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why did my brisket cook so quick

post #1 of 10
Thread Starter 

Hello all.  new to the forum here.  I have a 7.5lb brisket that I threw in the smoker at noon today.  It is now 4 oclock and I am at 185 degrees according to my thermometer.  I have been smoking at temps between 200-225.  Why did my brisket cook so quick?  it still seems a little tough when I put in the thermometer.  Should I leave it go longer?  Thanks for the help

post #2 of 10
Cook it till internal temp is 200f and then see how firm it is. Never go by time when cooking brisket or any meat. Go by internal temp.
post #3 of 10
If it feels tough when you probe then it's not done yet. When it is done the probe should slide in with no resistance like hot butter. You could hit a high temp stall and might still have many hours to go.
post #4 of 10
Quote:
Originally Posted by mattyoc20 View Post

Hello all.  new to the forum here.  I have a 7.5lb brisket that I threw in the smoker at noon today.  It is now 4 oclock and I am at 185 degrees according to my thermometer.  I have been smoking at temps between 200-225.  Why did my brisket cook so quick?  it still seems a little tough when I put in the thermometer.  Should I leave it go longer?  Thanks for the help

Have you checked your thermomitor? I'm thinking it may be off. You may be cooking at 300°-325°. Use the toothpick test.

When you get a chance will you drop by roll call so we can all give you a proper SMF welcome?

Also update your profile with your location.

Happy smoken.

David

post #5 of 10
Thread Starter 
Quote:
Originally Posted by themule69 View Post

Have you checked your thermomitor? I'm thinking it may be off. You may be cooking at 300°-325°. Use the toothpick test.

When you get a chance will you drop by roll call so we can all give you a proper SMF welcome?

Also update your profile with your location.

Happy smoken.

David

I have checked the thermometer and it all seems to be working fine.  It looks like I hit a little stall at the 185-190 mark.  Its still in there going on 6 hours and am at 195 degrees.  Also, sorry for not checking in with the roll call.  I just did that and updated my location. 

post #6 of 10
Quote:
Originally Posted by mattyoc20 View Post

I have checked the thermometer and it all seems to be working fine.  It looks like I hit a little stall at the 185-190 mark.  Its still in there going on 6 hours and am at 195 degrees.  Also, sorry for not checking in with the roll call.  I just did that and updated my location. 

Some pieces of meat cook strangeth_dunno-1[1].gif. Not a problem with roll call. It just gives everyone a chance to say HI

David

post #7 of 10

Like others have said, sometimes it just depends on that particular piece of brisket. Cook times can vary greatly.

 

BTW - I'm right next to you in Glenside.
 

post #8 of 10
Thread Starter 
Quote:
Originally Posted by 1blindref View Post

Like others have said, sometimes it just depends on that particular piece of brisket. Cook times can vary greatly.

 

BTW - I'm right next to you in Glenside.
 

The brisket took about 6 hours total and came out great.   And that's awesome my wife and I looking at houses in glenside

post #9 of 10

Glad to hear the brisket came out good...

 

Ahem...where are the pics?

 

worthless.gif

post #10 of 10
Thread Starter 
Ahh i new that was coming. I had it resting and my.father cut it before i could snap a pic. My apologies
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