Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Today, I am smoking 2/3 of a big a#@ brisket that I bought a couple of weeks ago. I am using my ECB once again! This is the point and the middle section. Put it in at Noonthirty.
This is only my second one. The two pieces together weigh about 10#'s. It is about 70F here in Nashville, TN and am maintaining a pretty constant 230F. I did my first mop @ 2:30 with Jim Beam BBQ sauce mixed with Brown sugar and mustard with a dash of Worschetishishetrsheteritershister sauce. Already at 130F. It is rising a lot faster than I had expected. Could it be because the meat was frozen and when I thawed it, it lost a good amount of blood?
If my smoker temp is maxing out at 230F, any ideas on why the brisket is already at 140F in just 3 hrs? Could it be because of the situation that I spoke of earlier?
Good q. I just checked with 2 diff thermometers and it is actually at 250F. I guess that could explain the temp. Anyway, The meat has hit the plateau as it has now been at 140F for 1.5 hrs. Just re-mopped.