Brisket Help! - Flat is cooking WAY Fast

[jhoskins]

Rocking a packer on my KBQ, but the Flat is zooming, much faster than I expected (and have seen previously). It is towards the front of the KBQ currently… gonna rotate and see if it helps. Any ideas on how to slow down this flat?

[STEbbq]

I wouldn’t worry about it but make sure the smoker temp is accurate. You can move the meat probe to a different location in case it might be too close to the edge of the meat versus the center. It will slow down when it hits the stall.

[STEbbq]

Remember inserting the meat from the side is usually better than pushing the probe through the top.

[jhoskins]

I have the probe through the side and I certainly aimed center of mass but… good point, definitely possible it’s off. My pit is running a little hot initially too. Wondering if I should start spraying just the flat early

[jhapka]

I’ve had that happen before and throughout the course of the cook they equalized or close to it. Can’t predict for sure what will happen to yours

[ofelles]

Ditto on this. Always get me nervous though.

[rlozinak]

In your chart you will notice that the low for the flat is 10 degrees higher then the point. Was the flat out of the frig longer then the point. If not then i would think it is the probe placement.

[jhoskins]

I may or may not have been rushing the defrost… I pulled it from the freezer on Tuesday, and last night I could still feel deep in the point where it was frozen. I gave it a bath in the cryovac packaging before dry brining it last night, but that is definitely why the point is colder

[DaveD]

I'd expect it to slow down when the stall starts as well. Spritzing will pump the brakes too if you need it... good luck!

[jfmorris]

Other than making sure you are in the thickest part of the flat, and not probing the fat layer between flat and point, I cannot offer a lot of advice. Any time a hunk of meat like that is partially frozen, the first hour is spent "defrosting", so I imagine the point will pick up speed, and I imagine it will pass the flat before things are done.

[Steve R.]

You have a ways to go before settling into the stall, so I wouldn't worry about it. There is such a thing as too much information.

[jhoskins]

Was the panic that evident?

[Richard Chrz]

Take deep breath, exhale, go on about your day, and smile. It will work itself out.

[ofelles]

easy for you to say! 😜

[jhoskins]

We aren't ALL the great Richard Chrz

Although you're right, it is beginning to work itself out

[Richard Chrz]

You miss spelled "lazy", …

[Jerod Broussard]

Is this a packer or 2 pieces?

[jhoskins]

Packer, just have a probe in both parts

[Jerod Broussard]

jhoskins Ignore the point. Focus on the flat. Get it to tenderness and rest.

[jhoskins]

Update: I took 0 action and it was… totally fine. Cooler heads prevail, thanks those that helped talk me down from doing something dumb like cutting up the point/flat mid cook

[STEbbq]

I did seriously think about saying "DO NOTHiNG!"

🤣

[Ahumadora]

Beer is a good antidote for anxiousness...

[smokin fool]

In the past I’ve loosely placed foil around the flat to slow down cooking, at least that was my rational for doing it.
Sounds like you have it under control now.

[jhoskins]

Update: results were pretty darn good. I had to hold it resting longer than I wanted because my mother-in-law wanted to shop 2 hours past dinner time… parts ended up wanting to fall apart just a bit more than I would have liked, but the family had high remarks. ""This is the best brisket I’ve ever had, better than any brisket you’ll get in any restaurant” - my father in law

maybe a bit of an exaggeration, but regardless, nothing to freak out about in retrospect. Thanks for your calming words!

[Ahumadora]

Looks spectacular! Glad it all came together in the end. Patience is a virtue..