First Brisket...

[MileHighSmokerGirl]

What was the final IT in the thinnest portion?

idk. Just had it in the thick part

 

[SecondHandSmoker]

done

idk. Just had it in the thick part

Okay, You should be fine. You might want to cutback on the cooler rest to just one hour and as Chris suggested let the temp drop to 180 before wrapping.

 

[MileHighSmokerGirl]

Okay, You should be fine. You might want to cutback on the cooler rest to just one hour and as Chris suggested let the temp drop to 180 before wrapping.

I cant get the pit temp to go above 200. What am i doing wrong?

 

[SecondHandSmoker]

I thought you said it was done??
Was it probe tender?

As far as pit temp, how do you your coals look? Do they look spent? If so, you need to add another lit chimmney...about half full should do it.

And make sure the temp drop wasn't due to taking the lid off. It takes time for the heat to recover after removing the lid.

 

[SecondHandSmoker]

Even with my electric, it can take a good 15-20 minutes for temp recovery and for the temp to stablize again after the door is opened.

 

[MileHighSmokerGirl]

I thought you said it was done??
Was it probe tender?

As far as pit temp, how do you your coals look? Do they look spent? If so, you need to add another lit chimmney...about half full should do it.

And make sure the temp drop wasn't due to taking the lid off. It takes time for the heat to recover after removing the lid.

i already added a chimney and a half. It didnt do anything after 20 mins.

Just added one more. Going now. Temp rising

 

[SecondHandSmoker]

i already added a chimney and a half. It didnt do anything after 20 mins.

Just added one more. Going now. Temp rising

Okay.
You coud open the intake vent to full open for faster temp increase then close it back down to maintain the 250 pit temp. If it spikes, no worries, let the temp decrease on it's own.

 

[MileHighSmokerGirl]

Okay.
You coud open the intake vent to full open for faster temp increase then close it back down to maintain the 250 pit temp. If it spkies, no worries, Let the temp decrease on it's own.

idk what probe tender means.

vents are all open

 

[SecondHandSmoker]

idk what probe tender means.

vents are all open

The best way to describe probe tender is when you insert a bbq skewer, toothpick, or the probe on an instant read thermometer, it slides in with little resistance.
You will feel slight resistance from when you pierce the bark, but after that it should feel like going into a jar of peanut butter or a stick of butter at room temperature.

 

[SecondHandSmoker]

What is your chamber temp reading now?

 

[MileHighSmokerGirl]

The best way to describe probe tender is when you insert a bbq skewer, toothpick, or the probe on an instant read thermometer, it slides in with little resistance.
You will feel slight resistance from when you pierce the bark, but after that it should feel like going into a jar of peanut butter or a stick of butter at room temperature.

got my lavatools javelin pro thermometer out. It went in easy after minimal resistance. Reads 174° but my inkbird says 189°.

What is your chamber temp reading now?

223° pit

174° internal meat temp

 

[SecondHandSmoker]

got my lavatools javelin pro thermometer out. It went in easy after minimal resistance. Reads 174° but my inkbird says 189°.






223° pit

174° internal meat temp

Go by the Inkbird. Their probes are usually dead nuts on.
If you have calibrated them, just remember to calculate the delta for boiling point for differences in elevation above mean sea level (MSL) and for barometric pressure.

 

[SecondHandSmoker]

If the probe went in easy, and I mean very easy, then you are there.
If it were me, I would let the Inkbird probe ride up to 195 degrees.
200-206 degree is a guideline for doneness.
Each piece of meat is different and has a mind of its own.

 

[SecondHandSmoker]

Updates please?

 

[MileHighSmokerGirl]

Ran out of time. Pulled from smoker, double wrapped in foil, threw in oven at 250°.
Have to go to town early in the morning.

hope its done soon. Im ticked and starving.

 

[SecondHandSmoker]

Ran out of time. Pulled from smoker, double wrapped in foil, threw in oven at 250°.
Have to go to town early in the morning.

hope its done soon. Im ticked and starving.

Great back up plan.
The brisket will tun out fine.
Keep in mind that at your elevation (Denver area I am assuming), that maintaining temps on a smoker can be a bit challenging due to the elevation etc.
I had to relearn when things when I moved from 1200 MSL to an elevation of about 3300 MSL.

 

[MileHighSmokerGirl]

It’s been in the oven for half an hour and still only at 172°. Wow.

 

[SecondHandSmoker]

Whatever you do, do not beat yourself up if the brisket does not turn out perfectly.
Lord knows we've all been there and we learn.
That is what makes us strive for betterment.
Post up some pics when/if you get the chance.

And at 172 degrees it is still in the stall. I've had 'em stall for 4 to 5 hours.
It is what it is.

 

[MileHighSmokerGirl]

Whatever you do, do not beat yourself up if the brisket does not turn out perfectly.
Lord knows we've all been there and we learn.
That is what makes us strive for betterment.
Post up some pics when/if you get the chance.

And at 172 degrees it is still in the stall. I've had 'em stall for 4 to 5 hours.
It is what it is.

holy hell. I need to eat and go to bed. :(

 

[SecondHandSmoker]

holy hell. I need to eat and go to bed. :(

Squat and gobble.
That brisky will still be there.
Good night.