Is this thing cooking too fast?

[Rob O]

Hi. I'm 3 hours into a cook of a 12.5 pound brisket.

My probe temperature is up to 140. The meat was at 38 degrees when I started.

Is this normal?

 

[Bruce Bissonnette]

Rob O,

Sorry I didn't see you sooner. Are you confident that your therm is accurate. Have you tested it lately?

If so, then it's possible I checked back through some of my older logs and I have had chuck rolls and briskets at 145 or so anfter 4
hours, so it's possible.

If you have trust in your therm, then trust what it says.

What temp is your cooker at?

 

[Rob O]

Good idea. I'm going to double check with an instant read I just calibrated.

 

[Bruce Bissonnette]

let me know what you find out!!!!

 

[Bill Hays]

Bruce, he was up around 245 on an earlier thread...I was wondering about the therm placement in the flat..

 

[Dave Cluck]

From what I've read (no personal experience to share unfortunately) you're going to see some plateaus during the process where the meat temp will stall for a time then continue to rise more slowly as you get further into the cook. This can vary based on the fat content as far as I understand. I'm sure someone will correct me if I'm wrong. Based on this recent post by Keri C. you seem to be in the right ball park. Very good read that. Have another beer, relax and just enjoy the experience.

~Dave

 

[Bruce Bissonnette]

He's got another thread down aways where he says he's at 245 and his vents )plural are open 25%, he's using Minion. He needs to shut down two of those vents and control it with one. IMHO, at least I would.

 

[Bill Hays]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bruce Bissonnette:
He's got another thread down aways where he says he's at 245 and his vents )plural are open 25%, he's using Minion. He needs to shut down two of those vents and control it with one. IMHO, at least I would. <HR></BLOCKQUOTE>Yeah..He was going to shut them down some more...

 

[Rob O]

Well.....

Both therms register 144 now.

Lid temp is stable at 230.

I have 3 vents open about 5 to 10%.

What.... me worry? Now where'd I put that beer?

 

[Bill Hays]

Well, lid is at 230 so the grate is probably at 215 or 220...You're doin' just fine! Don't let the temp get too much lower though

 

[Bruce Bissonnette]

Keep the temps stable and DON'T PEEK!

Good Luck!!!

Hey Bill, isn't that cute....130 posts.

 

[Rob O]

Yeah I know. But I'm havin fun!

 

[Bill Hays]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bruce Bissonnette:

Hey Bill, isn't that cute....130 posts. <HR></BLOCKQUOTE>

 

[Rob O]

Thanks guys.

Looks like it's under control.

Lid is still at 230 and the meat's at 147.

 

[Bill Hays]

Well, alright! And watch out for that Wild Life

Enjoy

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by ROB O:
... My probe temperature is up to 140. The meat was at 38 degrees when I started.

Is this normal? <HR></BLOCKQUOTE> Doesn't sound unusual, even the big chunks of meat can get to 120F in a couple hours but the rate the temp goes up will decrease the higher the temp gets.

It could go from 80F to 100F in 30 minutes but may take many hours to go from 160F to 170F.

 

[Rob O]

Yes and that is exactly what happened. It took nearly 6 hours for it to go from 160 to 170.