First Brisket

[Cecil]

I am smoking my first brisket today using the high heat method.
Kinda freaked out at the start. Started the fire with the minion method . Temp got up to 350 and closed the boton vents to about 25%. Put the meat on set the therometer for 170 and left for a few minutes. After about 40 minutes the temp was up to over 400 and the internal temp was at 306. Scared the **** out of me. The temp stayed at 306 for a while. I removed the lid for a few minutes, I disconected the probe fron the unit turned it off and rest it to 170 and reconected it, The temp went up to 116 and gradualy went to 170 after about 2 1/2 hours. I have foiled it and it is back on the WSM. Any body have any idea why the probe temp went to 306 at the on set? I have the water pan foiled.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Cecil:
Any body have any idea why the probe temp went to 306 at the on set? </div></BLOCKQUOTE>
Sounds like it was just a bad connection.

 

[Cecil]

Thanks Bryan, That sounds like that was the problem. The rest of the smoke went acording to plan. After foiling for 2 hours refoiled and placed in ice chest 1/2 hour before the Saints- St. Louis football game and took out at half time. It turned out pretty good. Although I wasn' t excited about the ruv I used. I had half jar of rondevous seasoning rub from the resturand in Memphis and mixed it with a jar of Alan Jackson's rub from Cracker Barrell. Should've stuck with my regular rud. I'll know better next time.

 

[Bryan S]

Well sounds like the brisket was good, rub could have been better, but... HH briskets are great in my book. Always moist, tender and come out the same way each and every time. Work on your rub, and you got it licked. Congrats on your first brisket cook.