"BOB" > wrote in message
...
> On Sat, 17 Jan 2004 19:33:42 GMT, "Jack Curry" <Jack-Curry deletethis
> @cfl.rr.com> wrote:
>
> >"JasonW" > wrote in message
> >news:OGfOb.75306$5V2.86654@attbi_s53...
> >> I am doing my first brisket this morning, and am beginning to worry. I
put
> >> it into the WSM at 9:30, brought the dome temp up to 220 (actually it
> >peaked
> >> at 250, but I dampered down the bottom intakes to nearly nothing).
Using
> >the
> >> Minion method for the coals.
> >>
> >> 2.5 hours later the brisket is at 150 internal. I was shooting for 165
> >> internal after reading other postings and websites, but they all took
8+
> >> hours. Am I doing something wrong? I will probably hit my target in the
> >next
> >> hour or so.
> >>
> >> -JasonW
> >>
> >>
> >No, I don't think so, other than the fact that a brisket needs to go to
> >185° - 200° and not the165° you mentioned (unless you want some serious
jaw
> >exercise). Test for doneness by sticking a fork in the flat and
twisting,
> >not by temperature. When the fork twists easily, it's done. You didn't
> >mention the size of the brisket in your post. Small ones cook faster
(duh).
> >Jack Curry
> >
>
>
> I know when I talk about brisket, I mean a packer cut brisket. At
> least 10 pounds, more like 12 to 15.
>
> If your brisket is smaller, has been injected, brined or corned, it
> will also take less time. Time is just a guide, and temperature is a
> better way to judge. The fork-twist is a much better way, but you
> have to open the lid to make that test, letting your heat escape and
> adding an extra oxygen supply to the fire.
>
> Another thing, you haven't reached your "plateau" temperature yet at
> 150 or even 165 where the collegen (connective tissue) begins to break
> down. Your temperature will stall for several hours in this
> temperature region (usually around 160 to maybe 165+)
>
> Like Jack said, 165 for brisket will be some chewey brisket.
>
> BOB
>


C'mon now BOB, clue him in correctly..........First you guesstimate* the
time it will take to cook the thing in the pit.

Second, you don't open the pit (save for adding fire) until 30 minutes
before you think it'll be done.

*Then* you start the probing and poking.............and tasting.

If the man probed his meat and it was 165, he was merely jumping the gun.



*Guesstimation: verb; Educated guess based on experience.

**Dumb Luck: See "blind pig" and "acorn".



TFM®