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

doubleapexdoubleapex Posts: 61
edited August 2011 in Forum List
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 in two diff spots making sure I hit the middle/ change in temp.   It's about a 10lb brisket.  Is something wrong here? ....just go with it?


  • bcdonbcdon Posts: 17
    I think you'll find that the internal temperature will start slowing down pretty soon.
  • 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.


  • DaddyoDaddyo Posts: 209
    Relax. You are fine. There is NO need to lift the lid to check on anything if your dome is 240. That's perfect.
  • jwh70jwh70 Posts: 5
    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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