Brisket cooking too fast?

Seven · 11-17-2013, 08:53 AM

OK guys, im doing my first 14 lb packer on my recently inherited BGE, ive done quite a few flats that always turn out awesome, but im new to smoking whole brisket. My temp has been around 24o steady since about 6 this morning. My problem is that its only been on for almost 3 hours and my probe is reading 170.. That doesn't seem right since its only been on for that short of a period. Am I doing something wrong, and do I need to be worried? Suggestions? Thanks in advance for any info you can give me.

aawa · 11-17-2013, 08:58 AM

Sit back and relax. You will be hitting the stall soon.

And there is no such thing as cooking brisket too fast!

cgwaite · 11-17-2013, 09:02 AM

You should have nothing to worry about. The real test for testing if a brisket is done is the probe test. It's a little difficult to explain, but if your thermometer probe goes in like soft butter, its done.

If you are cooking at 240 degrees F., you still have a fair amount of cooking time ahead. I usually cook my brisket at 275 to 300 F. I just did two for my daughters wedding and they were on for approximately six hours. I wrapped them in aluminum foil and held them for about five hours in a cooler. When I sliced them, they were plenty warm and delicious.

Good luck with your brisket!

Bludawg · 11-17-2013, 09:05 AM

JM2C pull that probe out take the control head through it on the ground & stomp on it, Good!!! Now that we have this out of the way go get a cold one and catch up on your reading. At 240 a 14 lb brisket will be on the pit at least 15 hrs. This is why I don't like thermos it was reading in the fat between the point & flat.

aawa · 11-17-2013, 09:07 AM

Quote:

Originally Posted by Bludawg

JM2C pull that probe out take the control head through it on the ground & stomp on it, Good!!! Now that we have this out of the way go get a cold one and catch up on your reading. At 240 a 14 lb brisket will be on the pit at least 15 hrs. This is why I don't like thermos it was reading in the fat between the point & flat.

So much technology hate from you Blu!!!! Embrace the tech, but know your basics is my motto.

Seven · 11-17-2013, 09:09 AM

Thanks guys. I feel better now. Haha blu, I may pull it out, but I don't know if I can smash it to pieces or not.

sliding_billy · 11-17-2013, 09:46 AM

Make sure to move the probe and see if you are hitting a hot spot when you do pull it. No stomping. Proper doneness may not be determined by temp, but it does help gauge the cook.

dport7 · 11-17-2013, 09:49 AM

[QUOTE=Bludawg;2696363]JM2C pull that probe out take the control head through it on the ground & stomp on it, Good!!!

LOL, I did that with mine a long time ago.

Mo-Dave · 11-17-2013, 10:47 AM

I think others are right about not sweating the time. If you insist on using the digital, at least pull it out and go do a water bold test 210 to 212 is what to aim for but if it is only 2 or 3 degree off one way or the other, just remember that and adjust for it. You may have to wait until this cook is done, then do the same for all your pit gauges. If you think your pit temp may be off now, once you to the boil test on your food probe poke it throw a potato so the end sticks out and does not touch anything it will work as an oven gauge as it dose for food.
Dave

VoodoChild · 11-17-2013, 10:53 AM

[QUOTE=dport7;2696417]

Quote:

Originally Posted by Bludawg

JM2C pull that probe out take the control head through it on the ground & stomp on it, Good!!!

LOL, I did that with mine a long time ago.

Thankfully I had already seen Bludawgs Briskit cook advise and never got the chance to buy a techno thingy

grillinguy247 · 11-17-2013, 11:01 AM

I cook mine at 275 to 300 for 4 to 5 hours and they come out great. No one way to cook a brisket. Yours will be fine.

Diesel Dave · 11-17-2013, 12:42 PM

As was said, you haven't hit the stall yet.............................

But I'm sure it will turn out real good for you.

11-17-2013, 08:53 AM	#1
Seven Got rid of the matchlight. Join Date: 10-19-12 Location: St. Joseph, MO	Brisket cooking too fast? OK guys, im doing my first 14 lb packer on my recently inherited BGE, ive done quite a few flats that always turn out awesome, but im new to smoking whole brisket. My temp has been around 24o steady since about 6 this morning. My problem is that its only been on for almost 3 hours and my probe is reading 170.. That doesn't seem right since its only been on for that short of a period. Am I doing something wrong, and do I need to be worried? Suggestions? Thanks in advance for any info you can give me.

11-17-2013, 08:58 AM	#2
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Sit back and relax. You will be hitting the stall soon. And there is no such thing as cooking brisket too fast! __________________ ~Ren~ Fat Kids Club Founding Member

11-17-2013, 09:02 AM	#3
cgwaite Full Fledged Farker Join Date: 12-03-08 Location: Mishawaka, IN	You should have nothing to worry about. The real test for testing if a brisket is done is the probe test. It's a little difficult to explain, but if your thermometer probe goes in like soft butter, its done. If you are cooking at 240 degrees F., you still have a fair amount of cooking time ahead. I usually cook my brisket at 275 to 300 F. I just did two for my daughters wedding and they were on for approximately six hours. I wrapped them in aluminum foil and held them for about five hours in a cooler. When I sliced them, they were plenty warm and delicious. Good luck with your brisket! __________________ 1 - Weber Redhead (pre 1979) 1 - 22.5 One Touch Platinum - Brick Red 1 - 22.5 WSM 1 - 18.5 WSM KCBS Member #52009 Certified MOINK Baller

11-17-2013, 09:05 AM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	JM2C pull that probe out take the control head through it on the ground & stomp on it, Good!!! Now that we have this out of the way go get a cold one and catch up on your reading. At 240 a 14 lb brisket will be on the pit at least 15 hrs. This is why I don't like thermos it was reading in the fat between the point & flat. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

11-17-2013, 09:49 AM	#8
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	[QUOTE=Bludawg;2696363]JM2C pull that probe out take the control head through it on the ground & stomp on it, Good!!! LOL, I did that with mine a long time ago. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

11-17-2013, 09:09 AM	#6
Seven Got rid of the matchlight. Join Date: 10-19-12 Location: St. Joseph, MO	Thanks guys. I feel better now. Haha blu, I may pull it out, but I don't know if I can smash it to pieces or not.

11-17-2013, 09:46 AM	#7
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Make sure to move the probe and see if you are hitting a hot spot when you do pull it. No stomping. Proper doneness may not be determined by temp, but it does help gauge the cook.

11-17-2013, 10:47 AM	#9
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	I think others are right about not sweating the time. If you insist on using the digital, at least pull it out and go do a water bold test 210 to 212 is what to aim for but if it is only 2 or 3 degree off one way or the other, just remember that and adjust for it. You may have to wait until this cook is done, then do the same for all your pit gauges. If you think your pit temp may be off now, once you to the boil test on your food probe poke it throw a potato so the end sticks out and does not touch anything it will work as an oven gauge as it dose for food. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

11-17-2013, 11:01 AM	#11
grillinguy247 is one Smokin' Farker Join Date: 09-17-13 Location: Murrieta California Name/Nickname : Chad	I cook mine at 275 to 300 for 4 to 5 hours and they come out great. No one way to cook a brisket. Yours will be fine. __________________ Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad

11-17-2013, 12:42 PM	#12
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	As was said, you haven't hit the stall yet............................. But I'm sure it will turn out real good for you. __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe