Quick question about brisket on the smoker as I type...

[JeffB]

I put a 17 lb brisket on the smoker at 7:15pm..about 2 hours ago. My first brisket. I watched "JB" say to put the probe into the thickest part of the flat and to shoot for 195* (roughly) internal temps.

At 7:15pm the internal temp was about 45*. 2 hours later the internal temp is 144*, nearly 100* higher in only 2 hours. I'm running my 22.5 currently at about 285* at the grate.

My question is this -- 2 hours seems really fast to get up 100* in temp and I wonder if I put the probe in the wrong place. I think the probe is hitting meat only and is not piercing the flat or hitting fat, but I'm not 100% certain.

Thoughts?

Thanks for reading and I appreciate all responses.

 

[Bob Bass]

Jeff,

This is normal. The slowness will come! Gare-on-teed
You will probably see at least 2 stalls (if you are not wrapping during the cook). Can be many hours in a stall.
All depends upon that particular cut of meat.
And that 195... Might want to start checking for tenderness around that temperature.

Bob

 

[JeffB]

Jeff,

This is normal. The slowness will come! Gare-on-teed
You will probably see at least 2 stalls (if you are not wrapping during the cook). Can be many hours in a stall.
All depends upon that particular cut of meat.
And that 195... Might want to start checking for tenderness around that temperature.

Bob

Thank you sir. I feel better already.

 

[JeffB]

Okay, it's been 4 hours and I'm cooking at 280* and the internal temps are up to 169*. This does not seem right if I'm shooting for 195* internal to pull the meat.

I know the stall can last 5+ hours, but even with that kind of stall, a 17 lb brisket should not be done that fast.

Here's praying for the best and I'm heading to bed...

Night night...

 

[Curt Davis]

I did a 12lber and it only took 7 hours at temps similar to what you are seeing.i chalked the speed up to the higher temp and the thickness of the meat. I also double check my probe thermometer with an analog dial gauge. Good luck.

 

[JeffB]

UPDATE: It's 2:35am so the meat has been on for 7 hours and I'm currently running at 266* at the grate. I just hit 190* internal (!!) and so I pushed my ET-732 up to 195* and went back to bed. I did not check the meat.

I did close the vents down just a bit to lower the heat. I'm hoping the damn thing is done in the 15+ hours I was expecting and not early. I need sleep! (smile)

If I'm done early, how do I hold it? Foil wrap and towels like a Boston Butt?

 

[John Roach]

If I'm done early, how do I hold it? Foil wrap and towels like a Boston Butt?

Yep, for up to 6 hours. If more, then put it in an oven set to 150-170. Hope your oven goes that low.
If holding for more than 6 hours, I wrap in HD plastic wrap first and then double foil.

 

[Monty House]

When I'm not doing a low & slow overnighter for brisket, I'll run my temps similar to yours.....maybe a litter hotter, i.e., 275-300 at lid. I'll get a brisket up to 180-190 quite quickly. I ignore that. I'm looking for color--caramelly brown color, not black. This is usually 4-5 hours at that temp. I'm also only using S&P as my rub. Then, I'll wrap in butcher paper (keep temps same) for 1.5 - 2 hours. Probe for tenderness and off I go. Disclaimer: I've never done this with a brisket packer > 12 lbs. My guess is I'd have similar results, but I haven't done it to find out.

This is the end result I'm seeking: