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brisket question

post #1 of 4
Thread Starter 
I'm smoking a 12 lb brisket at 225-250 and it's been on for 6 hrs, my question is how can the internal temp be 202-212 but my probe don't go in like butter either. This seems to happen a lot to me. Should I not even worry about the temp and more by feel or could it actually be done that fast at those dome temps?
post #2 of 4

I am thinking your not at the temp you think you are. 202-212 is a wide range for IT. Have you checked your temp against a known temp? Yes I always go by probe on a brisket.

Happy smoken.


post #3 of 4

I don't think the internal temp of your brisket is 202-212 after only 6 hours at 225-250.  I believe one of your thermometers is wrong, either your smoker or your meat thermometer.  When I do briskets I plan for an hour per pound plus 2 hours at 235.  I always foil at 165 taking the brisket to 195-197 before pulling.  Then into an ice chest (no ice) for at least one hour and two or three are better.  I believe you should continue to smoke using the toothpick method for testing for tenderness.  When it is done its done patience is the key here.  Be sure and calibrate your thermometers.


Good luck


post #4 of 4

Sounds like equipment problems (temp gauges)   I smoke brisket at 225 º  on that size hope for 10, plan for 14 and happy with 12, hard to say on time  But its not over 200 º IT in 6 hours cooking at the temp you said unless this brisket is really thin.




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