Brisket Temp Climbing Too Quickly


 
You always need luck. About a month ago door fell off my pit when I wasn't watching and literally ignited $100 worth of meat. (a sad day. I'm still in mourning).


I think it's time for you to start taking out a probe and checking to see if it's tender or not. Should feel like a knife going through butter.

If it does pull it. If not let it keep going.

I'd also like to see you foil it. Really don't want it to dry out. (Although you did say you're cooking with a wet pan. That'll help.)

Are you basting at all since you pulled the ribs?
 
Rob O said:
You always need luck. About a month ago door fell off my pit when I wasn't watching and literally ignited $100 worth of meat. (a sad day. I'm still in mourning).


I think it's time for you to start taking out a probe and checking to see if it's tender or not. Should feel like a knife going through butter.

If it does pull it. If not let it keep going.

I'd also like to see you foil it. Really don't want it to dry out. (Although you did say you're cooking with a wet pan. That'll help.)

Are you basting at all since you pulled the ribs?
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Oh wow. Sorry about the meat. That's a lot of money in meat to lose. Accidents happen.

I foiled it at 6 hrs when the ribs came off. Total cooking time was 11 hours, the brisket temp almost quit increasing, it seemed be tender so, I pulled it. I have it wrapped in foil in the oven letting it rest. I guess I'll let it cool there for another hour or two and then put it in the fridge. I might cut a slice tonight to sneak a taste and a peek. I'll try to get sliced pics.

Thanks for all of the help. I really appreciate it.
 
Any time. You did a lot better than I did first shot.

A cooler's a good place to let a brisket rest too.

If you don't mind, how are you planning to serve it? Are you going to warm it somehow? That's something I've never really learned to do well.
 
I had planned to put it in the cooler. When I opened the lid to the cooler, it looked too dirty. I figured the oven would be fairly well insulated and would have to do. I wasn't serving last night anyway. So, I did that instead.

Everything is wrapped in foil. I am going to put it in the oven at 350 for a bit and then slice it. I'll probably put my oven thermometer in it to let me know when to pull it out. Honestly, I'm not expecting this to turn out all that well at all. I really didn't have much choice. I'm too new at this to start an overnight cook. Although, as it turns out, along with the HM, the WSM held temp better than I would have imagined. After about an hour or so, I never touched the vents again.

I still need to work on the initial lighting too. I'm letting the pit temp get too high to start with. I'm using the minion method. In an effort to prevent a runaway temp to start with, I lit only approximately 10 coals. When I added them to the unlit coals, there was a ton of smoke. So, I gave it several minutes for the smoke to die down. That's when it got too hot and the smoke didn't clear as much as I wanted it to. While I was waiting for the smoke to clear, the WSM was disassembled. I think next time, I'll go ahead and put everything together. That should keep the temps from getting out of control.
 
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