New member, seeking guidance!

Discussion in 'For New Members' started by ademily87, Mar 20, 2016.

  1. ademily87

    ademily87 Newbie

    Hello all! I've been smoking meats for a while now (a few years), and I'm having an issue today that I was hoping someone could help me with.

    I've recently acquired a MES, 30 inch. I purchased an approximately 8# brisket flat yesterday morning and rubbed it down and wrapped it and put it in the fridge for about 8 hours. I got the smoker up to 225* and threw the brisket on around 1130PM. Here it is now 415pm and it's at 180* and has been climbing maybe 2 degrees an hour for the past 4 hours.

    I have a maverick dual probe thermo, so my smoker is staying between 219-228 degrees. I also have an instant read thermometer that I used to check the temp at the thinner side, and it's at 190 degrees already!

    So what I'm asking, do i just wait it out for the thicker side of my brisket flat to get to 190ish? Or will the rest of the thinner sides of the brisket dry out too much?

    I can't believe it's taken this long already for a trimmed 8#er! I know all my temps are accurate, because I'm not using any of the MES temp probes or anything.

    What do you guys think?

    Oh and awesome website. I've been on here many many times over my learning how to smoke/BBQ. Almost overwhelming how much information is on here!

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