Brisket

[Ajohnson6384]

Hey all, I started a full packer brisket this evening around 6:30. It’s now almost 12:30. I have 2 different probes on different end of the packer. I am only 6hrs in and my probes are ready 198 and 203. Is that evening possible for a 10-12# hunk of beef to cook that fast? It’s a Brand thermometer setup but I tested against my older one and they were both dead on. Don’t think it’s a probe issue but who knows. Any thoughts?

 

[fivetricks]

Does it probe tender? Agreed 6 hours seems much, much too fast.

 

[mike243]

How hot are or were you cooking? 300+ and you may be done

 

[Ajohnson6384]

Does it probe tender? Agreed 6 hours seems much, much too fast.

the probe went on perfect. I let it rest for 2 hrs and sliced into and it was a little tough but also dry. I was smoking at 240*. Such a weird smoke.

 

[bbqprep]

Sounds like it didn't cook long enough to tenderize it and the internal temperature wasn't high enough to break down the fat. I had a smoke like that once where I pulled by the thermometers with your results.

 

[schlotz]

This sounds like your smoker thermometer is off. A 12# packer is not going to get done in 6 hours at 240ºƒ. My first bet would be your actual grate temp was a lot higher than 240º. Built-in therms, are notorious for not being accurate. I smoke at 250º (grate temp verified) and a trimmed weight 12# packer usually runs in the neighborhood of 1 hr per pound. Give or take 'cause every piece of meat can be different. In the end, the 198-210º IT finishing temp is only a guide to tell you when to start probing for tenderness in many places on the flat (not the point). Best equivalent is like running your probe into a jar of peanut butter.