Brisket Help

Chris_R · 12-31-2010, 05:34 PM

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, 05:35 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, 05:41 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, 05:42 PM

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

Kevin · 12-31-2010, 05:54 PM

Quote:

Originally Posted by Brian in Maine

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, 05:57 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, 08:14 PM

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

LMAJ · 12-31-2010, 08:17 PM

Nce job.

Groundhog66 · 12-31-2010, 08:21 PM

Looks good

bigabyte · 12-31-2010, 08:33 PM

Congrats! Looks good!

Hub · 01-01-2011, 05:50 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, 05:58 AM

Everything looks great including the ring.

altomari8868 · 01-01-2011, 06:05 AM

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

Brian in Maine · 01-01-2011, 06:42 AM

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

Mister Bob · 01-01-2011, 07:33 AM

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

Happy New Year!

12-31-2010, 05:34 PM	#1
Chris_R On the road to being a farker Join Date: 10-12-10 Location: Knob Noster, Missouri Downloads: 0 Uploads: 0	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! __________________ 22.5" WSM, Weber OTPlatinum (DA), Weber SJS

12-31-2010, 05:35 PM	#2
Chris_R On the road to being a farker Join Date: 10-12-10 Location: Knob Noster, Missouri Downloads: 0 Uploads: 0	BTW, I stuck an instant read into it as well to double check the temp, and it was tough going in. __________________ 22.5" WSM, Weber OTPlatinum (DA), Weber SJS

12-31-2010, 05:41 PM	#3
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	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! __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

12-31-2010, 05:42 PM	#4
Chris_R On the road to being a farker Join Date: 10-12-10 Location: Knob Noster, Missouri Downloads: 0 Uploads: 0	thanks. I was about to just go ahead and foil it. __________________ 22.5" WSM, Weber OTPlatinum (DA), Weber SJS

12-31-2010, 05:57 PM	#6
Chris_R On the road to being a farker Join Date: 10-12-10 Location: Knob Noster, Missouri Downloads: 0 Uploads: 0	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! __________________ 22.5" WSM, Weber OTPlatinum (DA), Weber SJS

12-31-2010, 08:14 PM	#7
Chris_R On the road to being a farker Join Date: 10-12-10 Location: Knob Noster, Missouri Downloads: 0 Uploads: 0	we have success! didn't really get an awesome smoke ring, but the texture and flavor were spot on. __________________ 22.5" WSM, Weber OTPlatinum (DA), Weber SJS

12-31-2010, 08:17 PM	#8
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Nce job. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

12-31-2010, 08:21 PM	#9
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Looks good __________________ Tim -

12-31-2010, 08:33 PM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Congrats! Looks good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-01-2011, 05:50 AM	#11
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC Downloads: 0 Uploads: 0	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. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

01-01-2011, 05:58 AM	#12
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia Downloads: 0 Uploads: 0	Everything looks great including the ring. __________________ Medium Spice, Gatorpit Entertainer, UDS, MC BBQ42, Weber Kettle, Terracotta Pig Texas Longhorn BYC Risk is the price you pay for opportunity.

01-01-2011, 06:05 AM	#13
altomari8868 On the road to being a farker Join Date: 09-12-10 Location: ST George, Ga Downloads: 0 Uploads: 0	Looks great!!!!!!!!!!!!!!! I am hungry just looking at it...........

01-01-2011, 06:42 AM	#14
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	That looks way better than my first few briskets. Congrats. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

01-01-2011, 07:33 AM	#15
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Nice job on the brisket! Those small flats are harder to get right than a whole packer. Yours looks great! Happy New Year! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

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