Smoking Brisket, lost fire.

[waik87]

Smoker had been mostly at 200 until 1:30 am when it was bumped to 225. My brisket got to a peak temp of 143.6 at 2:40 am, which around that time, my smoker lost it's fire. IT went down to 140 at 3:00 but I didn't know this was happening until 4:00 with the IT at 120. Got smoker going again at 225 and it reached IT 140 at 6:20. No injection, but probed earlier. Considering the 3.5 hr window that it was below 140, is it alright to serve if the rest of cooking goes as planned.

 

[smokerjim]

I'm no expert but I would say your good to go

 

[JIMSMOKES]

Being that you got past 140 I wouldn't worry.

 

[SmokinAl]

Your good to go!
Enjoy your brisket!
Al

 

[thirdeye]

You are mostly concerned with getting the surface of the brisket >140°, which you did. Getting the internal temp >140° is also a good thing. I see no problem with the temperature dip.

When you noticed the internal temp was at 120°, a good procedure is to scoop it off the smoker and put into a 300° oven. Then carefully diagnose the problem with your fire and get the pit back up to your target temp. Then rotate the meat back to the pit.

 

[indaswamp]

As mentioned, you are good to go, keep rolling smoke to it and I'm sure it'll be great!

 

[pit 4 brains]

Welcome to smoking briskies overnight.. If you need to nap, put a few splits on the downhill side of the fire. It won't hurt to let the temps rise up to 280 - 300 degrees for a little while. Just remember to get back up and be ready to explain why your tipping a beer at 0445.

 

[schlotz]

As mentioned you're good. Unfortunately, this is yet another case where having a reporting thermometer would have signaled that the temp was below where it should have been. Please folks, if you are going to smoke overnight get a wireless thermometer that can monitor both grate and IT plus set off an alarm by your bed if something goes awry. Oh, and make sure the batteries are fully charged.