Quick brisket questiom

[Firemedic76]

I’ve got a 7lb flat on my vertical propane smoker been on since 9:30 cooking at 250. At 4hrs with the temp probe at 180 I wrapped in butcher paper, so that was an hour ago, now I notice one temp in the thicker part is reading 196 deg and the other probe in the middle/slightly thinner part is reading 182, so huge temp diff. I know the probe test is the ultimate tell tale sign of doneness and I plan on letting it cook atleast another couple hrs but why would there be such a big temp diff and is this something I need to compensate for somehow. And should I probe for doneness when the higher temp hits say 205 or when the lower temp probe is 205 or should I just let it go for 2hrs regardless of what the temps are and then start probing. Thanks for the help.

edit: so now the hotter end has stalled at 208 and the cooler probe has bumped up to 207. So in my limited experience I’ll prob start probing it for tenderness and see if it’s done. I then typically rest for 1-2hrs in a cooler.

 

[jcam222]

I’ve got a 7lb flat on my vertical propane smoker been on since 9:30 cooking at 250. At 4hrs with the temp probe at 180 I wrapped in butcher paper, so that was an hour ago, now I notice one temp in the thicker part is reading 196 deg and the other probe in the middle/slightly thinner part is reading 182, so huge temp diff. I know the probe test is the ultimate tell tale sign of doneness and I plan on letting it cook atleast another couple hrs but why would there be such a big temp diff and is this something I need to compensate for somehow. And should I probe for doneness when the higher temp hits say 205 or when the lower temp probe is 205 or should I just let it go for 2hrs regardless of what the temps are and then start probing. Thanks for the help.

edit: so now the hotter end has stalled at 208 and the cooler probe has bumped up to 207. So in my limited experience I’ll prob start probing it for tenderness and see if it’s done. I then typically rest for 1-2hrs in a cooler.

Honestly at those temps it should be done. Is your thermometer accurate?

 

[Firemedic76]

Honestly at those temps it should be done. Is your thermometer accurate?

As far as I know. I use the Weber igrill2 with two probes.

edit: So probe with a metal skewer just slid in and out with zero resistance so I pulled it and put it in a cooler for a rest.

 

[kevin james]

As far as I know. I use the Weber igrill2 with two probes.

edit: So probe with a metal skewer just slid in and out with zero resistance so I pulled it and put it in a cooler for a rest.

It's a little bit late now, but next time you may want to set it on the counter and vent it for 20 minutes or so and let it come down to 180ish before you stick in in the cooler to rest. Sticking it straight in the cooler it could continue to carryover cook and you could end up with it being over cooked.