Smoking A Brisket

miniscus

Recently smoke a "choice" labeled brisket. It weighed 13 lbs. I kept the temp at 250 and in 5 1/2 hrs the internal temp reached 190 which indicated it is "done." I have read other posts that say 12-16 hrs for 13lb briskets. 

Any suggestions what my issue is? I filled the BGE with lump up to the fire ring, so not sure what is going on. 

Any suggestions appreciated!! Also calibrated the thermometer late last summer as well.

SirSquatch

How was it? I think going for feel (no resistance on the probe/toothpick) is a better indicator than the actual temp. That seems pretty quick for that large of a brisket, but cows be crazy sometimes. 

If it came out well, then I don't think anything needs to be done. If it was over/under done then it will depend on that.

Acn

I'd double check the thermometer, I check mine every couple of months.  Could the thermometer have been touching the brisket and throwing things off?

How was the meat?  Did it probe tender (better indicator them temp on brisket)?  Was it chewy when you ate it?

lousubcap

The key to the finish-line with a packer brisket is when the thickest part of the flat "probes like buttah".  (Do not pay any attention to the point-the higher fat content protects it til the flat arrives.)  Temperature is only a guide and that is temp in the flat.  If it was truly done in terms of texture and taste, then you need to recheck your dome thermo as something doesn't fit here.  FWIW-

ibanda

I have had a brisket race to 185° in 5 hours and then take another 5 hours to get to 203° (at that point it felt tender and I took it off). That stall is a tricky thing. I would not consider 190° done, although that is possible. They are done when they feel tender, and that could be a wide range of temperature. 

miniscus

Thanks to all for your very helpful comments, suggestions. The meat was under cooked with no smoke ring. Very tough as well. I had been told that 190 internal indicated that the meat was done, but not the case. Will follow the "buttah probe" technique in the future.

Lesson learned!

lousubcap

Thanks for the feed-back.  
Briskets are one of the more challenging cooks due to the cow definitely letting you know who is in charge.  Now the piggy  pork butts lend themselves to a more straight-forward cook but still go for the feel as opposed to the  temperature.  Butts will usually declare victory in the low 200's and the window is quite wide compared to a brisket.  Best indicator with a butt is when the bone is ready to pull clean.
Back on the brisket horse-most fun cook you can have with the BGE.  FWIW-