why did my brisket cook so quick

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mattyoc20

Meat Mopper
Original poster
Aug 11, 2013
159
23
Dresher PA
Hello all.  new to the forum here.  I have a 7.5lb brisket that I threw in the smoker at noon today.  It is now 4 oclock and I am at 185 degrees according to my thermometer.  I have been smoking at temps between 200-225.  Why did my brisket cook so quick?  it still seems a little tough when I put in the thermometer.  Should I leave it go longer?  Thanks for the help
 
If it feels tough when you probe then it's not done yet. When it is done the probe should slide in with no resistance like hot butter. You could hit a high temp stall and might still have many hours to go.
 
Hello all.  new to the forum here.  I have a 7.5lb brisket that I threw in the smoker at noon today.  It is now 4 oclock and I am at 185 degrees according to my thermometer.  I have been smoking at temps between 200-225.  Why did my brisket cook so quick?  it still seems a little tough when I put in the thermometer.  Should I leave it go longer?  Thanks for the help
Have you checked your thermomitor? I'm thinking it may be off. You may be cooking at 300°-325°. Use the toothpick test.

When you get a chance will you drop by roll call so we can all give you a proper SMF welcome?

Also update your profile with your location.

Happy smoken.

David
 
Have you checked your thermomitor? I'm thinking it may be off. You may be cooking at 300°-325°. Use the toothpick test.

When you get a chance will you drop by roll call so we can all give you a proper SMF welcome?

Also update your profile with your location.

Happy smoken.

David
I have checked the thermometer and it all seems to be working fine.  It looks like I hit a little stall at the 185-190 mark.  Its still in there going on 6 hours and am at 195 degrees.  Also, sorry for not checking in with the roll call.  I just did that and updated my location. 
 
I have checked the thermometer and it all seems to be working fine.  It looks like I hit a little stall at the 185-190 mark.  Its still in there going on 6 hours and am at 195 degrees.  Also, sorry for not checking in with the roll call.  I just did that and updated my location. 
Some pieces of meat cook strange
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. Not a problem with roll call. It just gives everyone a chance to say HI

David
 
Like others have said, sometimes it just depends on that particular piece of brisket. Cook times can vary greatly.

BTW - I'm right next to you in Glenside.
 
 
Like others have said, sometimes it just depends on that particular piece of brisket. Cook times can vary greatly.

BTW - I'm right next to you in Glenside.
 
The brisket took about 6 hours total and came out great.   And that's awesome my wife and I looking at houses in glenside
 
Ahh i new that was coming. I had it resting and my.father cut it before i could snap a pic. My apologies
 
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