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[b]Treehouse wrote:[/b]
[quote][center][img size=800]http://i69.photobucket.com/albums/i59/Luscombe1940/185_8527.jpg[/img][/center]<p />[b]Ok I have lots of questions so please be patient with me. I really want to get this brisket cook down right.[p]I put a trimmed 15# packer on last night at 8pm. Had guru set up and stable at dome temp of 225, inverted plate setter with pan and water, some hickory chuncks, two thermometers. Both thermometers read consistently and the dome thermometer was calibrated.[p]At 9.5 hours, 5:30am, the temp alarm went off at 170, dome still at 225.[br]13.5 hours, 9:30am, temp hit 180 so I wrapped it in foil and set back on grill.[p]15 hours, 11:00am temp hit 200.[p]This cook seems to be going way too fast. I wasn't expecting to hit 180 until about now. [p]Any  suggestions?[p]I am going to pull it, cut off the point for burnt ends, and wrap in towel and put in a cooler for several hours.[p]I have a pan full of  drippings. What should I do with them/[p][/b][br][/quote]

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Topic History of: Brisket Help & ????
Max. showing the last 6 posts - (Last post first)

Author	Message
tjv	Treehouse, toss the drippings in the egg but keep the dripping in the foil. Add some to your bbq sauce. Nice grid by the way.....LOL. T
Treehouse	Celtic Wolf, Thanks, I have a part of the point on the egg now. The rest has been wrapped for 2.5 hours so I am going to open it and see what i got. Gary
Treehouse	Fidel, Thanks, I'll see how it tastes in a bit. Gary
Fidel	Treehouse, I have had briskets shoot up to 170 pretty quickly and sit there for hours. I have had some take a long time to get there. To echo CW, it's done when it's done. Wrapping in foil makes it go really quickly from the temp at foiling to done. There are pros and cons to foiling vs. leaving the brisket alone. I've done it both ways and had good and bad briskets both ways. Reagrding the drippings. I just toss them from the drip pan. They are usually nasty. Any juices from the point when you cut it up (or from the foil when the rest is done) should be saved and poured over the flat as you slice it.
Celtic Wolf	Treehouse, The rule is: "It's done when it's done" Brisket link Butt takes between 1-2 hours per pound depending the amount of fat and connective tissue involved. The more fat you trim off the less time it will take to cook. The point will be greasy if you don't cook it for a couple three more hours.
Brunomax	Treehouse, Mighty fine looking brisket! I wouldn't worry about the picture thing to much as long as the brisket tastes alright! LOL