Put a brisket on last night thinking it would be done at lunch today, but it was done in 14 hours. My cook was 175 for 2 hours, 200 for 2 hours and 225 for the remaining. Given the 1-1/2 hr/lb estimate I didn’t think there was any chance for that to happen. First time I’ve tried any brisket but this was Wagyu. Has anyone seen a cook time difference in this beef?
14 Hr, 14.5 lb brisket?
- Thread starter DrNoci
- Start date
I had the same experience with a 16 pound Wagyu brisket. I put it on at 11 PM before I went to bed thinking it would be done in the afternoon and I could let it rest until dinner. I wrapped it in butcher paper at about 9 AM when the temp was in the 180's. Checked the temp at noon at it was already 205. Didn't think that could be right so I let it go another hour a pulled it off when it read 210 (too much). Let it rest and it was over cooked, but edible. I find that the times are way off even though the smoker temp is right on the money. Ribs that took 3 hours in my Cookshack take 2 hours in this at the same temp. I'm baffled and thinking of going back to another Cookshack.
I tried that once and it never seemed to come out of the tube cycle
*tune
