Quote:
Originally Posted by Alfisti
I'm off to check............ but find it weird the thin bit is softer than the the thicker bit.
EDIT: She's underdone, 150 in the middle of the thicker bit. Soooooooo keep wrapped at 215 or raise the temp a bit? I have 5 or so hrs before i go to bed.
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you need to cook that around 200 in the thick parts. gonna take some time.
keep it at 215 to 225, keep it wrapped, give it another spritz.
150 is the typical stall temp. the stall happens cause the heat is causing the meat to basically "sweat" and as that moisture evaporates, it causes the meat temp to stay stagnant. Wrapping it, keeps that moisture from evaporating so it gets you over the stall quicker, but gives the fat less time to render down in to the meat.
As for your crust, I am guessing you didnt get a good bark because you didnt use a smoker. That smoke + heat is what gives you a nice crust. Or just didnt use enough rub. for a 20lb brisket, i use about a bottle of rub. Want it layered on thick and covering everything.