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Brisket Temp probe location?

post #1 of 5
Thread Starter 

Ok, this is around my 5-6th brisket. I've always out it in the thickest part of the flat, right in the middle. This is also the fatty part and it seems the temp goes up faster than in the dense meat near the thin part of the flat.


Here's my problem, this morning I put the brisket on @ 9a.m. temp was 43. by 10:50 it was already up to 143! I kept the smoker temp between 225-250 the whole time. I was at 177 by noon! I foiled @ 170 and by 1:00 it was already showing 195!! I can't accept that a 9lber is already finished. So I pulled out the probe and put it in the non-fatty end/thin.. and got a temp of 170.?? Ideas?

post #2 of 5

Sounds like the original spot you had the probe must have been a fat pocket.

Probe a couple of places and go w/ the lowest temp.

post #3 of 5
Thread Starter 

update, temp, was crawling up on the thin end, and after about 45 minutes shot to 195. I was suspicous of my digital thermo so used and old school probe and got the same readings. 5 hours sure seems fast for a 9 lb brisket? the crust was kinda mushy so I'm firming it up before putting it in the cooler.. Thoughts?

post #4 of 5

There's another way to check the "doneness" of brisket and that is to slide a wooden skewer into the meat across the grain. If it is rigid or feels"bumpy", it ain't done yet. If it slides right on in, leave it in so you don't open up a hole for juice to run out of then remove, wrap, and rest the meat until ready to slice. Remember, it's not a pincushion so only probe when you expect that it should be done or real close to it. Be sure to go against the grain, just like you are gonna slice it, so you don't have a hole through all of your slices..

post #5 of 5

I've had briskets take a long time and some cook really fast.  With multiple probes.  Identical methods.  It's done when it's done; by temperature.

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