9 hour brisket?

[palmettomoon]

I put a beef brisket on (about 10.5 lbs after trimming) at 12:15 p.m. at 300 degrees F. After 4 hours I hit the stall at 170 F. I wrapped in paper and replaced it on the grill at 275 F and just checked the temp before turning in (9:20 p.m.). I checked with 2 thermometers and I get 205 F. When I pick it up it's floppy, the therms go in with no resistance. I put in the faux cambro to rest for a few hours but I am worried about it being cooked. It was a "lean" brisket and no part of the "point" was over 3.75 or 4 inches thick.

Past experiences with brisket tell me a 14-16 hour (larger briskets) cook are the norm. The temp is right to pull it, do you think it could be done enough?

 

[Allsmiles]

Test it on the in-laws and see how they do.

 

[joel2000]

I put a beef brisket on (about 10.5 lbs after trimming) at 12:15 p.m. at 300 degrees F. After 4 hours I hit the stall at 170 F. I wrapped in paper and replaced it on the grill at 275 F and just checked the temp before turning in (9:20 p.m.). I checked with 2 thermometers and I get 205 F. When I pick it up it's floppy, the therms go in with no resistance. I put in the faux cambro to rest for a few hours but I am worried about it being cooked. It was a "lean" brisket and no part of the "point" was over 3.75 or 4 inches thick.

Past experiences with brisket tell me a 14-16 hour (larger briskets) cook are the norm. The temp is right to pull it, do you think it could be done enough?

Temps don’t lie

 

[Chainshaw]

300? That's not an unusual time.

I quit doing slow and low and started cooking hot and fast. Nobody complains.

 

[WallsGa]

Temps don’t lie

What he said.

 

[Havok_actual]

I put a beef brisket on (about 10.5 lbs after trimming) at 12:15 p.m. at 300 degrees F. After 4 hours I hit the stall at 170 F. I wrapped in paper and replaced it on the grill at 275 F and just checked the temp before turning in (9:20 p.m.). I checked with 2 thermometers and I get 205 F. When I pick it up it's floppy, the therms go in with no resistance. I put in the faux cambro to rest for a few hours but I am worried about it being cooked. It was a "lean" brisket and no part of the "point" was over 3.75 or 4 inches thick.

Past experiences with brisket tell me a 14-16 hour (larger briskets) cook are the norm. The temp is right to pull it, do you think it could be done enough?

I do 13-15. Let's taste.

 

[palmettomoon]

Temps don’t lie

Definitely didn't want to overcook it.

 

[joel2000]

Definitely didn't want to overcook it.

I’ve second guessed my thermometer and lost..you got two telling you you’re golden!
I’d let it cool just a bit so the cooking stops and then wrap and cooler it.

 

[BHPSteel]

Two words.

Sous

Vide

 

[thevalueman]

never put a temp probe in mine....just put um on for 12 hours at 225......if they are big, maybe a bit longer, if they are smaller maybe 11 hours....