The Brisket from H*LL

[Oldman]

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

[Oldman]

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.

[West Coast Kansan]

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  ;)

[pensrock]

Too bad Raye, that has to suc*. 22 hours only to find out its still tough.  :(

[FLBentRider]

Bummer, Sometimes it is the steers fault.

[Grayghst]

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.

[westexasmoker]

I'm with FL moo......bad cow...bad cow...! Should of used mesquite!!    ;D

C

[Grayghst]

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.