Harry Demidavicius wrote:
> On Sun, 18 Jan 2004 01:48:13 GMT, "TFM®" >
> 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
>>
>>
>>
>> You may have been a bit dyslexic in your reading of other postings.
>> Most will claim 195 is the magic #, but I'll settle for 190.
>>
>> 165 is just plain punishment.
>>
>> TFM®
>>
> I learned the hard way too. I was hosting an rfc 'cook-in' several
> years ago and the bloody thing hung up - I thought I was going crazy.
> I had to go fight for space in the oven to finish off because I had
> used up my time window on the K. A house full of knowledgeable cooks
> [not necessarily BBQers], and I 'had' to get into trouble.
>
> Harry

Murphy's Law? As if it hasn't plagued all of us at one time or another.
Don't ya hate it? Hey Harry, have you seen the plus side of zero lately?
It's warmin' up in Florida after a vicious cold snap that got us down into
the high 30s for a few nights. Brrr.
Jack Curry