First Brisket
- Thread starter Larry P
- Start date
Dave from Denver
TVWBB Wizard
Since it's only 9:30 here in denver I'd say that's going way too fast.
But in your time zone it may be ok.
But in your time zone it may be ok.
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry P:
Ok so I am trying my first brisket smoke. Put it on at 9:20am. Internal temp is already up to 160. Is it me or does that seem like its going too fast. Temp at the lid when I put it on was 200. Its jnow up to 225. </div></BLOCKQUOTE>
How big is the brisket?
Have you calibrated your thermometers for accuracy?
If you're sure your thermometers are correct, then I wouldn't necessarily worry about how fast the brisket is cooking at this point.
Ok so I am trying my first brisket smoke. Put it on at 9:20am. Internal temp is already up to 160. Is it me or does that seem like its going too fast. Temp at the lid when I put it on was 200. Its jnow up to 225. </div></BLOCKQUOTE>
How big is the brisket?
Have you calibrated your thermometers for accuracy?
If you're sure your thermometers are correct, then I wouldn't necessarily worry about how fast the brisket is cooking at this point.
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry P:
Thanks for the replies guys. Yes I am sure my thermometers are correct. Its 1:45pm here in NY now and the temp seems to have stopped rising as rapidly. The internal temp is now 172. </div></BLOCKQUOTE>
Okay! So were/are you planning to foil? If you are, now would be a good time, if not continue on until tender! If you do foil, continue to cook until you get an internal temp of around 190º. At that point, begin checking for doneness by inserting the meat probe into the thickest part of the brisket. If it's done the probe will go in with little resistance. If there is a good amount of resistance, continue cooking and check every 5º until it's tender.
Thanks for the replies guys. Yes I am sure my thermometers are correct. Its 1:45pm here in NY now and the temp seems to have stopped rising as rapidly. The internal temp is now 172. </div></BLOCKQUOTE>
Okay! So were/are you planning to foil? If you are, now would be a good time, if not continue on until tender! If you do foil, continue to cook until you get an internal temp of around 190º. At that point, begin checking for doneness by inserting the meat probe into the thickest part of the brisket. If it's done the probe will go in with little resistance. If there is a good amount of resistance, continue cooking and check every 5º until it's tender.
Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry P:
Thanks Larry wasnt planning on foiling. Matter of fact its at 192 right now. </div></BLOCKQUOTE>
Not foiling is perfectly fine, just a matter of preference......is it done yet? How did it turn out?
Thanks Larry wasnt planning on foiling. Matter of fact its at 192 right now. </div></BLOCKQUOTE>
Not foiling is perfectly fine, just a matter of preference......is it done yet? How did it turn out?