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just started a brisket...temp rising too quick?
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doubleapex
Posts: 82
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?
Comments
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I think you'll find that the internal temperature will start slowing down pretty soon.
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You are fine. It will slow down, hit a plateau around 150-165, then resume its climb towards 195-200, at which point its done. Should take 8-12 hours.
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Relax. You are fine. There is NO need to lift the lid to check on anything if your dome is 240. That's perfect.
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I agree. Briskets seem to start out fast but slow down as they go. Mine seem to take about 1hr per pound in the end.
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