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    Brisket internal temp soaring

    Posts: 38
    in EggHead Forum
    Happy Thanksgiving everyone!  I put a 7.5lb  brisket flat on at 4am  grill temp 250-260.  I just checked my internal temp and its already at 140.  That seems quite a climb in only and hour and a half.  I double checked with thermopen to make sure my probe wasn't too deep or malfunctioning.  I realize there will be a stall around the 160ish range but I don't think I have ever had one climb that fast.   Any thoughts on what I could have done wrong this morning?  
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    Comments

    • Posts: 11,362
      #1 thing comes to mind is thermo accuracy, #2 is don’t worry about in...assuming all is accurate I’d back down the temp, and enjoy the ride....Resist wrapping until the last east possible time as that will only speed things up....Happy Thanksgiving 
      Visalia, Ca @lkapigian
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    • Posts: 38
      thanks that was first thing that I thought too was bad thermometer but I checked with a couple others I have and they all read the same.  I don't plan to wrap anytime soon as I want to get some good smoke on it. If it keeps climbing without a stall there will be no wrapping until I rest it.  
      Happy Thanksgiving to you too!
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    • Posts: 17,125
      Nothing you have done. Brisket is the driver. It will hit the stall and it will be fine. Some just get there faster than others.
      Monitor temps, good meal awaits.
      Happy Thanksgiving.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 34,825
      "The friggin cow drives the cook."  Time for another adult supervisory beverage.  Nothing further to add.
      Happy Thanksgiving. 
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • Posts: 23,161
      edited November 2018
      This is normal. If this is for dinner I would drop the temp to 225-ish and let it slow roll.if it’s for lunch you are right on track. 
      Keepin' It Weird in The ATX FBTX
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    • Posts: 38
      Thanks everyone for the feedback.  It rocked along hit the stall for a couple hours and came out perfect.  I would have posted pics but it didn't last long once it was sliced.  
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