Brisket - help

[heymirth]

I put the rubbed brisket on this morning at 6am at MES 30 set to 250 and here I am 3.5grs later and IT of the meat is 177 with my dual probe Maverick.
How is it possible it hit this IT in 3.5 hours?

What do I do? Wrap Already?

 

[wild west]

$hit happens. Turn temp down to 220 and let her buck. No wrap. At 220 it should take another 2 or 3 hrs. It will hold in a cooler wrapped up for another 4 hrs

 

[heymirth]

The MES even set at 225 was climbing to 260 when the element would kick on. It was cooking toooo fast.
Yes--- I dropped it down to 215 and it finally came down in temp. And finally stalling for real. I can tell by the outside look of the brisket. I'll watch it and then only wrap at the very end and put it in a cooler for an hour and a half before serving

Thanks @wild west

 

[firemanjon]

Sometimes thinner flats without a lot of fat content cook through fairly quickly. X2 wildwest. I generally do not wrap mine unless I'm short on time but it will hold fine once it's done. I usually cook mine around 275-325 degrees though so they tend to cook fairly quickly to the stall then skyrocket again once it comes out of stall.

 

[wild west]

Your welcome. I had the same issue a couple weeks ago with my mes30. Was doing back bacon and the mes was coasting 50* over my target temp when the element was on. I think it was because it was so cold outside. -20c

 

[wild west]

I ended up lowering the temp until the average temp of the swings met my target temp

 

[heymirth]

I've never seen a piece of meat stall
For 5 hours. I guess that's what happens when ur bring the IT temp up too quickly.