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-   -   Brisket Help (http://www.bbq-brethren.com/forum/showthread.php?t=98052)

Chris_R 12-31-2010 06:34 PM

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!

Chris_R 12-31-2010 06:35 PM

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

Brian in Maine 12-31-2010 06:41 PM

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!

Chris_R 12-31-2010 06:42 PM

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

Kevin 12-31-2010 06:54 PM

Quote:

Originally Posted by Brian in Maine (Post 1498873)
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!

Good advice.

Chris_R 12-31-2010 06:57 PM

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!

Chris_R 12-31-2010 09:14 PM

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

LMAJ 12-31-2010 09:17 PM

Nce job.

Groundhog66 12-31-2010 09:21 PM

Looks good :clap2:

bigabyte 12-31-2010 09:33 PM

Congrats! Looks good!:cool:

Hub 01-01-2011 06:50 AM

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.

armor 01-01-2011 06:58 AM

Everything looks great including the ring.

altomari8868 01-01-2011 07:05 AM

Looks great!!!!!!!!!!!!!!!
 
I am hungry just looking at it...........

Brian in Maine 01-01-2011 07:42 AM

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

Mister Bob 01-01-2011 08:33 AM

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

Happy New Year!


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