Rescue needed - WSM temp at 165 doing midnight brisket


 
P

Peter Near

New member
My first overnighter of the year, and I appear to have run into issues.

I have a 9-pound brisket that went on at around midnight. By about 1:30am it looked like things had stabilized at a lid temp of about 250 and nearly closed bottom vents, so I decided to get some shuteye. This morning at 6am I came down to check it, and it's down to 165. Inside, the coals are still showing some signs of life in one section of the bowl, others not lit on the other side of the bowl. I stirred them up with a stick, and added some water (yeah, probably should have waited on the water but was in maintenance mode), and the lid temp is closer to 150 now and the vents are wide open.
I decided to light up another chimney of charcoal that I could strategically place, and come here for help while the chimney is lighting.
Some questions for the group:
- I had hoped to be complete for an early dinner. If I still want to hit that target, I was thinking I'd go a little higher on the temp, say 275 at the lid. Any concerns?
- Should I be worried about the meat at all?
- Any other thoughts on how I should address the situation?

Just did a quick check, and it's up to 178 now and I haven't added any of the new coals.

Thanks,
Pete
 
Off set your lid a little bit to help get the temps back up. As far as the meat goes I think you'll be fine, just need to get things going again. Might have to up your target temp to meet your deadline though. Good luck with the cook I'm sure everything will turn out well......Chris
 
Thanks for the reassurance. Some more data:
- the meat is at 138
- after adding in the hot coals, lid temp is at 260-270 range
- inserting the thermometer, I noted some light ash covering the top of the meat (which makes sense, sigh).
- I basted with apple juice in a spray bottle, and used a generous amount to try to get the ash to drip off with the liquid
- I flipped the meat
 
Probably ashed up when you stirred the coals, unless it got windy on you thru the night. Sounds like you've got things under control. Enjoy the cook......Chris
 
I would not sweat the ashes. It's BBQ a little bit goes into every meal! Like mentioned proping the lid is a good idea and also proping the access door is another option to get the fire increased. Being that the meat is at 138* I think you will be fine. I would just foil it when you get to 160* and finish it that way. Vince
 
I have another newbie question regarding foil. I wrapped my brisket in foil at about 1:30pm. However after putting it on the WSM, my immediate through was "Hmmm, how do I measure the temperature now without piercing the foil?"

My guess is to just pierce it with the probe through the top and try to minimize the hole by squishing the foil back together with my fingers.

Any other techniques?

Pete
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Peter Near:
I have another newbie question regarding foil. I wrapped my brisket in foil at about 1:30pm. However after putting it on the WSM, my immediate through was "Hmmm, how do I measure the temperature now without piercing the foil?"

My guess is to just pierce it with the probe through the top and try to minimize the hole by squishing the foil back together with my fingers.

Any other techniques?

Pete </div></BLOCKQUOTE>
Carefully undo the foil after 1.5 hrs and check the brisket for tender with the probe. Be careful not to go through the meat and poke a hole in the foil, you'll loose all the juice. I go through the side of the flat, not down from the top when checking for tender. If not tender yet, close the foil back up and cook for another 20 - 30 min and check again. I cook (as many here do) briskets till just temder, not to X temp. Once foiled it should take about 1.5 - 2 hrs. to be tender. HTH
 
According to the experts here you do not worry about the temp it is the feel of the meat. Not taking a shot at you guys because you definitely know your #$@&. I am doing 5.5lb-er HH at the moment. I foiled at just after 2.5 hrs and I will start to check for doneness in an hour or so with a probe. I did cheat and check the temp before foiling. It was just at 160* in the time the HH thread talks about. Lid temps pretty close to 350* the whole time. This is my second or third attempt at the HH and I am really looking forward to an early dinner. I will probably temp again when I feel the meat feels right just to see where I ended at. Best of luck with your cook and don't forget the pic's! Vince
 
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