Question on meat temperature adjustment...

[rob d]

I did my first smoke yesterday (brisket, here is the writeup: http://www.smokingmeatforums.com/t/...-brand-new-m-e-s-and-potato-bombs-with-q-view)

I wasn't sure of the timing required so I set it for 6 hours at 225F to bring it to 165-170F and that would leave me with 2 hours to bring it to 185-190F after wrapping it in foil.

However, it was hitting 160F way too early.  I didn't make note of the actual times, but I think it was only 4 hours into the smoke.  I didn't want it sitting for over an hour at the end and visions of re-heating, or having the meat dry out were going through my head so I lowered the cooking temperature to 200F and then to 190F.

At this point I realized that I had no way to trust the temperature of the probe that is built into the unit so I opened the door and ran another probe into the unit through the vent at the top and stuck it into the meat beside the built in probe.  They were always a degree or two from each other so I'll trust the built in probe from now on.

However, I likely let a lot of heat out in the process although the readout said the ambient temperature came back to the set point fairly quickly.

But time was ticking away and now the meat is going in the wrong direction.  159, 158, 157.  Now I panic in the other direction and crank the cooking temp back up to 225, 235, 250.  LOL.

Once the 6 hour timer was done I set it for the final 2 hours and still hadn't wrapped the meat.  It only hit 165F with an hour and a half left in the entire process so I wrapped it in foil and cranked the temp of the cooker up to 275F.

It hit 188F just as the final time ran out.  It was tender and juicy, but it was kind of crazy temperature swings to get there.

Not really sure what my question is after all that...

I suppose it is:  What does the temperature vs. time graph look like?  I assume it is not linear?  Ie. meat heats up quickly at the beginning but then the rate of heating up slows down?  Was I on the right track and if I had just left it at 225F and then wrapped it it would have come up from 165F to 190F over the last 3 hours?

As I said it all turned out fine...just trying to learn this new craft...

Thanks in advance for any advice,

Rob

 

[daveomak]

Rob, morning.....  You need to read more threads....  That situation is called the "Dreaded Stall"....    Evaporative cooling of the meat from internal moisture.... The stall can last for hours before resuming the temp climb up to 190-205....  Foiling will significantly reduce the stall or eliminate it....   Search... "dreaded stall" for more info...  Dave

 

[rob d]

Awesome.  Thanks for the info Dave.  I definitely plan to read more.  Look at me, stumbling into a problem that has an official name right on my first smoke!  LOL!

Cheers,

Rob

 

[bruno994]

With a brisket, you can have expectations of when it is time to eat, but the meal itself dictates the real time.  Also, if your cooking one, never worry about it being done early, leave it wrapped up, throw it in a cooler and wrap with towels.  It will stay hot until your ready ot eat.  You should always plan at least an hour rest anyhow, I like to go 2 hours.