mustard, and dry rubs only.
15lb prime brisket.
Weber iGrill digital probs.
Put Brisket on at 4:30am (not room temp) just couldn’t get up in time.
All that being said my internal temps are crazy high for only 6 hrs. Currently at 180. Dropped temp to 200 plan to FTC.
Any thoughts? Have about 15 people coming over at 6:30 PM just worried this thing will be done by noon.
Appreciate any advice.
Cookshak Electric Smoker started at 225
Wet Pecan chunks
Mustard, and dry rubs only.
15lb prime brisket.
Weber iGrill digital probs.
Put Brisket on at 4:30am (not room temp) just couldn’t get up in time.
All that being said my internal temps are crazy high for only 6 hrs. Currently at 180. Dropped temp to 200 plan to FTC.
Any thoughts? Have about 15 people coming over at 6:30 PM just worried this thing will be done by noon.
Appreciate any advice.