My meat behaves badly

[adam clyde]

I must be a really slow learner...

I think I am cracking the code on the temp maintenance on the WSM. Just when I do that, though, the meat began acting up. And I thought my 3 toddler daughters were misbehaved.

Anyhow, here's the scenario. Intrigued by the posts on Pastrami, I decided to smoke a corned beef. Thinking that I would only have to take it up to 160, I thought it would be a rather short cook - maybe 4-5 hours max, since it usually plateau's around that temp.

I was wrong. After 3 hours at the 240 to 250 range, it got stuck at 145 degrees. Two hours later, still at 145 exactly. That would be normal behavior for a plateau, right? But doesn't brisket usually plateau around 155-160? Then, after the 2 hours, the sucker started to go down in temp. At this point, my smoker was in the 220 to 230 range - still in the sweet spot. However, the meat went from 145 to 143 then dropped all the way to 139 within a half hour. What the heck? Worried about food safety and - even more - that I needed to get to bed at some point, I pulled the sucker, wrapped in foil and threw it in a 230 degree oven. It finished a few hours later (160 degrees), then I let it rest and put in the fridge so I could slice in the morning.

Why would meat drop that much temp when the smoker was keeping pretty regular temps? And why would it hit the plateau that low - in the low 140s? Does that have to do with it being cured?

I'm baffled. Any ideas?

Thanks - Adam

btw, I've tested my probes recently and both work very well.

 

[Greg Rempe]

Remember Adam...each cut of meat is going to act different...this isn't science.

The temp in the meat was dropping most likely because the fat was breaking down which will cause a drop in meat temp.

It would have turned out fine...foiling is also a good way to heat it up and get to the finish.

Be patient my man...you're doing fine!!

 

[Susan Z]

The curing of that piece of meat undoubtedly changes the textures and properties, so that might be why it acts a little differently.

Remember....if it's tough, stick it in the crock pot with a bit of water overnight and you can totally revive it!

 

[Brian H]

At any time during the smoke did you remove the lid? Curious on that.
I usually run my pit temp around 235. When i get to a plateau, give it a stir and open the vents a little to run through the plateau around 250. Then i let it gradually ease back into 230 for the remainder of the smoke.

My Pastrami took 3 1/2 hours to reach 140, 7 1/2 hours to reach 160, 9 hours to reach 180.

I concur with Greg, be patient.

 

[adam clyde]

Brian -

I was actually really good with the lid - didn't open it once until I ended up pulling it off to get some rest.

I guess what baffled me most was 1) it hit the plateau a full 15 degrees cooler than I would have thought (145 rather than 155-160); and 2) why the meat's temp dropped so drastically. I've heard of temp drops of a degree or two during the plateau, but is 6 degrees more drastic than normal?

By the way, despite the the foil job to finish, it turned out wonderful. I'll definitely be doing this again for pastrami - so much better than buying deli sandwiches.

- Adam

 

[Nick P.]

Adam, when was the last time you calibrated your thermometer? Temps. that meat hits a platau aren't cast in stone. Temp. drops like what you explained are normal just like Greg said. I did a pastrami this past weekend and after the meat hit 165*, I wrapped in foil and put it back on the WSM until it hit 190*. It was tender and moist and I'm enjoying sandwiches all week with it. Can't be in a rush with these things!

 

[adam clyde]

Nick -

My thermos are accurate to about 2-3 degrees. I checked before and after this cook.

Thanks for your thoughts. I think next time I'll cook more like a normal brisket - foiling and taking up to 190 or so.

Thanks!