Hey everone, its been awhile since I've been on but need some advice pretty quick. I started two briskets this morning 2am everything was going fine except I lost control of temps a few times into the high 140's. Got IT's to 160 then wrapped. Lost control of temps when I removed the Lid on my wsm they went to high 140's again. One of the briskets temps started rising rapidly and the other one acted normal. Its about 10:30 and one of the briskets has stalled at and is going back and forth from 190 to 191 and the other is stalled at 179 to 180. My fear is this has happened before on some other briskets I've cooked and I kept cooking way past the esimated time of 1.5 hrs per lb and they never reached the 195 Mark so I took them off to find them over cooked and dried out. I know about stall time but this seems strange. also they are flat briskets not whole. Please Help. I'm running out of time. each brisket is almost six lbs. Thanks
Brisket temp propblems
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What temperature are you cooking at? 140 seems mighty low to me, I usually hang between 230 - 250. That being said... Time and temp are only parts of the equation. Add in probe tenderness. If the probe slides in with no resistance then you are done, doesn't matter how long or when the IT is. For me, this usually happens around the 200 - 205 mark, but it varies depending on the peice of meat.
Hey Ellymae, I meant the high 240's. I try to keep my temps between 225 and 230. Now I took the briskets off to add my beans to the lower grate and when I put the briskets back on I lost about five degrees in both pieces. 12:00 noon will be nine hrs. when should I check for tenderness. I'm not sure if I can regain my IT's
Hey Ellymae, I went ahead and checked my with my probe and it slipped right in. Their in the cooler. Thanks for the advice, I probably would have over Cooked them. Thanks again PS I would still like to know why those IT temps were acting funny if you have ideas.
It happens... I have read explanations about the temp changes as the collagin breaks down etc.. It's one of those things I don't sweat any more. Sometimes it happens, sometimes it doesn't, always go with the probe test - you won't be sorry. Glad we could be of help.
I'm with Pete,
I've learned that briskets are all different, and there done at different temps.I use the "soft butter' method like Pete mentioned.
Good luck, and remember the Qview.