Real Time Help, Please


 
R

Russ Sylvester

TVWBB Pro
I put a brisket on at 6:30 this morning for a 6:00 PM finish time. Everything was going great, the brisket was hanging out at 168 and the smoker was hanging out at 225-235. At about noon the smoker temp started to drop just a bit so I nudged two of the vents just a tick. I waited around for about 15 minutes and the temp came back up to around 225-230 so I called it good.

I checked the temps about every half hour so I don't go chasing it all over the place. Anyway, I came back about 45 minutes later and the smoker was up to about 290 and the brisket was up to 191. Freak!!

I shut all the vents (top included) and the smoker temp started dropping. The brisket temp spiked at 193 before I could get it back down. I used a littel apple juice to help cool it down. It was at the spike for probably 10 minutes.

Right now as of about 2 minute ago the smoker is at 225 and the brisket is at 181.

Am I done? Should I foil it, wrap it up and try to keep it warm until 6:00ish (right at 3:00 now)? Boss and daughter won't be home til 6:00. Will it finish out normally despite the short spike?

Help?!?
Russ
 
I think when its done it done. Check for tenderness. i think cause the temps spiked is not a big deal, since there are such things as HH cooks. How big was it?? I wouldn't worry in a case like that, just foil if you want at that temp., then keep checking for tenderness.
 
It was about 8 pounds trimmed weight. I figured 1.5 hours/ pound so thats why the 11.5-12 hour cook.

I guess I could stick a fork in it but I don't want to pick up the lid until things settle down a bit.

BTW, it was after 1:00 that it spiked, not noon. I was typing fast and got the time wrong.

So far it's still hanging out at 181. I originaly was going to pull it at 190 degrees. I'm thinking I will stick to that plan even though it spiked.

I can't type for beans, so sorry for all the ypos.

Russ
 
nothing wrong with the spike. but micromanaging the temps will drive you and the smoker nuts. brisket really needs to be checked around the 190-195 deg mark. use a temp probe. as mentioned, its done when its done.
 
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