First brisket issue ever

Discussion in 'Beef' started by bat masterson, Dec 20, 2014.

  1. bat masterson

    bat masterson Newbie

    I've been smoking meet for a while and have just run into a problem I have never had before, I checked all my gauges in boiling water, Everything is good, Digital reads are right, Smoker (Primo XL) Guage is right,

    Cooking a 15# brisket, estimated 1.5 hours per pound would be 20+ hours

    set temp at 200 and in 5 hours I was at an internal temp of 195

    at 140 I wrapped it in foil

    Do I have a big hunk of fat that is jacking with my meat probe????
     
  2. one eyed jack

    one eyed jack Master of the Pit

    I would check the IT at a number of spots with a hand held thermometer,  (Thermapen), to get a better feel for what is going on.  You may need to change the location of your meat temp probe.

    Good luck and welcome to the forum.
     
  3. bear55

    bear55 Master of the Pit

    Every piece of meat is different but I have never had a 15 pound of brisket be at 195 in 5 hours @200.  I suspect something is amiss with either the set temp of your smoker or the thermometer taking the IT of the meat.  I usually figure one hour per pound plus 2 hours at 235 for my briskets. 
     
  4. I will say your taking the temp of the smoker. Maybe pushed the probe all the way threw the meat???

    Happy smoken.

    David
     
  5. bat masterson

    bat masterson Newbie

    I double checked everything, where i put the probe into the brisket and pull all temp gauges out and re-verified in boiling water, the only thing that makes sense to me is that there was a line of fat throwing off the temp, smoker never went over 205 and I have 2 gauges, one digital and one in top, I left all the gauges out and am just letting it cook away until I hit the 20 hour mark, smoker is holding steady at 205 for 15 hours now.
     
  6. 205 º is a little low  I smoke at 225 º that's about as low as I go. Sometimes you just get a piece of meat that takes longer.  I did a brisket a while back that took 13.5 hours, did one the same size the other day took 10 hours

    Hand in there

    Gary
     
  7. bat masterson

    bat masterson Newbie

    Figured it all out...I have been buying my brisket at costco for the last few years and have never really given it a second thought...this time they got me a really, fat brisket.  I couldn't see it when i brought it home but now that I am cutting it.....7 lbs of fat (weighed on a scale) on a 15 lbs. brisket, the meat probe was in the fat and that is what was telling my gauges the brisket was done....so I barely fed my party with the actual 8 lbs. of brisket and will pay much closer attention to fat lines.

    Lesson learned...

    Thanks for the tips
     
  8. one eyed jack

    one eyed jack Master of the Pit

    That's a fat brisket for sure.  Just curious;  Did you trim the brisket before smoking?  Did the probe wind up in the fat vein between the point and flat?  Time for another try, huh?
     

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