Brisket Issue

[Central PA Cowboy]

Hello All,

I set my MES to 225° and put a 3.5# brisket on this morning at 4:30. As of 1 PM, it is only at 165°. This can't be normal, right?

Thanks for all the help in advance!

 

[oddegan]

It's not unusual. Are you using the thermometer built into the MES? They are not accurate. Use a different thermometer and double check the IT. Your probably just in a long stall. You could foil it to speed up your cook.

 

[Rings Я Us]

Sounds normal. Your temp is low so it's gonna stay cooler with juices on it coming out evaporating.

 

[motolife313]

Do u keep opening the door and spritzing it?

 

[Central PA Cowboy]

Do u keep opening the door and spritzing it?

No, literally opened the door once to take a look around noon.

 

[motolife313]

Stick a oven gauge in there to double check temp

 

[Central PA Cowboy]

Stick a oven gauge in there to double check temp

I don't have one so I stuck a meat thermometer through the vent. It only reads up to 200°, but it kept going and I'd say it was around 220°-225° based on where the 180° mark was on the other side.

 

[gmc2003]

Probably a little too late, but crank that smoker up. I cook at 250ish for all meats. 225 is only 10* degrees above your target temp. It's going to take a very very very long time to cook. 3.5# is awfully small sure it's a brisket from a cow and not a cat or something(;))? Every cut of meat has it's own mind set, and smaller cuts can be more difficult then the larger ones. Let us know how it turned out.

Chris

 

[SmokinAl]

Well how did it turn out?
Al

 

[Central PA Cowboy]

I think it turned out well. Took it out around 191° and put it in a cooler for 2 hours after I wrapped it.

 

[Rings Я Us]

:eek: you check it with a small skewer or toothpick?
Hopefully it carried over for ya. :)

 

[David Halcomb]

What about wrapping it during the cook? I've done the last 2 hours wrapped in butcher paper and always have good results.

 

[demosthenes9]

I'm guessing that you were predicting cook time based on weight, and since it was only 3.5#'s, you thought it would cook quicker. Cook time is based on the thickness of the meat, not it's weight (though weight is somewhat related to thickness). At 3.5#'s, what you had was probably a partial flat (though it might have been a point). A 7lb partial flat that was the same thickness would have taken just as long to cook.

Additionally, the lower the chamber temp, the longer the cook time. You were set at 225, so it will take a loooong time. 14+ hrs isn't outside the realm of possibility.

Lastly, your MES is thermostatically controlled and runs in cycles. The heating element doesn't just run up to 225 and then hold there. Basically, it's binary and is either "on" or "off". It switches on and your smoker starts to heat up. When the internal temp probe registers 225ish, it shuts off and your temp starts to drop. At some point, the element kicks back on and the temp is brought back up to 225ish once again. Element turns off again, rinse and repeat the cycle.

What this means is that while your set point was 225, the average cooking temp could have been down at 210-215, which would increase your cook time even more.