Brisket Done too fast??

[Devros275]

Hey all, Doing a 13.5 lb brisket for Canada Day holiday and started at 5:00pm last night.  Applied 4 hrs of smoke and cooked at around 225-230.
All was going good went to bed and Maverick Alarm started going off at 4:00am???
Seems way to fast????
I had cabinet Temp around 225-230 most of time according to Maverick probe, I had Temp of Bradley set at 250-260 to hold that Temp.
I've cooked 4-5 other Briskets in past year none of which seem so fast??
IT is reading 185 at 4:00 am?  I put a instant read in a few other spots and got same reading in most spots and a couple around 177 so it
seems somewhat true.

Should I trust readings and pull soon?  I was going to re-set alarm for 191 IT and keep going a little longer.
When should I pull it and what do I DO with it so early in day??   I can FTC it for 4-5 hrs but after that then what?? :-[
We were going to eat at 4pm on Canada Day, that's still 12 hrs away!

Any suggestions??

THX!

[Wildcat]

Some critters just seem to get done faster than others. Your cooking temp may have actually reached 230 to 250 which would result in a faster cooking time. If you are planning to slice and not make pulled beef then I would lightly foil and let it rest on the counter until it cools down, then cover and put in fridge until you are ready to reheat. You can reheat in a crock pot, foil covered in an oven, or even microwaved.

[Devros275]

Thanks Wildcat,  I have pulled it.
Are you saying to slice it after it cools slightly and then re-heat the slices later?  Or reheat whole brisket later?

On another note maybe the Temperature difference you are talking about is my probe placement for the smoker
not reading the correct Temperature?
I had it above the meat in clipped to top rack(inverted) and meat was on 2nd rack down, should the probe be below meat?
I don't think I have put it below before on other smokes but can't really remember.
I also don't remember having to turn Bradley Temperature up so much to maintain my 225 before?  But this was the largest Brisket I have smoked.
I had to  U bend it slightly to fit in Rack.

THX Again

[KyNola]

Your probe placement could indeed have had something to do with faulty readings.  If it was above the meat as you described, the moisture rising from the meat could have cooled the probe somewhat leading to inaccurate readings.  The probe should be placed underneath the meat and to the side so that any fat dripping would not drip on to the probe causing a faulty reading.  I'm guessing your cooking temp was actually higher than what was being shown by the monitor.

[Devros275]

Thanks!

I was guessing that was the reason.  Hope it turns out alright.

Any suggestions on slicing now or later?
And reheating?
It is currently resting on counter (Tented) to cool down

THX

[Wildcat]

I am on vacation and just now viewed your question regarding slicing. I am sure it is too late now but my recommendation would have been to not slice until much closer to serving time so as not to dry it out any. It really should do fine either way if you wrap it well enough. I would not slice and reheat in the oven though.

[Devros275]

Thanks again Wildcat!!

No problem I did not slice just going to warm up in oven 250 with some liquid and then slice.

Saw some other posts on re-heating brisket after looking around forum, so going to try them.
hopefully it works out.
Never had a bad Brisket yet, but also never re-heated one before so hope it works out OK as
have a bunch of people over tonight.

The Ribs we had last night were they best ever!
Nothing like a long weekend to get the smoker going!!