So I asked a similar question before, but here I am again and I need some affirmation.
The unwritten rule is to figure roughly 1.5 hours per pound for a brisket. I know each meat and each cook is different but this current one is just completely throwing me for a loop. I bought a full packer about a week and a half ago. Friday night I trimmed it, separating the point from the flat. I like to make burnt ends from the point, and having that little bit of extra crust is divine. I dry brined it and put it in the fridge. After trimming the flat rounding up slightly was 8 pounds. The point was 4.
I put the flat on the upper rack of my 18†WSM at 1AM Saturday night. My math said it should take ~ 12 hours to hit 203. I went to bed for a little bit. When I woke up I put the point on the lower rack at 7AM,
Adding the point shouldn’t make that big of a difference to the flat cooking time should it? I mean it’ll add a little, but as soon as the WSM settles from the added meat and being apart for a few minutes, things shouldn’t be sidetracked too much should it?
Referencing the attached screen shot, taken at about 7:30PM Sunday, I’m no where close to being done. What the heck is going on? As you can see I’ve done a decent job of keeping things at 225. I lifted the lid twice, and once was to add the point. I’ve added three chimneys full of new briquettes, those are the other drops you’ll see in channel 4.
Channel 2 is the point. I had it sitting in the WSM ready for the point. That’s why you see a high temp early then a quick cool down.
Channel 3 is a second ambient probe I stuck in the silicon probe port just to make sure I’m at the temp I thought I was. The dome thermometer was relatively close every time I checked it.
This is not the first time this has happened to me. Just last week I had a similar thing happen cooking a butt. Is there such a thing as a butcher supplying not the best meat? Everything I seem to get from this particular place takes forever to cook. The brisket wasn’t labeled so going by Meathead’s book it’s probably choice. I managed to pick up a prime packer the other day from Sam’s Club and interested to see what the cook times are going to be for that.
Anyone have any thoughts to offer? Please help me keep my sanity.
The unwritten rule is to figure roughly 1.5 hours per pound for a brisket. I know each meat and each cook is different but this current one is just completely throwing me for a loop. I bought a full packer about a week and a half ago. Friday night I trimmed it, separating the point from the flat. I like to make burnt ends from the point, and having that little bit of extra crust is divine. I dry brined it and put it in the fridge. After trimming the flat rounding up slightly was 8 pounds. The point was 4.
I put the flat on the upper rack of my 18†WSM at 1AM Saturday night. My math said it should take ~ 12 hours to hit 203. I went to bed for a little bit. When I woke up I put the point on the lower rack at 7AM,
Adding the point shouldn’t make that big of a difference to the flat cooking time should it? I mean it’ll add a little, but as soon as the WSM settles from the added meat and being apart for a few minutes, things shouldn’t be sidetracked too much should it?
Referencing the attached screen shot, taken at about 7:30PM Sunday, I’m no where close to being done. What the heck is going on? As you can see I’ve done a decent job of keeping things at 225. I lifted the lid twice, and once was to add the point. I’ve added three chimneys full of new briquettes, those are the other drops you’ll see in channel 4.
Channel 2 is the point. I had it sitting in the WSM ready for the point. That’s why you see a high temp early then a quick cool down.
Channel 3 is a second ambient probe I stuck in the silicon probe port just to make sure I’m at the temp I thought I was. The dome thermometer was relatively close every time I checked it.
This is not the first time this has happened to me. Just last week I had a similar thing happen cooking a butt. Is there such a thing as a butcher supplying not the best meat? Everything I seem to get from this particular place takes forever to cook. The brisket wasn’t labeled so going by Meathead’s book it’s probably choice. I managed to pick up a prime packer the other day from Sam’s Club and interested to see what the cook times are going to be for that.
Anyone have any thoughts to offer? Please help me keep my sanity.
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