Brisket temp drop. Help!

[Ryan Kelley]

5 lb flat @ 250F

I foiled at 165 and the temp shot up to 200 within an hour. It wasn't tender at all so I took the foil off and left on the WSM. Temp dropped to 170 and has been there for over an hour. So far were at 6 hours. Is this normal?

 

[Dan H.]

has happened before but in my experiences uncommon for temp. to drop that much, i see it more in pork butt for whatever reason. Im absolutely no expert but i would say that when you unfoiled it, it may have assisted in that big of a drop. when i foil (not often these days) i left it on till the end. but it will come up, no worries, just patience now I suppose. I've waited around for hours before, even way past dinner. the hard part is sitting around smelling it.

 

[LarryR]

If I had to guess it was a probe placement problem after you foiled. I'd go with you 170 temp and re-foil, try and position the probe where you're getting your 170 reading as based on what you've described I'd guess it's accurate.

 

[Dave/G]

I'd say foil it back up and check for tender every 20 minutes and, at least this time, forget your temp readings. You'll have some juice to use in the foil

 

[K Kruger]

Here's the problem: Foil can cause temps to rise pretty quickly. I cook briskets at ~325 and foil about 2.5 hours into the cook (the brisket is probably around 160-170). If I were to temp after foiling I'd likely see a rise to 200 within 10 min.

I don't temp at all.

Anyway, foil traps moisture and moisture transfers heat efficiently, hence your temp.

I repeat this often: Internal temps do not cause 'done'. Cooking for adequate time does. An internal temp of X might happen to correlate with tender and it might not; it very well might not if the meat is foiled. Tender is done, not some specific temp.

In that situation you can skip temping entirely. Regardless--either way--if you open the foil and it isn't tender, re-crimp the foil closed and cook longer. Repeat if necessary when you next check.

 

[Ryan Kelley]

Thanks guys. It finally tenderized and turned out OK. Patience is the key.

Just took off my first batch of burnt ends!

 

[Bryan S]

Agree with Kevin. I'll add that when you foil, remove the temp probe, as it's not needed anymore. After about 90 min in foil, use your probe to check for tender. As Kevin said if not tender re-crimp and check again in another 20 min, repeat till tender. Meat is done at tender not X temp.

 

[LarryR]

Glad to hear she turned out. As Kevin wrote and I should have mentioned; only use temp as a guide, go off of tenderness. My first few briskets were nighmares, I went off of temp. and the results reflected this. Once I stared going off of feel they were much better. Where are the pictures??