Brisket Done Too Early


 
T

Timmy R

TVWBB Member
OK...so my WSM stabilized at 300 lid/245 top grate with on 10 lb brisket on it and lit via the Minion Method. I've never had this problem with two pork butts. The meat is currently 170F and we planned on having it for dinner. It went on at 0115 and I hoped to cook it 12-hours and rest 4. It's 0820 here now.

Are there any options to keep it above 140F without drying out besides using a cooler? What about an oven on low. Thanks for any 911 responses.
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Choke your temp down to 210-225 if you can. You are in the stall and if you lower the temp you may can cook for another 4hrs till tender then pre-heat a cooler with hot water and that should hold for 4-6hrs if you use 3-4 layers of foil and towells.
 
I second what Glenn said. Lots of times (like pork butt also) it will get to around 170* fast and then stall somewhere. Get that grate temp down to 225* max and you should be ok.
 
Thanks Gents. As advertised my brisket is stalled at 175-180. My WSM has FINALLY choked back to 210.

I think its all coming together. I did notice that my Probe is showing 175 but my Thermapen varies between 180 and 195 in various locations. I assume that is nothing to worry about and to just let the lowest reading hit 186-190 then pull and wrap.

Thanks for the help.
 
Had the same problem Friday..lol. Was done 3 hours early. Had just eaten lunch a couple hours before. Was stuffed when it was time to pull the brisket. Forced a sammie down though...lol.
 
Cooker 212; meat 180 on probe and Thermapen when measured in flat brisket part. I think the high temps I measured earlier were in the fatty point. Hoping to see 185 by 2.
 
When the center of the flat is butter tender it is done, not a specific temp. When you reach this point tent with foil for 10 min to bleed off residual temps so it will not continue cooking once you wrap in foil and towels!
 
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