Plan going downhill fast

NoobZero

I put on a 7lb brisket at 10pm, thinking it would take most of the night to cook. It's now 1 hour and 15 minutes later and the IT is already 149 with a 250 dome temp. This is going way to fast!!! No sleep appears to be in my future. The last two I cooked were 12 and 18 hours respectively. I am actually hoping for a loonnng stall!

Hawg Fan

Something doesn't sound kosher.  Are you confident in your measuring devices?

NoobZero

I have a Cyber-Q and a Smokeware thermometer. Both reading 250 degrees.

Darby_Crenshaw

Can't see on my phone who the dipsh!t is that thinks this is off topic. But ignore them

as for temp, where is the probe? MaKe sure it's in the deepest part of the meat. it will ramp up quickly, but slow during the stall

SGH

Darby_Crenshaw said:

Can't see on my puone who the dipsh!t is that thinks this is off topic. 

It's probably a accident. It's real easy when scrolling to hit one of the buttons without even realizing it.  

NoobZero

I have three probes in, front center and rear.

Darby_Crenshaw

NoobZero said:

I have three probes in, front center and rear.

Hey man, what you do own your own time is none of my business. 

theyolksonyou

NoobZero said:

I have three probes in, front center and rear.

Analysis paralysis 

SGH

NoobZero said:

I put on a 7lb brisket at 10pm, thinking it would take most of the night to cook. It's now 1 hour and 15 minutes later and the IT is already 149 with a 250 dome temp. This is going way to fast!!! No sleep appears to be in my future. The last two I cooked were 12 and 18 hours respectively. I am actually hoping for a loonnng stall!

You say the last 2 took 12 & 18 hours. Were they 7 pounders as well? The reason that I ask, if you started with a 7 pound brisket and trimmed it heavily, you may be actually now cooking a 5-6 pound brisket after trimming. With that said and taken into consideration, it's certainly not inconceivable to see a internal temp of 149 degrees this early. It's not the usual norm with select and choice, but it's certainly possible depending on several different things. With all that said, the initial rise from ambient into the 140's is usually much faster than the remaining temp intervals. For comparison, I have had a 23 pound Waygu be in the 140 arena right at the 2 hour mark when running 275 degrees. Maybe the brisket gods in their infinite wisdom can offer us mere mortals more. But again I have seen your said scenario play out before. So keep on cooking my friend. All is well. 

NoobZero

SGH said:

show previous quotes

NoobZero said:

I put on a 7lb brisket at 10pm, thinking it would take most of the night to cook. It's now 1 hour and 15 minutes later and the IT is already 149 with a 250 dome temp. This is going way to fast!!! No sleep appears to be in my future. The last two I cooked were 12 and 18 hours respectively. I am actually hoping for a loonnng stall!

You say the last 2 took 12 & 18 hours. Were they 7 pounders as well? The reason that I ask, if you started with a 7 pound brisket and trimmed it heavily, you may be actually now cooking a 5-6 pound brisket after trimming. With that said and taken into consideration, it's certainly not inconceivable to see a internal temp of 149 degrees this early. It's not the usual norm with select and choice, but it's certainly possible depending on several different things. With all that said, the initial rise from ambient into the 140's is usually much faster than the remaining temp intervals. For comparison, I have had a 23 pound Waygu be in the 140 arena right at the 2 hour mark when running 275 degrees. Maybe the brisket gods in their infinite wisdom can offer us mere mortals more. But again I have seen your said scenario play out before. So keep on cooking my friend. All is well. 

I went ahead and lowered the temp to 225, I can't afford to be up all night. I working on 3 hours sleep as is. Hopefully I won't ruin the meat. And yes, the two previous ones were in that weight range.

SGH

NoobZero said:

I went ahead and lowered the temp to 225, I can't afford to be up all night. I working on 3 hours sleep as is. Hopefully I won't ruin the meat. And yes, the two previous ones were in that weight range.

If you are trying to buy time, you can drop temp on down to 200 and not hurt a thing. Some will argue against this but we have cooked entire beef sides at 200 degrees from take off to touch down. I still to this day cook whole clod at 180 degrees for the first 4-6 hours before bumping to 200 degrees to finish. If you are concerned about it still finishing early, drop on down to 200. 

shadowrider

Yes 200 is still cooking.  ANY temp that is above your target temp is still cooking.

NoobZero

It turned out ok. Let it ride at 225 the rest of the way. Took 14 hours 45 minutes to get to 193. The thickest part probed like butter as they say. This was my third brisket and I learned something that may help others. And that is if the thickest part is probing well, go ahead and pull it. I left it on a while longer hoping that the thinner edge would soften, but I was actually over cooking it.