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john boy 84

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I just started my first brisket. It is a 17 pound brisket and I'm doing it and my master built electric smoker house 30" I need some help with temps. I started it at 200 degrees and it has only been in for a hour. My internal temperature is reading 111. Can this be right?
 

cornman

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I don't have an electric, but for an hour in and that size brisket, I'd say your on track...actually doing quite well. Did you have the meat sitting out prior to putting it in the smoker? I would verify your temps, but stay with it. I would turn your smoker temp up to at least 225. You'll need that to finish your smoke/slow cook. That size of meat you're most likely gonna have a stall around 150-160. Good luck and be sure to posts pics!
 

crankybuzzard

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Where did you take the temp reading and what did you use to take it with?

111 after an hour is a bit much at 200, but briskets have a mind of their own.
 

john boy 84

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Should I drop the temp to cook overnight? I'm at 225 with an internal temp of 163.
 

hoity toit

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I would leave it at 225 and go to bed.. It'll be just fine. Just make sure your thermometer is accurate

HT
 

hoity toit

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I just started my first brisket. It is a 17 pound brisket and I'm doing it and my master built electric smoker house 30" I need some help with temps. I started it at 200 degrees and it has only been in for a hour. My internal temperature is reading 111. Can this be right?
the 30" is a good smoker.. Very even temps on it. 225 and go to bed..you will be fine. I have both the the 30 and the 40, and prefer the 30 bc of its smaller cooking chamber,, just my 2 cents

HT
 

mneeley490

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Can you post a pic? I'd like to see how you got a 17 lb. brisket into a MES30?
 

brained121

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That can't be right. Check your temp and where you put the probe. 220 is the temp I use or right around that temp. And never got to that temp that fast.
 

john boy 84

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Okay guys it is 6am here after 18 hours in the smoker it looks and smells amazing. I have a internal temp of 190. At what temp should I think about wrapping it and letting it stand in a cooler? I'm in no hurry. Eating dinner at 3:00 today and yes I will post pictures. Thanks for all the help.
 

SmokinAl

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Start checking it with a tooth pick or probe & when it goes in with little to no resistance like room temp butter, then it's done.

This could be anywhere between 195-205 IT.

Al
 

john boy 84

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I've got my flat wrapped in foil and a towel in a cooler. My point is cubed soused and back in the smoker. What temp/time should I leave them? The point was extremely tender and juicy. You guys have been a life saver! I will tell all my friends and family about this forum. Will post pictures when it is all completed.
 

john boy 84

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