View Full Version : Just started a brisket, temp rising too quick??

08-22-2011, 07:15 PM
it's been on for just over an hour, with the dome at 240ish, and the meat is already at 110 internal. I thought maybe my probe wasn't in the right spot...re-insterted in two diff spots making sure I hit the middle/middle...no change in temp. It's about a 10lb brisket. Is something wrong here? ....just go with it?

update...it's not been on for two hours and it's at 130

08-22-2011, 07:17 PM
not unusual...

luke duke
08-22-2011, 07:17 PM
You're fine

Bbq Bubba
08-22-2011, 07:29 PM
Stop peeking!

Mister Bob
08-22-2011, 07:36 PM
Yes, just go with it, and stop lookin'! If you're lookin' you're not cookin'!

08-22-2011, 07:40 PM
Wait till you hit the stall, you will really go crazy. But fear not, this too will pass.

08-22-2011, 07:58 PM
what in the world would possess you to check IT at an hour in?

like said, no peeky!

yeah, the stall's gonna really get your goat!

El Ropo
08-22-2011, 09:23 PM
What they all said gave be a big s*** eating grin. Stop peeking, have a wobbly pop or three, and when the meat sizzling sound calms down, it's getting close. That will be a while though.

Don't go by temp, probe the largest part of the flat for tenderness, then and only then will it be "done". And stop sticking a thermo into your meat till it's close to being done.

FYI, if your meat doesn't start making a sizzling sound, it's probably cooking at too low of a temp.

08-22-2011, 09:31 PM
I concur with all the advice given above... and Time is your friend... Friend:becky: just enjoy the low stress involved while smoking:thumb: SMoke on Brother!!!