Temperature compensation.

[sdkid]

1st off i'm pretty new to smoking and this is my 1st brisket. Searched around and decided on a recipe on the Traeger site that looked relatively simple. It said to smoke at 180 until meat temp was 160 deg. then cover in foil. It estimated 5-7 hrs to accomplish this. I warmed my masterbuilt to 180 then put it in at 1130, it is not 6. Meat temp is only 125. Smoker sits outside and current temp is around 14 deg.

My question: Can I add heat to speed it up and compensate for the cold weather, or am I just rushing it too much?

Was hoping to have it done around 9 but that's not happening

 

[SmokinAl]

Sorry I'm late getting to this, but smoking a brisket at 180 is way too low a temp.

225 is a normal temp to smoke at & some like me smoke brisket at 270-280.

The final internal meat temp for brisket is around 195-205 or until probe tender.

If you still have the smoker at 180, I'm sure the brisket is not done yet and won't be done any time soon.

Al

 

[schlotz]

Everyone goes through the learning curve sd, but you came to a good place for answers.  Al's response is spot on.  I will add that briskets are lousy at telling time.  They're done when they want to be, ergo's Al's range of 195-205°.  Personally I test with a probe going in with little to no resistance. At that point its pulled and rested in a cambro for a min of 1 1/2hrs. Usually go for just over 2hrs.

Matt

 

[sdkid]

Thanks guys. The Treager recipe called for 180, but that would be in a Traeger grill. I don't know if that changes when using  a smoker. I also followed it pretty close since was my 1st. The learning tasted pretty good last night. Was close to 11 when it got done. I'm just glad I didnt make a mess of that meat. Better temps and timing will make the next one better. 

Hey whats a cambro?

Already planning the next brisket. Planning on the same recipe. Until then..... Thank you again..  SDkid

 

[schlotz]

Basically a cold/hot storage container.  I use a large cooler. Place some old towels on the bottom then the wrapped meat (usually in an aluminum pan to contain any seeping juices) followed by a few towels on top.  I keep my temp probe in so I can at a glance see what the IT is.  As long as the meat stays above 150 for safety you are good.  BTW: I easily keep the meat in there over 4 hours with the temp still way above 150.

Matt

 

[gr0uch0]

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• gr0uch0
• Feb 7, 2017

That's one example of what Cambro makes.  What schlotz said:  instead of $200+, inexpensive cooler works very well for these exercises.  I use unprinted newspaper as an insulator:  it's cheap, holds heat very well, and you toss it when you're through.  Local paper here sells roll ends for a couple of bucks, and has a couple hundred feet or more on them:  great for wrapping, packing, and kiddie art projects to name a few.