Brisket...is this to fast?

Mach1 · August 12, 2011, 09:31:53 PM

I'm doing my 2nd brisket(about a 7lber), it's been in on the 2nd from top rack at 225* for about 2 hours and is already at 130* it didn't seem like my 1st one got that high that fast, but then again I may not have been paying attention, hopefully someone sees this before it's to late and can tell me if this is ok?

Quarlow · August 12, 2011, 09:35:27 PM

I have never done a brisket before, but that does seem quick. I could be wrong. Why don't you Pm classicrockgriller and ask him. he is on here but could miss this post.

classicrockgriller · August 12, 2011, 09:36:12 PM

With nothin else in the smoker, then the Brisket gets all the Heat.

Sounds like you might have a "Flat".

Quarlow · August 12, 2011, 09:36:51 PM

Hey look who's here ::)

GusRobin · August 12, 2011, 09:39:18 PM

They sometimes seem to run up fast and then hit the stall. This is where a remote thermometer with alarm (like the maverick 732) come in handy and give a peace of mind. If you don't have a remote just sent your alarm to check it mid-night (not midnight)

classicrockgriller · August 12, 2011, 09:40:06 PM

Quote from: Quarlow on August 12, 2011, 09:36:51 PM
Hey look who's here ::)

MMMMMMMMMM, I love this Bar.

Quarlow · August 12, 2011, 09:41:48 PM

Yeah, it's my kind of place. ;D

Mach1 · August 12, 2011, 09:44:13 PM

Wow that's a lot of replys fast, I love this forum!!!

Ya it is a flat should I turn the temp down?

ArnieM · August 12, 2011, 09:45:59 PM

Leave the temp alone and turn your anxiety down ;D

I've seen the last ten degrees take a real long time.

Quarlow · August 12, 2011, 09:47:54 PM

You listen to cuzin Arnie now ya hear. ;D He's a good man with the smoker.

classicrockgriller · August 12, 2011, 09:49:08 PM

How did you prep the Flat?

A 7 lb flat is big.

Is it a Choice flat?

How much fat was on that thing?

Quarlow · August 12, 2011, 09:51:12 PM

OH I forgot, Sonnys ok too. ;)

Mach1 · August 12, 2011, 10:01:44 PM

I believe it is a choice(how do you tell? It was in a bag with a stamp of USDA Choice or something like that on it), all I did was trim the fat down about 1/4" and cut a few lines in the fat(can't remember correct term I'm thinking scored) to help the smoke get through, then rubbed it down with a few spices, refrigerated for 2 nights, took out of the fridge while the smoker preheated then popped it in.

By the way you guys are awesome and I envy your knowledge! :D

Quarlow · August 12, 2011, 10:05:51 PM

I don't know nothin' and you can't prove it.

GusRobin · August 12, 2011, 10:08:33 PM

Choice will usually be marked "Choice". Select will be marked "select" or not at all. Try to stay away from select briskets.