Help-temp differences with first night smoke


 
D

D German

TVWBB Member
First overnight smoke(second with WSM). Minion method-kingsford, full water pan, 12lb brisket. Several hours to stabilize temps. Tel-tru in lid and Maverick grate and meat probes. 20-30 degree difference with lid lower-should it be the opposite. After 11 hours meat temp 170-175 and holding. Maverick(175),thermometer(170). Please help me understand the temps-which to follow-lid or grate. Should I push temp through to 185 and expect to smoke for another 3-4 hours or more. Meat seems fairly easy to push thermometer into. Thanks.
 
What are your temps?

I only measure temps from the lid. The 20-30 degree difference really doesn't matter that much, so I wouldn't worry about it.

I you haven't done so already,you might want to check both therms for accuracy.

As for the brisket, I'd pull it when it's tender and not rely on a therm and a specific temperature. When the brisket offers almost no resistance to an inserted temp probe, I'd pull it and let it rest.

I'm doing a 12 lb packer today, but am doing it with the high heat method. I'll put in on around noon, and we'll be eating by 5 pm, just in time for the NCAA tourney.

Enjoy.
 
Temps: Lid 210, Grate 230, Brisket 177 for 3-4 hours. Cook time for 12lb Brisket nearly 12 hours. Is this plan ok cook to 180's and tender then foil in cooler until cool for several hours. Seems early to remove at 177.
Thanks
 
Again, Id rely on feel if you can. The temp of 177, if accurate, is a bit low to pull.

Depending on what temp is right, you are on track.

If you need to speed up the cook, open the vents and let the temps ramp up.

As for the final temp to take the brisket off, somewhere between the mid 180's to mid 190's would be your target. Again, "feel" is what matters....specific temps don't always correlate to "tender and done".

After you take the brisket off, yes, foil it and place in cooler to rest.
 
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