Brisket Problem

bbqthundar · May 22, 2011

Ok, so I have been smoking a brisket for about 7 hours now between 225 and 250 degrees. The Brisket hit a stall at around 130 degrees and it has been stuck there for probably close to 2-2 1/2 hours. I have not yet hit the 140 mark, is there going to be a problem with this brisket or are we all going to be sick? Thanks!!

Bearcarver · May 22, 2011

Need more info:

Did you inject it ?

When did you put the temp probe in?

I have read that 135˚ in 4 hours can be OK, but 130˚ would be stretching it.

If you did not inject it, or probe it before 3 hours, you would not have to worry about it.

I try to tell as many people as possible about this, especially Newbies.

Everybody knows it won't be overdone at 3 or 4 hours, so why put the probe in so early?

Bear

bbqthundar · May 22, 2011

I did not inject it but I did put the probe in when I first put it on the smoker....

Bearcarver · May 22, 2011

BBQThundar said:
I did not inject it but I did put the probe in when I first put it on the smoker....

In that case, if you go strictly by the rules, there is a chance it is not safe to eat.

Many have gotten away with it, but the rule states:

You must get the internal temp from 40˚ to 140˚ (some say 135˚) in no longer than 4 hours.

There is a special rule that says if you don't break the skin (IE---inject or probe) of a solid piece of meat, you can wave that rule.

I'm not sure what the minimum temp is, or the minimum length of time is. I just make sure I don't probe before 3 hours in 225˚/230˚, and I never inject a large piece of meat that I want to do low & slow.

The rest is up to you. I hate to tell people this, but that's the rule.

Bear

bbqthundar · May 22, 2011

Thanks Bear....the actual temp may have been between 135-140 when it stalled...I have done a couple other briskets and never have had this problem. I will figure out if I am going to chance it or not, I am leaning to going out to dinner though.

Bearcarver · May 22, 2011

BBQThundar said:
Thanks Bear....the actual temp may have been between 135-140 when it stalled...I have done a couple other briskets and never have had this problem. I will figure out if I am going to chance it or not, I am leaning to going out to dinner though.

I have seen some who were a lot farther off than you are, and they defiantly ate it anyway, and nobody got sick.

That doesn't mean it's safe. I won't tell you what to do---I just tell you what I know---The rest is up to you.

One thing I should mention----You will make many more Briskets.

Bear

jirodriguez · May 22, 2011

Try moving the probe to a differant area.... sometimes you get into a pocket of fat or something that throws off the reading.

Bearcarver · May 22, 2011

JIRodriguez said:
Try moving the probe to a differant area.... sometimes you get into a pocket of fat or something that throws off the reading.

That wouldn't say what it was hours ago. If a probe reads 10˚ light now, because of where it is, doesn't mean it was reading 10˚ light at 4 hours because of it's location.

Just sayin'.

Bear

ellymae · May 22, 2011

Are you sure your thermos are accurate? Not just the one in the meat but also the one in your cooker?

arnie · May 22, 2011

I'm with ellymae on this one. I would find it hard to believe a 225 smoker couldn't get a brisket above 140 in 4 hours

realtorterry · May 22, 2011

I'm also with elly! You should check your gear? Not sure of that brisket at this point? I always say better safe then sorry!!

garyinmd · May 22, 2011

I agree with Bear, I was doing a Turkey awhile back and had the same problem, reached in and just gave the thermo a twist and the temp changed 10 deg. I am sure it was in the correct spot and not sure what happened but all came out well

Per some of the other posts I had checked my therms and they were right on the money.

bbqthundar · May 22, 2011

I am using the Maverick ET73 therm for the smoker and the meat. I moved the thermometer around and it actually dropped down about 5 degrees to about 132. It was a thick piece of brisket and I used a regular thermometer and the temps were the same as the Maverick. I have done other briskets and didn't encounter this problem, I was somewhat confused by the entire thing since my other briskets turned out great and didn't have any temp issues. From now on I WILL NOT be putting the thermometer in at the beginning of the smoke. I decided that I wouldn't put my family of 5 at risk by eating it and decided to cut my losses (8 hours and $25) and throw it out. Took it off the smoker a little bit ago and man it sure smelled and looked great. I also had some slaw ready for it as well. I think next weekend for Memorial Day I will get a smaller brisket (or 2) and give it another go (hopefully they are still at $1.77 lb). Thanks for your help everyone and I would rather be safe than sorry. The last thing I want to do is get sick from smoked meat and never want to eat it again!

SmokinAl · May 23, 2011

Sorry it didn't turn out so good, but better to be safe than sorry.

Bearcarver · May 23, 2011

BBQThundar said:
I am using the Maverick ET73 therm for the smoker and the meat. I moved the thermometer around and it actually dropped down about 5 degrees to about 132. It was a thick piece of brisket and I used a regular thermometer and the temps were the same as the Maverick. I have done other briskets and didn't encounter this problem, I was somewhat confused by the entire thing since my other briskets turned out great and didn't have any temp issues. From now on I WILL NOT be putting the thermometer in at the beginning of the smoke. I decided that I wouldn't put my family of 5 at risk by eating it and decided to cut my losses (8 hours and $25) and throw it out. Took it off the smoker a little bit ago and man it sure smelled and looked great. I also had some slaw ready for it as well. I think next weekend for Memorial Day I will get a smaller brisket (or 2) and give it another go (hopefully they are still at $1.77 lb). Thanks for your help everyone and I would rather be safe than sorry. The last thing I want to do is get sick from smoked meat and never want to eat it again!

I hate to see you do that, but it was the right thing to do (In my book). The chances of it being bad were probably low, but still not worth the risk.

Remember now-----This is for others too------If you don't inject or probe before the meat is in the smoker for 3 hours at 225˚, you don't have to worry about how big the piece of meat is, or how long it takes to get to 140˚. I would get your smoker to 225˚ or better, put the meat in, and after 3 or 4 hours, put your probe in, and don't worry about what it reads, until it gets to 165˚ (if you're gonna foil it at 165˚).

Bear

biaviian · May 23, 2011

Bear, that is great advice. It has been posted many times before but is always worth posting again.

arnie · May 23, 2011

X2 what bear and Biaviin said

BBQ Thundar, in the mean time check your thermometers in ice water and boiling water and send me a couple of those $1.77/lb briskets they are running $2.49 - $2.89 round here

bbqthundar · May 23, 2011

Arnie said:
X2 what bear and Biaviin said

BBQ Thundar, in the mean time check your thermometers in ice water and boiling water and send me a couple of those $1.77/lb briskets they are running $2.49 - $2.89 round here

I am going to be checking the thermometers out to make sure they are correct. From now on I will not inject or probe prior to the 4-5 hour mark. Arnie I have been getting my briskets at a place called Cash and Carry...don't know if you have a place like that there it is a lot smaller than a Costco but they cater to restaurants, etc. I might have gotten lucky on Friday when I went in there, hopefully though they will be under $2.00/lb this week.

Bearcarver · May 24, 2011

BBQThundar said:
I am going to be checking the thermometers out to make sure they are correct. From now on I will not inject or probe prior to the 4-5 hour mark. Arnie I have been getting my briskets at a place called Cash and Carry...don't know if you have a place like that there it is a lot smaller than a Costco but they cater to restaurants, etc. I might have gotten lucky on Friday when I went in there, hopefully though they will be under $2.00/lb this week.

arnie · May 24, 2011

BBQThundar said:
I am going to be checking the thermometers out to make sure they are correct. From now on I will not inject or probe prior to the 4-5 hour mark. Arnie I have been getting my briskets at a place called Cash and Carry...don't know if you have a place like that there it is a lot smaller than a Costco but they cater to restaurants, etc. I might have gotten lucky on Friday when I went in there, hopefully though they will be under $2.00/lb this week.

We have a Cash and Carry bout an hour away. I've never seen brisket in there, but I will most certainly look harder next time I'm in there. Thanks

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