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Brisket Question - It's On the Smoker Now

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 2153
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    Brisket Question - It's On the Smoker Now

    Mates:

    I have a prime full packer 9 lbs trimmed weight. It's been on the pit for not quite 2 hours with the pit temp holding fairly well between 250° and 260°F. According to my Fireboard probe, the IT in the center of the flat is already 145°F. Does that seem right to you? Is there possibly an issue with my probe placement? Thoughts? Suggestions?
  • holehogg
    Club Member
    • Nov 2017
    • 2571
    • Port Elizabeth, South Africa

    #2
    Sure are busy around the cookers this weekend working off the sushi☺

    Comment

    • Ahumadora
      Club Member
      • Oct 2015
      • 2170
      • Warkworth, New Zealand

      #3
      Just keep chugging along. If it is done early just wrap and keep it at about 140f

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Thanks.
    • jfmorris
      Club Member
      • Nov 2017
      • 3518
      • Huntsville, Alabama
      • Jim Morris

        Cookers
        • Slow 'N Sear Deluxe Kamado (2021)
        • Camp Chef FTG900 Flat Top Grill (2020)
        • Weber Genesis II E-410 w/ GrillGrates (2019)
        • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
        • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
        • King Kooker 94/90TKD 105K/60K dual burner patio stove
        • Lodge L8D03 5 quart dutch oven
        • Lodge L10SK3 12" skillet
        • Anova
        Thermometers
        • Thermoworks Smoke w/ Wifi Gateway
        • Thermoworks Dot
        • Thermoworks Thermapen Classic
        • Thermoworks RT600C
        Beverages
        • Whatever I brewed and have on tap!

      #4
      Be sure you are measuring the thickest part of the flat - I am not sure when you say mid point if that is vertical (thickness) or lengthwise. On a full packer, I always put the probe in the thickest part of the flat, and if I monitor there, everything comes out great.

      Comment

      • Skip
        Founding Member
        • Jul 2014
        • 3704
        • Blue Earth, Minnesota
        • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

        #5
        IMO probe placement is huge. Any time I use more than one probe it's proven to me. I would try probing in a few different spots to be sure you're getting an accurate middle of the road reading. Good luck, it will be wonderful!

        Comment


        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Following your advice, Skip, I stuck a second probe in and it's about 5° cooler than the first one. Thanks.
      • RonB
        Club Member
        • Apr 2016
        • 13515
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #6
        I normally will insert the probe in the meat and let it cook until the internal temp has risen a bit. Then I will move the probe around until I find the lowest temp. That should be the center. And if I think something is cooking too fast, I will check probe placement again.

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15369
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Masterbuilt Gravity 560
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber 26" Original Kettle Premium (light blue)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke X4 by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #7
          I've had 2 briskets that I can remember ready for wrapping (nearly out of the stall) in ~3-4hrs. Usually for me it's ~7-8hrs. So yes, it happens. Don't fret. Take a deep breath, tell yourself "it's only meat, everyone cooks these and "too slow" or "too fast" is only in my head."

          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            Thanks Huskee. I am determined that this one will turn out good so everything is messing with my head.

          • Huskee
            Huskee commented
            Editing a comment
            Dewesq55 I remember freaking out when it happened to me. All turned out well, just quicker than I'd imagined. And I swear my next brisket took 15hrs instead of my usual 12. Things seem to balance out.
        • Red Man
          Club Member
          • May 2018
          • 1252
          • Western Washington

          #8
          Before the stall different points in the meat can be very different temps. As it gets closer to being finished the temps will even out a bit. I don’t worry too much about getting the probe in the coolest spot unless I’m cooking to medium rare. For low and slow your cooking to probe tender, not temp. Think of the temp probe as just a guide on when to check if it’s ready to wrap and/or if it’s probe tender. If when you check it you discover that the probe is in a bad place you can always move it.

          Comment

          • grantgallagher
            Club Member
            • Feb 2018
            • 1141
            • NJ

            #9
            I usually find the temp shoots up pretty quickly in the first 3 hours or so then it stalls and doesnt move for a millenia. I wouldnt worry.
            Last edited by grantgallagher; October 6, 2019, 12:11 PM. Reason: spelling

            Comment

            • Mudkat
              Club Member
              • Feb 2017
              • 2072
              • At a river near me, MD
              • Weber Smokey Mountain 14.5"
                Weber 22" Kettel
                Weber Smokey Joe (2)
                One Grill 45" Rotisserie
                Lodge 5 qt. Dutch Oven
                Lodge 10.5" Double Loop Skillet
                Cast Iron 9" Skillet
                Cast Iron 12" Skillet
                Weber 22 Grill Grates
                Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

              #10
              What grantgallagher said. Oh and everone else too. It'll be great!

              Comment

              • Loren
                Club Member
                • Apr 2019
                • 247
                • Texas

                #11
                I agreed with everyone too, and when I have done have cooked smaller briskets they definitely will heat up to the stall much faster then I am used to (usually I get ~16# packers from work).


                But...this thread needs more gratuitous pictures of said brisket, probes, and cooker

                Comment

                • Dewesq55
                  Founding Member
                  • Jul 2014
                  • 2153
                  • The Poconos, NEPA
                  • Smoker:
                    Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
                    Masterbuilt 40.2" 1200W Electric Smoker
                    Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                    Gas Grill:
                    BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

                    Charcoal Grill:
                    Weber Smokey Joe Charcoal Grill 14"

                    Thermometer:​​​​​​
                    Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
                    Fireboard 1st Generation
                    ThermoWorks Mini Instant Read
                    Lavaworks Thermowand Instant Read
                    2 Maverick 733
                    ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                    ThermoWorks ThermaPen Mk4 x 2
                    Govee Bluetooth Thermometer with 6 probes

                    Miscellaneous:
                    Anova Sous Vide Immersion Circulator - 1st generation
                    Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                    Favorite Beer:
                    Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                    Favorite Spirit:
                    Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

                    Favorite Wine:
                    Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                    Favorite Meat(s):
                    Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                    Chicken - Mainly the dark meat and wings
                    Beef Ribeye steak

                    Favorite Cuisine to Cook:
                    Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                    Favorite Cuisine to Eat:
                    Indian, followed closely by BBQ.

                    Disqus ID:
                    David E. Waterbury

                  #12
                  Loren Pics are in this thread https://pitmaster.amazingribs.com/fo...isket-question

                  Comment

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                  2021 Meat-Up In Memphis Canceled

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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