This brisket raised temp way to fast

[gotdabeef]

I put this brisket on at 6:30 it’s barely 11 am and it’s 210. It’s 11 lbs, granted it’s hot and humid today but the meat is not soft like butter

 

[smokerjim]

What temp you smoking at, is it a whole brisket, is your thermometer calibrated,

 

[SmokinEdge]

I’m with Jim. What type of therm and have you checked it in boiling water and ice water?

 

[gotdabeef]

It’s been at 220, the probes that came with the pit boss honestly. Two of them so I doubt they are both jacked and I just bought a thermpro which is about the same temp. Just weird. This is a whole brisket, one probe in the head one in the flat, 10+lbs. it’s very flat to me no bulky head

 

[912smoker]

And have you checked multiple spots?

Keith

 

[JckDanls 07]

Yup.. sounds like therm is not telling the truth... ...

 

[gotdabeef]

Yes the flat part is still firm, I’ve never been able to get the flat part soft ever. Temp in the flat is 210 in the head is 195

 

[JCAP]

IDK, sounds like the probes are not right. I'd pull them and see what they read in ice water and boiling water.

What temp are you cooking at?

 

[gotdabeef]

220, I dono either I tested my probe it’s right at 32

 

[smokerjim]

Do you have a pic of the brisket

 

[JLinza]

At first I thought you might just have the tip of the probe in a nice piece of fat. But if you moved it around, sounds like the probes are wacky. That's awful quick to be that high in such a short time

 

[SmokinEdge]

What temp were you running the pit? Could also just be really hot and fast, in which case the meat will never get very tender.

 

[normanaj]

Something sure isn't right. 210 in 4.5 hrs isn't possible unless you're running your pit at a very high temperature provided your probes are good and are properly calibrated.

 

[mneeley490]

Something sure isn't right. 210 in 4.5 hrs isn't possible unless you're running your pit at a very high temperature provided your probes are good and are properly calibrated.

Also, if you've never had a "soft" flat, are you using a water pan, or spritzing regularly?

 

[noboundaries]

Toss out your dependence on meat temp. What you have described so far is thermodynamically impossible. An 11 lb brisket cannot absorb enough heat energy in a 220°F chamber to reach the meat temps you listed in 4.5 hours.

Switch to "feel" at this point. Heck, crank the chamber temp up to 300°F+ unless you want it to finish long after folks have ordered pizza.

When you probe the flat, test both vertically from the top and horizontally from the side. Don't bother with the fattier point. It will lie to the probe. No need to test more than every 30 mins to an hour. You'll feel the meat get more tender as you probe.

Tough dry flats will become a thing of the past once you know how to feel a brisket.

Happy smoking,

Ray

 

[gotdabeef]

This is exactly what I did, just wrapped it and let it go another two hours just temped and it was like butter I can’t wait

 

[JLinza]

This is exactly what I did, just wrapped it and let it go another two hours just temped and it was like butter I can’t wait

Well let us know how it goes. Seems how we all jumped down this rabbit hole with ya . Don't forget pictures

 

[JckDanls 07]

it was like butter I can’t wait

The point will "be like butter" long before the flat will... That's why it's been mentioned to probe the flat (from top and sides) until IT "feels like butter" ....

 

[schlotz]

This definitely suggests the grate temp being significantly higher than what the smoker is indicating. Built-in therms are notorious for being inaccurate. Hightly recommend you get a calibrated digital unit with at least 2 probes one for grate and the other for meat. There are a number to choose from, I use one from Thermoworks.

 

[SmokinEdge]

And just like that, the rabbit left the hole. He got what he came for and left us holding the empty bag, lol.