Brisket...Emergency Mr. Robinson!

Discussion in 'Beef' started by woundedyak, Sep 5, 2011.

  1. woundedyak

    woundedyak Smoke Blower

    I do Brisket far and between. Got a 7lbs and fired the WSM up too 225. Slapped it in and probe read 45 degrees. 45min later it read 100. Wa-What. Changed out probe unit and it read 110. Checked both temp gauges on the WSM and they were both spot on. I have never had a Brisket rise that fast. It's been on for little over an hour and it's at 132. Is this normal? In a little bit of a panic. Any insight would help?
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yea something doesn't sound right. Are you 100% sure that your thermometers are accurate? I seems like either your probe in the meat is off or your smoker is running at a higher temp then you think.

    How thick is the brisket? My first brisket I ever did got done in half the time I was expecting because it was very thin.

    If you are sure your probes are accurate then you have to trust them.
     
  3. roller

    roller Smoking Guru SMF Premier Member

    I have had briskets at that weight do the same thing...You never know what a piece of meat is going to do...
     
  4. woundedyak

    woundedyak Smoke Blower

    Probes are good! I Check them about every third cook. I check my gages on the WSM in boiling water and they were only a few degrees off. The Brisket is only a 1 1/2 - 2inches thick. This is by far the thiniest one I've ever done, But I wouldn't think it would jump up that quick!
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Is the prob not to deep in the neat  and it Went through   it to a thin layer of the meat ? just a thought  
     
  6. I personally don't probe any of my meat till its been on the smoker for 4 hours. I read on here that if you probe to early and you don't hit 140 internal temp by the 4 hour mark you take the chance of spoiling a good piece of meat.
     
  7. Mine did the exact same thing yesterday.  Then when it got to 155 it went down to 148 and took another 2 hours to start coming out of the stall and up to 170.  It was just a flat, about 7lbs.

    [​IMG]
     
  8. woundedyak

    woundedyak Smoke Blower


    That's what this one did! Shot up to 150 then took 4 hours to get up to 175. Then shot up to 190 from there. I'll chalk this up to a learning experience. Thanks for all the help guys.
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    How did it turn out?
     
  10. woundedyak

    woundedyak Smoke Blower

    The rub was a little to spicy for brisket. But, overall it was very moist and tender and came out a lot better then what I thought considering the panic I went into over nothing. I think the lesson here is.... Do more Brisket!
     
  11. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Good lesson learned. DO MORE BRISKET!!!
     

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