Early grill temp spike on Brisket! Help!

[k9cop451]

My COS spiked to 300+ in the first 30 minutes of cooking... (Too much charcoal) My small brisket was near the fire box and got a lot of heat.... Am I sunk? Should I foil earlier to regain some moisture or am I worried for nothing... Temps are back between 220 and 250.. Thanks for any advice

 

[padronman]

You have nothing to worry about.  There are a lot of people that cook brisket at 275 to 300F all the way through the cook!   Sit back and relax.  Internal Temp is what you are going for NOT smoker temp for the most part. 

Scott

 

[themule69]

If it didn't burn the outside you are fine. If it did burn the outside just cut it off,

Happy smoken.

David

 

[k9cop451]

Shew, I feel better now.... Thanks guys!

 

[padronman]

Keep us up to speed on your smoke.  We are here to help!!! 

 

[mdboatbum]

Let the meat dictate what you should do. If you're planning on foiling (which it sounds like you are) keep a close eye on it to determine when the crust looks like it should. This may well happen earlier than expected due to the blast of higher temp. Since it was only at most a half hour it probably didn't make much of a difference. We all like to preach that even steady heat is crucial and all these other hard and fast rules, but in the end some of my best meals have been the result of unexpected events during the cooking process.

 

[padronman]

Let the meat dictate what you should do. If you're planning on foiling (which it sounds like you are) keep a close eye on it to determine when the crust looks like it should. This may well happen earlier than expected due to the blast of higher temp. Since it was only at most a half hour it probably didn't make much of a difference. We all like to preach that even steady heat is crucial and all these other hard and fast rules, but in the end some of my best meals have been the result of unexpected events during the cooking process.

Agree.  When I first started smoking I was so overly concerned about my smoker's temperature smoking meat felt like a damn job.  Now I cook to IT and I enjoy the hell out of this hobby of mine.  

We cook in our ovens all the time and I have never hear anyone worry about fluctuations in temp (which happens all the time). 

Enjoy smoking.....don't make it a stressful thing.

Scott

 

[k9cop451]

I am two plus hours into it... Brisket (3lb) hit 170 quick and is in the foil.. Baby back rack also foiled and looking good

 

[padronman]

 

Make us drool.....post some pics!!!

Scott

 

[themule69]

Happy smoken.

David

 

[k9cop451]

IMAG1044.jpg

• k9cop451
• Aug 5, 2014

IMAG1045.jpg

• k9cop451
• Aug 5, 2014

Both are now resting in foil until my wife gets home!

 

[k9cop451]

Sliced qview coming in a few! That brisket was a funny piece of meat... Very little stall and flew to 190 afterwards....

 

[themule69]

It all looks good! what size is the brisket? How long did it take?

Happy smoken.

David

 

[k9cop451]

3lbs and it took about 4 hours

 

[themule69]

It looks good. I will check back later for the sliced view.

David

 

[k9cop451]

IMAG1049.jpg

• k9cop451
• Aug 5, 2014

 

[padronman]

Excellent looking Q!  

 

[k9cop451]

IMAG1050.jpg

• k9cop451
• Aug 5, 2014

 

[k9cop451]

Thanks for all the advice!

 

[themule69]

MY T FINE!

Happy smoken.

David