Newbie having a little trouble with brisket temps...

[jasonrmcc]

So I've been smoking up a storm the last few weeks and everything has gone great! This is my first packers cut (11-12lb). I previously did a flat which came out solid.

MES 30"
Smoker Temp- fluctuated between 210-225 for 16 hours
AMZN pellet tray for smoke
Water pan, only filled at the start
Foil pan on shelf below brisket to catch drippings and protect AMZN pellet tray. **Foil pan was on the side of the flat** also had a small price of foil on the bottom rack over the AMZN pellet tray, (was worried about drippings causing a fire while sleeping).

Problem:
I had my Smoke probe in in the thickest end of the brisket, opposite of the flat (point?). It wasn't in the fat cap, it was in the beef...I pulled at IT 200, and stuck it with another probe in the flat and only got 175. Stuck the Opposite side again and only got 188-190 I'm assuming a bad stick the first time which led to incorrect readings, but why is the flat (thinner side) so much lower then the thicker part?

Could it be due to the foil pan blocking the heat from hitting it?

I've foil wrapped and put back in the smoker @ 235, (already have GREAT bark). Not sure what the right move is at this point.

 

[crankybuzzard]

Density of the meat itself can cause different cooking times. Good catch on the temp differences. It should turn out fine for you.

Have you double checked your temps in the MES? They are notorious for being off.

 

[jasonrmcc]

Density of the meat itself can cause different cooking times. Good catch on the temp differences. It should turn out fine for you.

Have you double checked your temps in the MES? They are notorious for being off.

The MES smoker temp reads about 10-12 degrees lower then my Smoke probe on the grate. So the MES was set at 215 for most of the smoke, and actual was 225ish. There were times where there were greater flucuations, but that was about average.


So you think I should leave the probe in the flat until it hits a IT temp of about 195, then towel wrap and put in the cooler?

The toothpick went in the point like butter, but the flat side was still "firm" and didnt feel anything like butter.

 

[SmokinAl]

You want to make sure the flat is probe tender before you take it off.

You can take it out now & separate the flat & point & put the flat back on.

Or you can just let it ride.

Al

 

[jasonrmcc]

You want to make sure the flat is probe tender before you take it off.

You can take it out now & separate the flat & point & put the flat back on.

Or you can just let it ride.

Al

Thanks For the advice Al. I'm letting it ride!

I'm at 189 now, should I check the flat with toothpicks at 195?

 

[crankybuzzard]

Thanks For the advice Al. I'm letting it ride!

I'm at 189 now, should I check the flat with toothpicks at 195?

Al has it!

Show us the results later!

 

[jasonrmcc]

Al has it!

Show us the results later!

Al said "let it ride", well I let it ride and holy "bleep", this brisket is amazing!!!! From the flat to the point, absolutely GREAT!

A big thanks to this forum- you guys rock! Now for what you're waiting for...pictures!

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• jasonrmcc
• Jan 8, 2017

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• jasonrmcc
• Jan 8, 2017

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• jasonrmcc
• Jan 8, 2017

 

[crankybuzzard]

Very nice! Glad it worked out for you as well. Looks like that bark was amazing as well.

Points for your first and for the research you're doing!

 

[smokin jay]

Looks fantastic,Jason! Nice job! A lot of good peaple here on smf! I joined not to long ago and have learned so much!

 

[SmokinAl]

Awesome job on your first packer!

It looks delicious!

Point!

Al

 

[jokensmoken]

The fatty areas (like in or near the point) heat through a little faster than leaner muscle (like the flat). I read somewhere the fat conducts heat a lite quicker. And of course the mass of the meat makes a difference...The thinner the piece the quicker it heats through.

 

[mowin]

Great lookin brisket. :drool

Wish all of mine turned out that good.

Definitely point worthy. :points:

 

[jokensmoken]

Amazing looking brisket...By appearance I'd never guess it was your first. Makes my mouth water and stomach growl just looking at it!!!
Walt.

 

[mfreel]

In my experience, adding the foil in my MES 30 really moves the heat around.  it makes sense to have the thickest part of the meat above the heating element, but I've found that I still have hot spots that move around on me if I add foil.  Regardless, looks like it came out great!!!

 

[jasonrmcc]

Thanks for the support and kind words!

The bark was phenomenal, and my first taste tester (coworker) was blown away by it. The Fiancé will be trying it tonight as well...

Just an FYI- I only know what I know about smoking because of this forum! I've never smoked anything nor ever even had a friend that did. The knowledge and experience you guys have is priceless, please keep on sharing!