GraysenKobi
New member
- Messages
- 3
- Grill(s) owned
- Stampede
- RT-300
Hello All - I cooked a small 3Ib brisket 235deg with a probe inside, and after it reached 165, I wrapped it in butcher paper and put back on the grill to get to 203. The problem is it took forever to get to 175 and simply just stalled after that (I did verify temps with another kitchen probe). At this point it was already 6 hours in, while it’s supposed to be done at around 4.5 hours at 235deg. I don’t know if I reached the stall, or if that had come around 150deg before the wrap either. Or did I possibly put the probe in the wrong part of meat?
Happy 4th grilling!
G
Happy 4th grilling!
G