Im currently in the middle of my first high heat brisket. At first all went well, starting with minon method and got temp up to 350ish. Temp stayed constant until probe temp read 160 which was 2 hours into the cook. I then took the brisket off to put into aluminum pan covered with foil. I put pan back on smoker only to find pan was too big. (rookie mistake). I then cut pan small enough to fit. I put lid back on, but temp at dropped to 225. I expected a quick rise back to temp, but temp began falling with all vents open. When temp dropped to 200, I checked charcoal and saw I still had at least half a ring left. I added about a half of chimney of charcoal and stirred the coals. I cannot get temp back over 225 whats going on?? I started the oven to finish the cook indoors.
Whats happening to my Brisket Cook??
- Thread starter Rich Paq
- Start date
Robert Clark
TVWBB Pro
Do you have the door propped open?
It turns out the pan was the culprit. I took pan off to check for tenderness and temp rose up fast to the 325 area. I put pan back on and temp dropped to 225ish. The cook turned out ok, Brisket done in about 4 hrs. Now the question is did the large pan effect air flow so smoker temp was in 225 range or did the pan just effect the lid temp but grate temp was where it was supposed to be??? In all my research into high heat cooks, I dont remember seeing this issue. Any thoughts???
Chad Anderson
TVWBB Super Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by R. Paquin:
...The cook turned out ok, Brisket done in about 4 hrs. </div></BLOCKQUOTE>
Just ok?
I'll be doing the same in a couple of hours so I'm curious what your thoughts are on a finished HH brisket. I know not to use a pan now though
...The cook turned out ok, Brisket done in about 4 hrs. </div></BLOCKQUOTE>
Just ok?