Temp on brisket

Is It Ready Yet? · 10-30-2011, 10:54 AM

Ok...I did a practice cook yesterday. Put my 14 packer on at 9am. By 4pm it was showing a 195 degree internal temp. I can't explain how it could be done in 7 hours. I cooked in a spice wine at 235 degrees. I use a thermal pen to check temp. I may have to get another temp gauge on my cooker.

Jason TQ · 10-30-2011, 11:04 AM

How long have you been cooking on the spicewine? I think my TnT is similar in insulated similarly (though not 100% on that) and when I started smoking on it I found it smokes faster at the same temperature vs my WSM. Especially the large cuts of meat like brisket and butts. I normally cook between 230-250 and had a 10.5lb brisket finish in 8hrs. So was wondering if you have seen this a lot.

Is It Ready Yet? · 10-30-2011, 11:08 AM

I have been cooking on for about 6 months. I have done shoulders and ribs and seem to jive with what I would expect time wise. I did a flat a couple of weeks ago and it took the same time.

The Virginian · 10-30-2011, 11:52 AM

I have never had a brisket that size run up the temperature that fast, and I cook at the same temp. Did you check the brisket temp in several different places? (you might have hit a fat pocket in the point?).
Or, its possible that your spicewine temp gauge is off. Could just be a freak brisket but I doubt it. Strange.

southernstyle · 10-30-2011, 12:17 PM

3 weeks ago i had a 18 lb packer finish in 7 hrs. i cook at 235 in a stumps. it was done at 2 am at a contest. not good. 1o hr rest. it was also the first time i cooked a 50 day wet aged brisket, dont know if that had anything to do with it.

MilitantSquatter · 10-30-2011, 12:51 PM

Two questions

1) Were you measuring temp based on door temp or other temp device ?

2) Was the brisket close to the upper wall getting the radiant heat ?

Reason I ask, that as a former owner of medium spicewine, I know these two variables can impact estimated time for doneness.

thillin · 10-30-2011, 04:57 PM

Quote:

Originally Posted by MilitantSquatter

Two questions

1) Were you measuring temp based on door temp or other temp device ?

2) Was the brisket close to the upper wall getting the radiant heat ?

Reason I ask, that as a former owner of medium spicewine, I know these two variables can impact estimated time for doneness.

Agree. The higher shelf and further back in my medium it gets hotter. And I use it to my advantage.

I don't use water in the water pan, not sure if it would affect the guage if you do.

10-30-2011, 10:54 AM	#1
Is It Ready Yet? On the road to being a farker Join Date: 01-06-09 Location: Ruskin, FL	Temp on brisket Ok...I did a practice cook yesterday. Put my 14 packer on at 9am. By 4pm it was showing a 195 degree internal temp. I can't explain how it could be done in 7 hours. I cooked in a spice wine at 235 degrees. I use a thermal pen to check temp. I may have to get another temp gauge on my cooker. __________________ Bobby [B]XL Green Egg[/B] [B]Medium Spicewine[/B] [B]26.75 Weber Kettle[/B] [B]22.5 Weber Kettle[/B] [B]Is It Ready Yet? BBQ Team[/B]

10-30-2011, 11:04 AM	#2
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	How long have you been cooking on the spicewine? I think my TnT is similar in insulated similarly (though not 100% on that) and when I started smoking on it I found it smokes faster at the same temperature vs my WSM. Especially the large cuts of meat like brisket and butts. I normally cook between 230-250 and had a 10.5lb brisket finish in 8hrs. So was wondering if you have seen this a lot. __________________ -Jason I didn't choose D-Canoe life..........

10-30-2011, 11:08 AM	#3
Is It Ready Yet? On the road to being a farker Join Date: 01-06-09 Location: Ruskin, FL	I have been cooking on for about 6 months. I have done shoulders and ribs and seem to jive with what I would expect time wise. I did a flat a couple of weeks ago and it took the same time. __________________ Bobby [B]XL Green Egg[/B] [B]Medium Spicewine[/B] [B]26.75 Weber Kettle[/B] [B]22.5 Weber Kettle[/B] [B]Is It Ready Yet? BBQ Team[/B]

10-30-2011, 12:17 PM	#5
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl.	3 weeks ago i had a 18 lb packer finish in 7 hrs. i cook at 235 in a stumps. it was done at 2 am at a contest. not good. 1o hr rest. it was also the first time i cooked a 50 day wet aged brisket, dont know if that had anything to do with it. __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

10-30-2011, 12:51 PM	#6
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Two questions 1) Were you measuring temp based on door temp or other temp device ? 2) Was the brisket close to the upper wall getting the radiant heat ? Reason I ask, that as a former owner of medium spicewine, I know these two variables can impact estimated time for doneness. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

10-30-2011, 11:52 AM	#4
The Virginian On the road to being a farker Join Date: 11-27-07 Location: Arlington, VA	I have never had a brisket that size run up the temperature that fast, and I cook at the same temp. Did you check the brisket temp in several different places? (you might have hit a fat pocket in the point?). Or, its possible that your spicewine temp gauge is off. Could just be a freak brisket but I doubt it. Strange.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Where to take brisket temp?	Dave Falkner	Q-talk	3	09-19-2011 11:06 AM
brisket temp when done	mjancel	Q-talk	21	07-25-2010 09:00 PM
Brisket temp	Garth57	Q-talk	5	09-07-2009 03:02 PM
Brisket Done Temp?	SmokinGuitarPlayer	Q-talk	14	09-02-2009 03:38 PM
Brisket temp please...	AFLCAPT	Q-talk	22	07-12-2009 10:49 AM