JeffB
TVWBB Pro
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.
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.