Brisket help

Unknown · February 2005

I am cooking a 6.5 lb brisket for the super bowl at 250 dome temp, the meet started out reading 45 on the polder and with in 1.5 hours it is reading 120 on the polder I estimated 10 hours cooking time. Will them meat temp. level off should this be a concern. I was just a little concerned when I saw how high the meat temp. went in an hour and a half. Thank you in advance for your advice

Clay Q · February 2005

Kevin in Atlanta,
Are you cooking indirect? If not, that could explain your fast temp in brisket.

Unknown · February 2005

Clay Q,
Yes, indirect foil wrapped inverted plate setter

Yazoo · February 2005

Kevin in Atlanta,[p]It will get to 120-140 quicker than you think it would.That sounds a little high for that short of time, maybe not though. A polder can read high if it's placed in a bad spot. I did a brisket last night. My Maverick read 200 at 3:00 this morning, but the Guru read 160-170. I figure a thermometer can read high if it's not placed in a good spot, but it can't read low, unless it's bad. It was a 14 pound packer and had only been on 11 hours, so I went with the Guru temp. Don't know if the Maverick probe is bad or it was just bad probe placement though. Hit 195 at 8:00. Finished much sooner than I expected.

Nature Boy · February 2005

Kevin in Atlanta,
It will slow down bigtime when you get up near 150. You might consider taking your polder out of the meat, and getting a couple readings of your cooking level temp, just to make sure you are on the 215-230 range so you don't push the brisket through the plateau. It will at least give you peace of mind that you aren't cooking too hot. Then you can stick it back in the meat and go.
Enjoy!
Chris

Unknown · February 2005

Nature Boy,
Thanks for the help

Brisket help

Comments

Categories