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Brisket too fast

I was cooking a 18 lb brisket at 250* and it cooked way too fast. Both the maverick and dome were settled at right around 250 the whole time. I put the brisket on at 5 am and it was finished by 1:30 when I pulled it at 185-190 in multiple places. I had a water pan in and this just seems too fast. Any thoughts?


  • If it's done it's done. Did a probe go in and out easily like probing butter? That seems a little shy of temps I would have expected but every cut and every piece finishes differently.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • U_tardedU_tarded Posts: 1,415
    as long as it probes in and out with no resistance in the thickest part of the flat you are good to go.  They all are a different monster, thats what makes them so much fun. 

  • Oh and if it is too early, FTC it and you will be fine.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • Is there a specific reason why its cooking so fast? I would rather have more smoke flavor and let it cook longer than a faster cook and less smoke. @Egghead_Daron @U_tarded
  • Nope. I have had similar sized briskeys go as quick as 6-7 hours and some go over 12. Every cut is just a whole different cook.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
  • lousubcaplousubcap Posts: 9,715
    As the above posters mention-there are two key things with brisket and both made comments:  "It's done when it's done" and the best measure of when that occurs is when you can probe the thickest part of the flat (regardless of cooking a packer or stand-alone flat) both ways with little to no resistance.  
    Your 250*F dome temp should have pushed the nominal brisket cook time closer to 1 1/2-2 hrs/# but the hunk of beef is in charge.  We are just along for the ride.  Regardless, enjoy the eats!
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
  • The captain is a wealth of reason. Listen to what he says.
    Be careful, man! I've got a beverage here.
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