Super Lean Brisket - Cooking wayyy too fast - HELP

[duckskin]

First time poster and first time brisket smoker here. 

I've smoked quite a bit of pork and chicken in a weber smokey mountain over the past couple of years. Yesterday I purchased a Lyfe Tyme 16" smoker and am trying it out this morning. My wife bought a very lean ~6lb brisket (1/2 brisket) from a local grass-fed farm. [Not interested in discussing types of smokers or grass-fed vs corn LOL]. I trimmed it up last night, and left it uncovered in the fridge overnight. The already minuscule amount of fat on the top side nearly vanished when I pulled it out this morning. Nevertheless, I added my dry rub, got the smoker to temp ~275 degrees, and put it on the grill. After 40 minutes, I checked the temps and it is already 140 degrees! I choked back the intake and am now trying to smoke at around 225. I am very tempted to run to the store and pick up another brisket fearing this one is ruined. Should i go ahead and wrap it now? Am i overreacting? Please help.

 

[SmokinAl]

Is it a flat or a half of a packer?

I see this is your first post, so when you get a chance, swing by Roll Call & introduce yourself!

Al

 

[noboundaries]

It is fine.  There's nothing magical about 225F chamber temp.  Before I started smoking meat, I cooked briskets in the oven at 350F and they came out tender and juicy.  All temperature does is mess with your timing.  Hotter equals shorter cook/smoke. 

275F is fine for a brisket.  Use the same target IT and probe test to determine when it is done. 

 

[heavyd4561]

275 is fine. I do all my briskets at 300. They come out tender as can be with a great smoke ring!

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• heavyd4561
• Jun 4, 2017

 

[sauced]

275 is fine. I do all my briskets at 300. They come out tender as can be with a great smoke ring!

IMG_0552.JPG

• heavyd4561
• Jun 4, 2017

Same here....I cook in the 275 - 300 range all the time, shorter cooks. It's the IT that I focus on.