clw2613
Member
- Messages
- 19
- Grill(s) owned
- Bull
Cooked a very small (3#) brisket flat yesterday. Because of past long cook times, I cooked st 250 instead of 225. Started at 5AM, hit the stall at 10:30, wrapped in butcher paper, and it didn't move for 4/1-2 hours. When it became apparent that the stall was going to continue for a long time, I upped the temperature to 275. It finally hit 199 degrees at 8PM. The probe test said OK to stop so took it off then.
Today for dinner we'll see how it turned out.
No foil, absolutely nothing to impede air flow.
Temperatures double checked with an Enzoo wireless thermometer which was within 2 degrees of the grill probes.
I cannot understand why it should take so long, especially with such a small brisket.
Only thing I can think of to do next time is wrap with foil instead of butcher paper.
Guess I could start the cook the night before but really didn't think that was necessary eith such a small brisket.
Any suggestions?
Today for dinner we'll see how it turned out.
No foil, absolutely nothing to impede air flow.
Temperatures double checked with an Enzoo wireless thermometer which was within 2 degrees of the grill probes.
I cannot understand why it should take so long, especially with such a small brisket.
Only thing I can think of to do next time is wrap with foil instead of butcher paper.
Guess I could start the cook the night before but really didn't think that was necessary eith such a small brisket.
Any suggestions?