Brisket...Emergency Mr. Robinson!

[woundedyak]

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?

 

[rbranstner]

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.

 

[roller]

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

 

[woundedyak]

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!

 

[africanmeat]

Is the prob not to deep in the neat  and it Went through   it to a thin layer of the meat ? just a thought  

 

[jacobtia]

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.

 

[reloadmike78]

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.

 

[woundedyak]

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.

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.

 

[SmokinAl]

How did it turn out?

 

[woundedyak]

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!

 

[ellymae]

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!

Good lesson learned. DO MORE BRISKET!!!