first brisket temp concern

[redneck1676]

Doing myfirst Brisket today only been on for a little over an hour and the meat temp reads 133. I repositioned my thermometer and still the same the meat only about 2 2.5 inches thick and the second time I've used the probe. Is this normal our is something screwy. Threat was 44when I put it in

 

[s2k9k]

How much did it weigh before you put it in?

 

[rowdyrawhide]

A few questions and we will be able to answer your question a little better.

What are your smoker temps running, what probe are you using?  

Are pretty sure your therms are accurate?  

What type of smoker?

Was this a packer, trimmed flat, did you trim it or bought that way?

I don't think it is impossible to get to that temp in that amount of time, more than likely you will hit a slow down point and maybe even a stall in an hour or two anyway.  

Hope this helps 

Aaron

 

[redneck1676]

It was 8 poun
d but I had to cut in half to fit in my smoker. I have a brinkman upright smoker temp about 200. Meat probe is a redi-check remote with single probe