hot and fast brisket help!

gjertsen · Jun 19, 2015

First time trying a brisket hot(ter) and fast than I've done before (@ 225) in my Masterbuilt electric smokehouse. As the width of the smoker never can accomodate the whole packer, I have the flat divided from the point. The pretrimmed weight of the whole packer was ~12.5 lbs.

The max temp of the smoker is 275, but I started it this morning at 270. There's a probe in both pieces of meat. The flat alarmingly shot up to 203 degrees internal in under 3 hours. (!) The point is at 153 as I type.

I'm not sure if it's even done, or even salvagable. I don't plan on eating it for another 8 hours. I'm not home, so I haven't felt whether or not it is tender at all, but I directed my wife to wrap it in foil and stick it in a cooler for now.

BBQ Brethren 911.... what happened, and is this salvagable?

harleykids · Jun 19, 2015

Flat is probably done. At 203 it may be either done perfectly and tender, or overcooked. Depends on the brisket, and the temp rise after it was pulled and wrapped (it may overcook while resting wrapped )
Point is definitely not done, not even to the stall yet. Should finish about the same temp.

Keep in mind brisket is easier to cook by feel, not by temp.
Temp is only relative, felling the brisket is how you tell when it's done. Should feel relaxed, floppy, and loose when jiggled and flopped up and down while wrapped. (think rib bend test)

Best of luck!

oldbill · Jun 19, 2015

Get a sharp, pointy object such as a thermometer and probe the flat for tenderness. If it's ready to pull off the probe should slide into the meat with the ease of room temperature butter, the point will take a little longer because it has a lot of fat to render out but the process will be the same to determine doneness. ALWAYS go by probe tenderness and feel, not IT!:wink:

SmittyJonz · Jun 19, 2015

You check that reading with another Thermo? Is it probe tender? 3 hrs seems too Fast even for a small flat.

ButtBurner · Jun 19, 2015

the lesson to be learned here is that briskets do not like to be left alone!

they need company while they are cooking.

when they are resting its safe to leave them alone, they are asleep at that point

churrodog · Jun 19, 2015

My first brisket cook my temp probes read wrong and I thought by some barbecue miracle I was going to eat dinner on time. Ended up needing four more hours. Probe it again and if it doesn't feel like butter let it ride.

Bludawg · Jun 19, 2015

I'd let the flat ride until the point is done if the flat gets over cooked no big deal the real money is the point anyway. Over cooked flat makes for some good tacos:mrgreen:

pjtexas1 · Jun 19, 2015

I would check the probe. If it is not placed properly then it will give you a bad reading.

scp · Jun 19, 2015

At hotter temps....sometimes I have found that mine won't probe tender until a higher IT...once as high as 212. Just saying.

I have found brisket is real hard to cook if you aren't there to babysit. I do Butts all the time...but brisky?

gjertsen · Jun 19, 2015

SmittyJonz said:
You check that reading with another Thermo? Is it probe tender? 3 hrs seems too Fast even for a small flat.

I just had my wife check it with another probe. Sure enough, it's only at 153. Stupid lying thermometer freaking me out. Thank you and everyone else for the quick responses.

MartinM · Jun 19, 2015

Good Catch...

I quite using temp probes on big cuts and I always double check with a second probe when I do use one.

LarryO1947 · Jun 19, 2015

Bludawg said:
I'd let the flat ride until the point is done if the flat gets over cooked no big deal the real money is the point anyway. Over cooked flat makes for some good tacos:mrgreen:

His wife wrapped it in foil and put it in the cooler. So......

SmittyJonz · Jun 19, 2015

So did it finish cooking? Turnout OK?

ace27705 · Jun 20, 2015

id find it very strange that the point finished before the flat ... especially at 275 in 3 hours.....I do cook mine at 275 a lot...just be sure to trim just a little more fat and throw some liquid (beef base beer etc) in when you wrap. PS: get at thermo pop. they never fail

hot and fast brisket help!

gjertsen

Found some matches.

harleykids

Knows what a fatty is.

oldbill

is One Chatty Farker

SmittyJonz

somebody shut me the fark up.

ButtBurner

Babbling Farker

churrodog

Full Fledged Farker

Bludawg

somebody shut me the fark up.

pjtexas1

somebody shut me the fark up.

scp

is Blowin Smoke!

gjertsen

Found some matches.

MartinM

Full Fledged Farker

LarryO1947

is one Smokin' Farker

SmittyJonz

somebody shut me the fark up.

ace27705

Knows what a fatty is.

Similar threads