- Jan 5, 2014
- 10
- 10
I put a 8 pound brisket on my new master built smoker at 4:45p. I have the temp set at 225. The outside temp is 50
at 7:30 I noticed I was at 168 IT in the point area where I had the probe placed. I used the probe in a few other places and the lowest I could find was 165. It was 189 in the flat area. I am shooting for some super tender brisket.
I planned on wrapping at 170, but there is no bark even beginning to form. Also How deep am I supposed to have the probe?
I am totally surprised that it got to that temp so quickly.
I would appreciate some advice please. I don't want to ruin my brisket.
Thanks
at 7:30 I noticed I was at 168 IT in the point area where I had the probe placed. I used the probe in a few other places and the lowest I could find was 165. It was 189 in the flat area. I am shooting for some super tender brisket.
I planned on wrapping at 170, but there is no bark even beginning to form. Also How deep am I supposed to have the probe?
I am totally surprised that it got to that temp so quickly.
I would appreciate some advice please. I don't want to ruin my brisket.
Thanks