When will my 3lb brisket be finished?
I’ve had it on the grill at under 300degrees since about 11:30 this a.m… it’s now 5:40 p.m. It was marinaded overnight, and grilled with soaked mesquite chips. The chips are ‘floating’ in a small foil bowl, so to speak, and I’ve replenished the water whenever it’s just about cooked out.
For the first 3 hours the brisket was next to the heat source on the grill, then above the heat source, yet indirectly. It cooked for the latter half of the time over the foil-mesquite chip bowl.
I’ve sliced off a thin layer at the front and side of the brisket, and it seems relatively tender. My fear is I’ll take it off the grill and it’ll be tough. As it is, it’s a bit difficult to get a fork through it.
Any suggestions?
I started the brisket at room temperature and it has *not* been wrapped in foil while on the grill. Will this hasten cooking, or slow it down?
I can’t imagine any 3 lb. roast not being ready to eat when cooked for as long as you have. I’d say with 100% certainty that it is ready to eat. Enjoy!
When you take it off the heat, wrap it in foil for 20 minutes before slicing and eating it. If you don’t, the meat will be very dry.
2008 MYFL 2A Super Bowl Championship Game – West Mesquite Stampede 28 – PG Hurricanes 6
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Black Mesquite 2 x 8 x 8 $12.16 (Prosopis nigra) Black Mesquite is a heavy hardwood that ranges from rich brown to chocolate with purple overtones in color with a grain structure resembling mahogany. Turns and polishes well. Argentina, South America… |
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Black Mesquite 2 x 6 x 6 $10.49 (Prosopis nigra) Black Mesquite is a heavy hardwood that ranges from rich brown to chocolate with purple overtones in color with a grain structure resembling mahogany. Turns and polishes well. Argentina, South America… |
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Black Mesquite 3 x 6 x 6 $15.34 (Prosopis nigra) Black Mesquite is a heavy hardwood that ranges from rich brown to chocolate with purple overtones in color with a grain structure resembling mahogany. Turns and polishes well. Argentina, South America… |
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