First brisket w Q-view no stall????

Discussion in 'Beef' started by cracker1397, Aug 30, 2015.

  1. cracker1397

    cracker1397 Smoke Blower

    Guys I put my first brisket ever on my 18.5 WSM this AM at 0200. Temp stayed around 250-260 the entire smoke. I will post some pics in a minute but first I have a question. My brisket never stalled at all. I am 5 hours into my smoke and it's already 183 degrees IT in the thickest part. Seems like this cook is going way way way too fast. What do you guys think? I just wrapped it in foil and put it in my oven at 225 to finish it off because I was tired of monitoring smoker temp. Why is this piece of meat cooking so quickly? One more thing I calibrated both my therms in boiling water last night and they are dead on. Thanks for any input.
     
  2. cracker1397

    cracker1397 Smoke Blower



     
  3. cracker1397

    cracker1397 Smoke Blower

     
  4. muralboy

    muralboy Smoking Fanatic

    Depends on the size of the brisket. The time/temp guide I have is 1.5 hrs per lb with an internal temp of 180 deg F
     
  5. cracker1397

    cracker1397 Smoke Blower

    I am sorry I forgot to mention it was a 13 pound packer and I trimmed off maybe 1-2 pounds of fat
     
  6. muralboy

    muralboy Smoking Fanatic

    Not meaning to go too basic on you, just thinking out loud - make sure you're not going too deep with the therms or not hitting a fat layer that could be giving you false temps
     
  7. cracker1397

    cracker1397 Smoke Blower

    No basic is fine with me. I checked it all over with the thermapop so I don't think fat layer was an issue. I guess I am just lucky because the brisket is super tender. No resistance when I probe all over except a little resistance in the flat. Should I keep cooking a little longer to finish the flat off? I would rather not separate it or anything like that. Just keeping it as simple as possible. 7 hours and 45 minutes for a 13 pound packer might be a new record lol!!!
     
  8. muralboy

    muralboy Smoking Fanatic

    Sure looks tasty.  worst case scenario you save the flat for leftovers and the reheat will cook it more if needed.
     
  9. cracker1397

    cracker1397 Smoke Blower

    Yeah that sounds like a plan. I know the point is going to be perfect. It felt so tender. I will post more pics in a few hours after it rests.
     
  10. cracker1397

    cracker1397 Smoke Blower


    Turned out perfect!!!! Going to have to reheat it for dinner because it finished so fast but man oh man is it good.
     
  11. muralboy

    muralboy Smoking Fanatic

    looks good - nice crust.  congrats
     

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