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smoking brisket temperature help needed

post #1 of 5
Thread Starter 

Happy Easter to all. I started to smoke a 17 lb. brisket and everything said 1-1.5 hours per pound. I started the smoker at 225 at 4:30 in the afternoon but by 11pm the internal temp was 174. I lowered the temp to 175. Woke up at 6 am and the internal temp was at 140. Raised the temp to 200 and now at 10:30 am the temp is at 163. Will this brisket be ok since the temp dropped?

post #2 of 5

Yes it will be fine.

 

I would go back to 225, because they tend to stall around 165-175, could be at that temp for hours.

 

If it gets done early just wrap it in foil then put it in a dry cooler with towels or blankets wrapped around it & it will stay hot for 5 or 6 hours.

 

Al

post #3 of 5
Thread Starter 

 

 

 


here is the finished product moist and tender

post #4 of 5
Quote:
Originally Posted by djbsmoker View Post
 

Happy Easter to all. I started to smoke a 17 lb. brisket and everything said 1-1.5 hours per pound. I started the smoker at 225 at 4:30 in the afternoon but by 11pm the internal temp was 174. I lowered the temp to 175. Woke up at 6 am and the internal temp was at 140. Raised the temp to 200 and now at 10:30 am the temp is at 163. Will this brisket be ok since the temp dropped?

 

Something is out of whack with your numbers.   Your smoker was at 225 and the IT of the brisket got up to 174.  You then lowered the temp of your smoker to 175 and 7 hours later the brisket was at 140?  That's not really possible as the temp inside the chamber was still higher than the IT of the meat.  Evaporative cooling could lead to a small drop in temp, but not that extreme.

post #5 of 5
I'm glad the brisket turned out! Be careful of using time/temp to gauge when your cook will be done. Most people here are pretty adamant that IT trumps all and each hunk of meat has its own personality. I think a few weeks ago one tenacious smoker did a 24 hour marathon for a 10 pound butt to reach 202 IT!
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