Brisket cooking WAY fast

[pellis04]

Bought an 11 pounder, trimmed fat so it probably ended up 9-10 pounds (pure guess)

Went in at 4 AM to preheated smoker @ 225. Temp has stayed 222-228 most of the cook. It's already 178. This seems REALLY fast. Did I do something wrong?

Water pan is in use.

 

[noboundaries]

Probably nothing wrong. Are you checking the temp of the meat in the flat or the point? The point (thickest part of the brisket) will usually read higher than the flat due to the fat.

 

[HalfSmoked]

May not of hit stall yet either. What thermometer you using is it accurate?

Warren

 

[pellis04]

Used a thermopro. Has been good so far. Trust the BBQ temp on it more than my smoker thermometer. Ended up taking about 9 hours.

 

[jokensmoken]

If you're brisket was at that temp at 9:30 my response is probably to late, but...
I've had smaller briskets (10 pound range) just cook right through the stall and finish in 6 hours and I've had some take 10+.
Cook/Smoke times have a lot to do with fat content, which will vary from hunk-o-meat to hunk-o-meat.
I've have two nearly identical looking weighing pieces of meat finish HOURS apart.
As long as you trust your thermometer and are confident in the temps everything will be fine.
It goes back to that adage "It's done when it's done"
I hope this helps s little and that your brisket smoke was a success.

Wslt.

 

[SmokinAl]

How did it turn out?
Al

 

[pellis04]

How did it turn out?
Al

Comparable to my previous ones.

Thinking of experimenting with pulling it at 198 ish instead of 190 next time.

 

[jokensmoken]

Comparable to my previous ones.

Thinking of experimenting with pulling it at 198 ish instead of 190 next time.

I only use internal temp on big hunks of meat as a reference.
On briskets, pork butts and shoulders and any similar meat I go for tenderness not IT.
Once I get around 190-193° IT I start checking
with long bamboo ka bob skewer which mush pass completely through the thickest area of the meat with no effort.

Walt