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How to Check Brisket Without Temperature Jumping (Updated with Q-view)

post #1 of 12
Thread Starter 

Hey all,

I've got a 11 lbs packer I'm smoking on my WSM tomorrow.  This will be my first time smoking a brisket.  My plan is to smoke it at 250 until the IT reaches 190 and then start checking it every 5 degrees using the probe method.  I'm worried that when I pull the lid off to check it, the smoker temperature is going to jump.  Is there anything I can do to keep it down or should I just be as fast as possible with my checks?  I was thinking about closing the vents before I pulled the lid, but I'm not sure if that will make a difference.  


Thanks in advance,


post #2 of 12
Danny, I smoke on a mini WSM and I've never had it jump temp when checking meat. I'm not sure if this has been an issue for you in the past, but I've never experienced it. Just open the lid, probe the meat and close the lid.
post #3 of 12
Thread Starter 

Thanks Ryan,

This will be the first time I've smoked something on the WSM where I need to open the lid before it's done; still pretty new to actual smoking instead of grilling.  I was worried about the extra air flow from the lid being off spiking the temp, but it sounds like it won't be a big deal.  Thanks again!    

post #4 of 12
You are quite welcome. Don't over think things. Just do it!
post #5 of 12
I too use a mini WSM and I open the lid all the time. You'll likely lose a few degrees but it should recover pretty quickly. I've never really listened to the conventional wisdom of "LEAVE THE LID CLOSED AT ALL TIMES OR YOULL DIE!!!".
I'm not saying you should open the thing every five minutes, but like Ryan said, don't overthink it. Towards the end of a smoke I'll open it up every 10-15 minutes to check temps with my Thermapen.
post #6 of 12
Thread Starter 

Thanks!  The IT is at 198 right now.  I've opened it twice to check it so far (still not quite there) and no one has died.........so far.  :icon_smile:

post #7 of 12
It wouldn't kill anyone for a pic either!biggrin.gifth_What_NO_QVIEW.gif
Looking forward to the finished product!
post #8 of 12
Thread Starter 

Just pulled it off the smoker and it's wrapped in foil and towels in a cooler.  I swear I meant to take a pic before I wrapped it, but it didn't happen! I'll have some up before I slice it.  The IT never got above 200 it stayed at 199 for the last two hours.  Toothpick went in smooth as butter though so I think it'll turn out OK.  Here is a pic of right before it went on the smoker.  

post #9 of 12
Looks like plenty of tasty beef, can you spare a sammie?
post #10 of 12
Dang Danny! I just ate some of mine and now I'm hungry for years!
post #11 of 12
Thread Starter 

Let it rest for about 3 hours and then sliced it up!  Turned out pretty well, although next time I think I will cut the flat off and cook two separate pieces.  Plenty left for sammies too b-one, just swing by!






post #12 of 12

Looks great.  I also use a WSM 22.5 and seems like every time I take the lid off and put it back on the temps do spike a bit from the extra air flow.  Still not going to kill anybody though. :biggrin:

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