First brisket w Q-view no stall????

[cracker1397]

Guys I put my first brisket ever on my 18.5 WSM this AM at 0200. Temp stayed around 250-260 the entire smoke. I will post some pics in a minute but first I have a question. My brisket never stalled at all. I am 5 hours into my smoke and it's already 183 degrees IT in the thickest part. Seems like this cook is going way way way too fast. What do you guys think? I just wrapped it in foil and put it in my oven at 225 to finish it off because I was tired of monitoring smoker temp. Why is this piece of meat cooking so quickly? One more thing I calibrated both my therms in boiling water last night and they are dead on. Thanks for any input.

 

[cracker1397]

image.jpg

• cracker1397
• Aug 30, 2015

image.jpg

• cracker1397
• Aug 30, 2015

image.jpg

• cracker1397
• Aug 30, 2015

 

[cracker1397]

image.jpg

• cracker1397
• Aug 30, 2015

 

[muralboy]

Depends on the size of the brisket. The time/temp guide I have is 1.5 hrs per lb with an internal temp of 180 deg F

 

[cracker1397]

Depends on the size of the brisket. The time/temp guide I have is 1.5 hrs per lb with an internal temp of 180 deg F

I am sorry I forgot to mention it was a 13 pound packer and I trimmed off maybe 1-2 pounds of fat

 

[muralboy]

Not meaning to go too basic on you, just thinking out loud - make sure you're not going too deep with the therms or not hitting a fat layer that could be giving you false temps

 

[cracker1397]

Not meaning to go too basic on you, just thinking out loud - make sure you're not going too deep with the therms or not hitting a fat layer that could be giving you false temps

No basic is fine with me. I checked it all over with the thermapop so I don't think fat layer was an issue. I guess I am just lucky because the brisket is super tender. No resistance when I probe all over except a little resistance in the flat. Should I keep cooking a little longer to finish the flat off? I would rather not separate it or anything like that. Just keeping it as simple as possible. 7 hours and 45 minutes for a 13 pound packer might be a new record lol!!!

 

[muralboy]

Sure looks tasty.  worst case scenario you save the flat for leftovers and the reheat will cook it more if needed.

 

[cracker1397]

Yeah that sounds like a plan. I know the point is going to be perfect. It felt so tender. I will post more pics in a few hours after it rests.

 

[cracker1397]

image.jpg

• cracker1397
• Aug 30, 2015

Turned out perfect!!!! Going to have to reheat it for dinner because it finished so fast but man oh man is it good.

 

[muralboy]

looks good - nice crust.  congrats