13 pounds, 17 hours at 250.
fork tested and it feels tough, firm maybe dry. I'm very concerned. Hope I
didn't F it up.

"bk" > wrote in message
...
> 13 pounds, 17 hours at 250.
> fork tested and it feels tough, firm maybe dry. I'm very concerned. Hope I
> didn't F it up.
>Internal temp is 185

bk wrote:
> "bk" > wrote in message
> ...
>> 13 pounds, 17 hours at 250.
>> fork tested and it feels tough, firm maybe dry. I'm very concerned.
>> Hope I didn't F it up.
>> Internal temp is 185

what are you cooking it in, and where are you taking the cooking temp?

" BOB" > wrote in message
...
> bk wrote:
>> "bk" > wrote in message
>> ...
>>> 13 pounds, 17 hours at 250.
>>> fork tested and it feels tough, firm maybe dry. I'm very concerned.
>>> Hope I didn't F it up.
>>> Internal temp is 185
>
> what are you cooking it in, and where are you taking the cooking temp?
>Cooken large BGE, temp taken in flat.
At 187 internal temp, I removed from egg, basted it up, wrapped in foil and
returned to egg with all vents closed.It's been like this for 2.5 hours now.
Current Egg temp is 150.

On 25-Dec-2004, "bk" > wrote:

> " BOB" > wrote in message
> ...
> > bk wrote:
> >> "bk" > wrote in message
> >> ...
> >>> 13 pounds, 17 hours at 250.
> >>> fork tested and it feels tough, firm maybe dry. I'm very concerned.
> >>> Hope I didn't F it up.
> >>> Internal temp is 185
> >
> > what are you cooking it in, and where are you taking the cooking temp?
> >Cooken large BGE, temp taken in flat.
> At 187 internal temp, I removed from egg, basted it up, wrapped in foil
> and
> returned to egg with all vents closed.It's been like this for 2.5 hours
> now.
> Current Egg temp is 150.

I must be missing something here. At 185° internal your brisket still tests
tough. You need to get it hotter, but your cooker is only at 150°. I'd like
to understand how that meat is supposed to get hotter under those
conditions.
Cooker temp of 225° would work, but 250° would be a lot better.
--
Brick(DL5BF, WA7ERO, HS4ADI)


----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---

On 25-Dec-2004, "bk" > wrote:

> " BOB" > wrote in message
> ...
> > bk wrote:
> >> "bk" > wrote in message
> >> ...
> >>> 13 pounds, 17 hours at 250.
> >>> fork tested and it feels tough, firm maybe dry. I'm very concerned.
> >>> Hope I didn't F it up.
> >>> Internal temp is 185
> >
> > what are you cooking it in, and where are you taking the cooking temp?
> >Cooken large BGE, temp taken in flat.
> At 187 internal temp, I removed from egg, basted it up, wrapped in foil
> and
> returned to egg with all vents closed.It's been like this for 2.5 hours
> now.
> Current Egg temp is 150.

I must be missing something here. At 185° internal your brisket still tests
tough. You need to get it hotter, but your cooker is only at 150°. I'd like
to understand how that meat is supposed to get hotter under those
conditions.
Cooker temp of 225° would work, but 250° would be a lot better.
--
Brick(DL5BF, WA7ERO, HS4ADI)


----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---

On 25-Dec-2004, "bk" > wrote:

> " BOB" > wrote in message
> ...
> > bk wrote:
> >> "bk" > wrote in message
> >> ...
> >>> 13 pounds, 17 hours at 250.
> >>> fork tested and it feels tough, firm maybe dry. I'm very concerned.
> >>> Hope I didn't F it up.
> >>> Internal temp is 185
> >
> > what are you cooking it in, and where are you taking the cooking temp?
> >Cooken large BGE, temp taken in flat.
> At 187 internal temp, I removed from egg, basted it up, wrapped in foil
> and
> returned to egg with all vents closed.It's been like this for 2.5 hours
> now.
> Current Egg temp is 150.

I must be missing something here. At 185° internal your brisket still tests
tough. You need to get it hotter, but your cooker is only at 150°. I'd like
to understand how that meat is supposed to get hotter under those
conditions.
Cooker temp of 225° would work, but 250° would be a lot better.
--
Brick(DL5BF, WA7ERO, HS4ADI)


----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---

Brick wrote:
> On 25-Dec-2004, "bk" > wrote:
>
>> " BOB" > wrote in message
>> ...
>>> bk wrote:
>>>> "bk" > wrote in message
>>>> ...
>>>>> 13 pounds, 17 hours at 250.
>>>>> fork tested and it feels tough, firm maybe dry. I'm very concerned.
>>>>> Hope I didn't F it up.
>>>>> Internal temp is 185
>>>
>>> what are you cooking it in, and where are you taking the cooking
>>> temp?

>> Cooken large BGE, temp taken in flat.

Where are you taking the cooking temperature of the egg? Dome or grate?
Remember, the grate temperature is higher than the grate. Your meat is on
the grate, so it is cooking at a lower temperature than you are reading up
in the dome.

>> At 187 internal temp, I removed from egg, basted it up, wrapped in
>> foil and
>> returned to egg with all vents closed.It's been like this for 2.5
>> hours now.
>> Current Egg temp is 150.
>
> I must be missing something here. At 185° internal your brisket still
> tests tough. You need to get it hotter, but your cooker is only at
> 150°. I'd like to understand how that meat is supposed to get hotter
> under those conditions.
> Cooker temp of 225° would work, but 250° would be a lot better.

Exactly. if your cooking the meat at a lower temperature than it already
is, you'll never get the meat temperature to rise.

Think about it. If you put a pan of water in an oven at 200 degrees, it
cannot possibly get to boiling temperature of 212 degrees. Laws of
physics. It will take almost forever to get to the 200 degree
temperature.

BOB

" BOB" > wrote in message
...
> Brick wrote:
>> On 25-Dec-2004, "bk" > wrote:
>>
>>> " BOB" > wrote in message
>>> ...
>>>> bk wrote:
>>>>> "bk" > wrote in message
>>>>> ...
>>>>>> 13 pounds, 17 hours at 250.
>>>>>> fork tested and it feels tough, firm maybe dry. I'm very concerned.
>>>>>> Hope I didn't F it up.
>>>>>> Internal temp is 185
>>>>
>>>> what are you cooking it in, and where are you taking the cooking
>>>> temp?
>
>>> Cooken large BGE, temp taken in flat.
>
> Where are you taking the cooking temperature of the egg? Dome or grate?
> Remember, the grate temperature is higher than the grate. Your meat is on
> the grate, so it is cooking at a lower temperature than you are reading up
> in the dome.
>
>>> At 187 internal temp, I removed from egg, basted it up, wrapped in
>>> foil and
>>> returned to egg with all vents closed.It's been like this for 2.5
>>> hours now.
>>> Current Egg temp is 150.
>>
>> I must be missing something here. At 185° internal your brisket still
>> tests tough. You need to get it hotter, but your cooker is only at
>> 150°. I'd like to understand how that meat is supposed to get hotter
>> under those conditions.
>> Cooker temp of 225° would work, but 250° would be a lot better.
>
> Exactly. if your cooking the meat at a lower temperature than it already
> is, you'll never get the meat temperature to rise.
>
> Think about it. If you put a pan of water in an oven at 200 degrees, it
> cannot possibly get to boiling temperature of 212 degrees. Laws of
> physics. It will take almost forever to get to the 200 degree
> temperature.
>
> BOB
>
>
>Maybe my stupidity got ahead of me, but I never tried to raise a temp
>higher than the source temp. The issue was removing it before it was done.
>I can't imagine that you were serious with you discription. With that said,
>I was essentailly letting the meat dwel, in theory anyway. This method
>worked well once before with a ten pounder, but I had my concerns with a
>larger brisket.
Have a nice holiday, Bob.