1st Brisket... actually two

Discussion in 'Beef' started by mofo, Jul 5, 2008.

  1. mofo

    mofo Meat Mopper

    I have had on my Big Block for about one hour and the internal temp is reading 110 already! Does this seem like an awful fast climb in temperature? The outside temp is around 65 degrees and the Big Block door therm is going around 200 - 250. Holding the temp steady is another story! So much for this "set it and forget it" theory... [​IMG]

    I'm concerned about the fast rise in temp. Does this sound like a problem?
  2. mofo

    mofo Meat Mopper

    at about 3 hrs, I'm sitting on 130 degrees, so guess it has mellowed out.
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Hey MoFo, it will be OK. I smoke brisket that is similar in weight each time so i have it down to how much time instead of temps. After 60-70 briskets you seem to get it down. Many guys go by temps only but i like to eliminate that step when possible. Happy smokes.
  4. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    I also use a big block and it really is almost set it and forget it. But I'll tell you, I really don't know why they put those thermometers in the door. In my experience, they are notoriously wrong. Mine was reading about 35 degrees cool. But more to the point. The answer to your question depends. What was the temp of the meat when you put it in and most of all, what is the temp of the smoker. Don't trust the door thermometer. But, in my opinion, the internal temp of the brisket does seem to be high for the amount of time it has been in the smoker. As a suggestion, if you trust the accuracy of the therm in the meat, (can be tested with the old boiling water trick) pull the probe out of the meat and put it through a small potato for stability. Then place the potato on the grill to check the smoker temp. Just be sure the probe is all the way through the potato so that the sensor on the tip can accurately measure the temp. Then, when you are satisfied with the temp of the smoker (relative to the door thermometer) you can replace the probe in the meat.
  5. mofo

    mofo Meat Mopper

    My therm does not go above 199! Now, how crazy is that... I probably need to shop for another one. This was an Oregon brand, which I thought would be a good one.

    Anyway, I'm still sitting on 130 degrees so maybe things will be ok. It has taken about 2 1/5 hrs to get the temp to stable out though. I finally tried adjusting the air vents instead of moving the dial up and down and that seems to be the ticket.

    PS - I do need to add another chuck of wood about every hour though.
  6. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Maybe double check the thermometer by placing the end of the probe into boiling water. You should get a temp reading of 212 degrees. This maybe a problem if it only reads up to 199 degrees. Remember, thin blue smoke is what you are looking for.

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