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Thread: Brisket cooking too fast?

  1. #1
    TVWBB Super Fan JeffB's Avatar
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    Brisket cooking too fast?

    About 16lbs. Went on at 6:15am. Running around 275* on average. Meat probe on center of flat showing 174* already. Any need for concern?

    I realize stall could be hours but never hit temp this quickly before.

    Thanks.

  2. #2
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    Maybe verify the temp with an instant read thermometer - could be your probe isn't in the center?

  3. #3
    TVWBB Emerald Member Dustin Dorsey's Avatar
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    It's probably normal at that temp. It seems like I remember another member from your neck of the woods always had short cook times. You may just have a late stall.
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  4. #4
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    You can hold a brisket for a long time by wrapping it in foil and putting it in a towel lined cooler or even in an oven. So, no real problem if it finishes too quickly. That said, if you don't want to do that, and you really do think it's going too fast, close some vents to bring your chamber temp down.
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  5. #5
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    About 16lbs. ... Meat probe on center of flat showing 174*
    I usually ignore the thin flat and check the thick point end. The flat is just along for the ride.

    How did things turn out?
    The secret to barbecue is sitting around doing nothing. No wonder Im great at it. Homer Simpson

  6. #6
    TVWBB Super Fan JeffB's Avatar
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    Pulled at 1:15PM when flat probed around 196* and point around 204*. Wrapped in heavy foil and towel and held in cooler for 4 hours. Carved and enjoyed. It rocked.

    So, I cooked a (realistically) 13-14lb brisket at an average temp of 270 in 7 hours. Much faster than expected but not for South Texas.

  7. #7
    TVWBB Diamond Member Timothy F. Lewis's Avatar
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    I might have to try a hotter run!
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