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Brisket...Emergency Mr. Robinson!

post #1 of 11
Thread Starter 

I do Brisket far and between. Got a 7lbs and fired the WSM up too 225. Slapped it in and probe read 45 degrees. 45min later it read 100. Wa-What. Changed out probe unit and it read 110. Checked both temp gauges on the WSM and they were both spot on. I have never had a Brisket rise that fast. It's been on for little over an hour and it's at 132. Is this normal? In a little bit of a panic. Any insight would help?

post #2 of 11

Yea something doesn't sound right. Are you 100% sure that your thermometers are accurate? I seems like either your probe in the meat is off or your smoker is running at a higher temp then you think.

How thick is the brisket? My first brisket I ever did got done in half the time I was expecting because it was very thin.

If you are sure your probes are accurate then you have to trust them.

post #3 of 11

I have had briskets at that weight do the same thing...You never know what a piece of meat is going to do...

post #4 of 11
Thread Starter 

Probes are good! I Check them about every third cook. I check my gages on the WSM in boiling water and they were only a few degrees off. The Brisket is only a 1 1/2 - 2inches thick. This is by far the thiniest one I've ever done, But I wouldn't think it would jump up that quick!

post #5 of 11

Is the prob not to deep in the neat  and it Went through  it to a thin layer of the meat ? just a thought 

post #6 of 11

I personally don't probe any of my meat till its been on the smoker for 4 hours. I read on here that if you probe to early and you don't hit 140 internal temp by the 4 hour mark you take the chance of spoiling a good piece of meat.

post #7 of 11

Mine did the exact same thing yesterday.  Then when it got to 155 it went down to 148 and took another 2 hours to start coming out of the stall and up to 170.  It was just a flat, about 7lbs.

 

th_2011-09-04_15-34-09_635.jpg?t=1315243624

post #8 of 11
Thread Starter 


 

Quote:
Originally Posted by reloadmike78 View Post

Mine did the exact same thing yesterday.  Then when it got to 155 it went down to 148 and took another 2 hours to start coming out of the stall and up to 170.  It was just a flat, about 7lbs.

 

th_2011-09-04_15-34-09_635.jpg?t=1315243624



That's what this one did! Shot up to 150 then took 4 hours to get up to 175. Then shot up to 190 from there. I'll chalk this up to a learning experience. Thanks for all the help guys.

post #9 of 11

How did it turn out?

post #10 of 11
Thread Starter 

The rub was a little to spicy for brisket. But, overall it was very moist and tender and came out a lot better then what I thought considering the panic I went into over nothing. I think the lesson here is.... Do more Brisket!

post #11 of 11
Quote:
Originally Posted by Woundedyak View Post

The rub was a little to spicy for brisket. But, overall it was very moist and tender and came out a lot better then what I thought considering the panic I went into over nothing. I think the lesson here is.... Do more Brisket!



Good lesson learned. DO MORE BRISKET!!!

 

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