9 hour brisket?

[Dice]

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?

yes. It's done if it's 205. I run my briskets to 210-212. They are always fork tender. I've NEVER had to cook a brisket as long as I hear others say. My normal brisket will be 7 1/2 to 10 hours. I have blue ribbons hanging on my wall for cooking Briskets.

 

[Edog537]

yes. It's done if it's 205. I run my briskets to 210-212. They are always fork tender. I've NEVER had to cook a brisket as long as I hear others say. My normal brisket will be 7 1/2 to 10 hours. I have blue ribbons hanging on my wall for cooking Briskets.

Same experience. No ribbons. I never Texas crutch butts and they take longer than briskets.

 

[calebp]

I always give briskets a slap and look for the jiggle to see if they're done.

 

[basstracker89]

Turned out fine and since the primary purpose was chili meat (NO BEANS!!!!) the fact that a couple of places on the point seemed too dry, I only lost 2oz tossed out. I understand the "Hot- Fast" method but will go back to 250 F for 12-14 hours. I think it yields a little more tender brisket.

I left you a couple cans of beans on the front porch.........

 

[jamie1475]

275 and don't even look at it for 6 hrs. Wrap no matter the temp and take it to 203. Rest in a cooler and done. I'm usually at about 8-9 hrs total with rest time. Longer the better resting.

 

[baxterday]

And at 10k plus for the Alto Shaam oven, I will keep my 26in weber buoy. I smoke pretty much every weekend. I can do low and slow with it or hot and fast. I have never used a probe to check meat temperatures, but I also don't cut into a steak while it cooking to see if it's done.