Brisket emergency?

Discussion in 'Beef' started by mromberg, Jul 4, 2014.

  1. mromberg

    mromberg Newbie

    Started smoking a choice 12lb whole brisket at 4am I'm my MES. Woke up a couple of times to add wood and to my surprise the internal temp is already at 170 just three hours in! Coming temp was set at 225. I pulled it and now have foiled it and set the temp back to 210 just to slow things down a little. This is my first whole packer and am nervous that it's cooking way too fast. Thoughts??
     
  2. radioguy

    radioguy Smoking Fanatic

    I'm not sure how long its been cooking. How long has it been cooking? 170 seems a bit high do you trust accuracy of thermometer? Placement in the meat? What temp you cooking at?

    RG
     
  3. mromberg

    mromberg Newbie

    I do trust the thermometer on both the mes and my probe. Cooking at 225 but foiled and at 210 now to slow things down. Surprising to hot so high so early. I was planning on. A 10-11 hour smoke. For sanity sake I did have another thermometer and it read about the same. Kinda stressed....$70 choice brisket that I've been bragging to friends and family on how great it will be. Hate to serve them a dried out brisket
     
  4. geerock

    geerock Master of the Pit SMF Premier Member

    Well, a couple thoughts here...... the masterbuilt controllers are notorious for being way off. Did you verify your chamber temp as well as the meat temp? Second...don't panic. A good size brisket will keep for quite a few hours after its done. Cook it to the IT you were planning and check for tenderness. Once you're there double wrap in foil with some liquid, wrap that in a towel, and drop in a cooler......and leave it ALONE. No peeking. She'll come out hot and ready to eat for 4, 5 hours....or more.
     
  5. mromberg

    mromberg Newbie

    Didn't check the temp of the smoker. That will be my next purchase. Things have slowed a bit. I'm at 185 5 hours in wrapped with smoker temp set at 2:10.
     
  6. geerock

    geerock Master of the Pit SMF Premier Member

    I thought so. I guarantee you're cooking at a good 40 degrees or more than your set temp. Masterbuilt is aware of the issue and they'll send you a new controller if you call. Sometimes it helps, sometimes not. In either case consider a maverick et series remote therm. Monitors meat and chamber temp and is accurate. Great tool to have.
     

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