Put two Deckels on last night 6:30 pm @190F This morning @ 7:30 I move the temp up to 205F. At this writing 12:40 pm the temp is only 154F.. If I place the thermomenter in the center fat section it drops to 144F.
Strange briskets to say the least. I've now moved the temp to 210F. I will see what happens in the next 3 hours.
Photos to follow. BTW this PID controller is great.
Olds
Tell ya what I think... the briskets instead of being choice grade are some poor utility grade beef. Pulled them a couple of hours ago and called it quits on them. Flavor is ok, but meat is tough. Total time in smoker was about 22 hours. This is for a total of 10 pounds before I trimmed a couple of pounds off of fat.
Well I know what the dogs will be eating for the next few day. It kind-of ticks me off as I've smoked enough brisket not to have this happened due to operator error.
Bummer, every now and then we get a steak in the heart. Sometimes they will trim off the stamp and you really cant tell even with the whole packers.
I too am doing a brisket (but just the flat) now pastrami style. It looked bad but hoping for a positive outcome with real thin slices :-[ Sometimes there is a pleasant surprise.
Next time ;)
Too bad Raye, that has to suc*. 22 hours only to find out its still tough. :(
Bummer, Sometimes it is the steers fault.
Now you guys have me starting to worry. I am about to start a flat and point to be eaten tomorrow. They both look good, but now I an thinking. Oh well I will be starting them in about 30 minutes. We'll see.
I'm with FL moo......bad cow...bad cow...! Should of used mesquite!! ;D
C
Well I finished the brisket about 8am. Then FTC until about 2pm. They were great. The flat was a little dry, but still good. The point turned out great. The inlaws were here from MD and have never had brisket. They are now hooked and talking about buying a Bradley.