Brisket Help
 

I'm smoking a small 3.62lb flat on the Weber, and I put it on at 11:30 this morning. Well about an hour ago it was at 160* and hovering. No problem, I've had this happen before. BUT now the temp has dropped to 154 within the past 20 minutes. My weber has been cruising at 225-250 the whole time too.

Is this normal? I have only done a handful of briskets and this is the first time I've had the internal temp drop off like that. Should I just press on? Suggestions?

thanks!

BTW, I stuck an instant read into it as well to double check the temp, and it was tough going in.

It happens. This is when all of the collagen is breaking down, and releasing a lot of liquid, and that can make the temp go down. At this point I usually foil a flat, with 1/4 cup of beef broth, then start probing at about 190*. Good luck!

thanks. I was about to just go ahead and foil it.

Good advice.

Foiled it and put some beef broth in with it, and since it has gone up to 165* Looks like dinner will be a little later than planned, but it's all good!

Thanks again!

we have success! didn't really get an awesome smoke ring, but the texture and flavor were spot on.

http://i280.photobucket.com/albums/k...d/e35a915a.jpg

Nce job.

Looks good :clap2:

Congrats! Looks good!:cool:

A smoke ring and $1.89 will get you a cup of coffee at Denny's. It's the flavor that counts. Glad it worked out.

Everything looks great including the ring.

Looks great!!!!!!!!!!!!!!!
 

I am hungry just looking at it...........

That looks way better than my first few briskets. Congrats.

Nice job on the brisket! Those small flats are harder to get right than a whole packer. Yours looks great! :thumb:

Happy New Year!

Nice looking brisket, Chris!