I have to ask, how long did it take to reach temp? I did this recently with about a 10lb brisket. At about 6 hours I hit 195 and 210. Pulled them and let rest for an hour. The meat was very tough. Was wondering if I should’ve left them in for the amount of time for 10 lbs (10-12hours), or what I could’ve done dofferently? Thanks for the input!
Hmmm... not what I would have expected... that's really fast to hit 'done' and would have expected you to be in the stall at that point. Here's a whole bunch of questions to help with troubleshooting...
- How much fat cap did you leave?
- Did you brine?
- What grade (choice, select, prime) was the brisket?
- At what temperature did you set the smoker?
- Did you put a water pan next to the fire box?
- Was it 'jiggly' when you took it out? (I'm guessing not.)
- Have you tested your probes for accuracy? (ice water and boiling water)
- Did you wrap at any point or open the door for any other reason once you put it in and closed it up?
- Did you do any other kind of prep? (seasoning, injection, etc?)
Thanks for all the replies and areas to look into -
We did not brine
‘Y wife trimmed it but probably not well. This was our first and I think she left a lot of fat.
Prettt sure it was prime
I had it set to about 235 and did use a water pan
It did seem somewhat jiggly, the flat moreso
I didn’t verify the temperature probes
I only wrapped before letting it rest
And did salt and pepper rub only
I think that covers the questions others had as well,
Thank you all!