Doing my first brisket this morning and got started at 6am, it's not 9am and the temp per my therm is already at 147F, The outside temp gauge is reading 275 and the over temp I bought is reading 250f. Is it possible for this thing to be cooking so quickly, would the size have something to do with this. Need help, don't want to ruin it. Thanks in advance.
6.75lb Brisket in vertical charcoal smoker
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Cooking at a higher temp like 250 your brisket will get done a little faster, you should be okay.
The meat will usually hit a stall at about 165 IT and the stall could last for several hours.
Hang in there and make yourself comfortable, the brisket will still be a while!
Are you wrapping or not? If you are check out JJ's foiling juice.
I would wrap at 165 IT and take it to 190-195 for slicing and 200-205 for pulling.
Be sure to give JJ's foiling juice a try, you won't be sorry.