brisket internal


 
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Ed Cardoza

TVWBB Pro
Good morning everyone, I have put a 12.5 lb brisket on my WSM at about 6:30 am PST. I am sitting at 225* at the lid which is great, my question is; should I already be at 142* internal? That seems awfully high and awfully quick doesn't it?
 
Ed, I think you've got your probe positioned incorrectly. My 10.5 brisket was on at 7:45 and I'm at 99 internal and have been pegged at 225 grate. Try repositioning the probe.

Also, I know you're using your new DigiQ for the first time, did you double check the probe accuracy against your Maverick using boiling water prior to using?
 
yeah, I have my Maverick hooked up as well and both are reading the same. I am going to re position both of them. I just know it's wrong after looking at where you posted yours on a previous smoke.
 
Guys - remember that you are SUPPOSED to calibrate the Digi2. A lot of people never go through the process. I have never calibrated mine. You fall in love with the technology and it's simplicity (this is why I like it more than the stoker).

You can pretty much figure out how to use it and start cooking. Then you start to remember that you have never calibrated it. Maybe I will calibrate mine next year sometime
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Probably becuase it's not that far off, and it can keep withing 5 deg or so of where you set it. Given that a 25 deg swing is probably meaningless.
 
Larry,
my email is down right now... I removed the clay saucer from the smoker, but the temp is still all over the place. It drops then it comes back up (so that tells me the blower is working) but like I said it is not as advertised. Right now I am at 232 lid and 157 meat. This is crazy... We've been at this since 6:30 this morning, and I can't sit down for more than 20 minutes. It's like I don't even have a power draft system.
 
I did a roughly 12 pound brisket this weekend. It got up to about 170 in about 5 or 6 hours. Then it sat around 170 for 5 hours or so.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lucius:
I did a roughly 12 pound brisket this weekend. It got up to about 170 in about 5 or 6 hours. Then it sat around 170 for 5 hours or so. </div></BLOCKQUOTE>

how did it turn out? Were you using a power draft system?
 
Nope, no power draft.

It turned out great. Temps started to drop in the last couple of hours, and I had throw more coals in. Cooked it to 205 internal. I've cooked brisket three times before, never to 205, and it always turned out tough. Most of the time the lid was running around 240, but dropped down to 225 for a while before I added more coals to get it up around 240.

This time it turned out perfect and has honestly been the best BBQ I've cooked in the year I've had my smoker. I've done a lot of que-ing in that time and I'm a pork kind of guy, so I was very pleasantly surprised.

I've seen butts and brisket get up to high temps pretty fast, and then plateau forever while the magic happens. I really only worry about internal temps when I think my timing is off (I don't always allow for the maximum time) or it's real low after a long time (only happened once, probe was touching the bone in the butt). Otherwise, I'd say try not to get too worked up over internal temperatures, it's going to vary a lot from cook to cook.
 
Two key points:

1. Every piece of meat is different and will cook differently. Some will climb to their plateau quickly and remain in the plateau for a long time, while others will climb slower and have a shorter plateau.

2. Temperature changes are not linear, but on a sliding scale. You're throwing a large mass of meat at 35-40* into a 225* cooker. That heat starts to bring the meat temp up quickly. As the temp of the meat increases the heat from the smoker has less of an effect towards raising the temperature of the meat.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">1. Every piece of meat is different and will cook differently. Some will climb to their plateau quickly and remain in the plateau for a long time, while others will climb slower and have a shorter plateau. </div></BLOCKQUOTE>

I noticed when I first got my nutemp that my brisket would be over 100° in the first hour or two. Variance is because of reason above or how long I let it set out before put it on the smoker. It does reach a plateau around 160° and will stay there for several hours. I have seen it be 5 hours.

I don't even put in a therm anymore. Brisket is done when it is done, it is not done at a certain temp.
 
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