just started a brisket...temp rising too quick?

doubleapex

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?

bcdon

I think you'll find that the internal temperature will start slowing down pretty soon.

The Virginian

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.

 

Daddyo

Relax. You are fine. There is NO need to lift the lid to check on anything if your dome is 240. That's perfect.

jwh70

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.