Guys I put my first brisket ever on my 18.5 WSM this AM at 0200. Temp stayed around 250-260 the entire smoke. I will post some pics in a minute but first I have a question. My brisket never stalled at all. I am 5 hours into my smoke and it's already 183 degrees IT in the thickest part. Seems like this cook is going way way way too fast. What do you guys think? I just wrapped it in foil and put it in my oven at 225 to finish it off because I was tired of monitoring smoker temp. Why is this piece of meat cooking so quickly? One more thing I calibrated both my therms in boiling water last night and they are dead on. Thanks for any input.
post #1 of 11
8/30/15 at 4:22am