Help help help

[Greenenvey]

My brisket has been  in the smoker for 3hrs 13 minutes at 225 and it's already  at 180 on the flat and 135 in the point.  I know it's not possible  for it to be even remotely  done... do I have a bad probe placement?  Kinda freaking a little over here lol

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[SconnieQ]

I wouldn't worry about it. It isn't even close to done. Briskets and butts always go up really quickly in temperature in the beginning, and everyone panics if it is their first one. You will probably find that your temps will stay put, or even drop a little at some point. The point and the flat temps will eventually read closer to the same. Go by whichever probe reaches it's temperature last (for example, when both probes reach 195 or higher). I like 195 in the flat, and 205 in the point. Don't panic and open the door anytime before that. You will be surprised how the temperature practically stands still. You can rest assured that at 225, your 14 lb brisket still has a long way to go.

[Greenenvey]

I wouldn't worry about it. It isn't even close to done. Briskets and butts always go up really quickly in temperature in the beginning, and everyone panics if it is their first one. You will probably find that your temps will stay put, or even drop a little at some point. The point and the flat temps will eventually read closer to the same. Go by whichever probe reaches it's temperature last (for example, when both probes reach 195 or higher). I like 195 in the flat, and 205 in the point. Don't panic and open the door anytime before that. You will be surprised how the temperature practically stands still. You can rest assured that at 225, your 14 lb brisket still has a long way to go.

Ok thank you for the reassurance, I knew it was probably going to go the way you explained but part  of me was going into a panic. Thank you so much for all of your help,i really really appreciate it.

[SconnieQ]

Everyone panics when their first brisket or butt temp climbs really fast in the beginning.

[Greenenvey]

Wow what a strange  night, I woke up at 4am and thought  I'll just take a looks at the temp, to my sapprised it was 195 in the flat and 190 in the point. I think to myself  can this be possible,  so I checked the meat and it didn't seem to be to jiggly. So I did the toothpick test. I don't think it was ready. So I let it go till it was 200 in both point and flat and that was at 6am. So that was only 13 hrs for a 14.25 pound brisket. I pulled it wrapped it and put it in a cooler. It will have to be there 7 hours.  I' can't believe  it got done so quick. I wonder if at some point  I should  pUT it back in my smoker at 140 to help keep warm.q

[SconnieQ]

That does seem kind of quick. Did you try probing other areas when you pulled it out? Keep it tightly wrapped and stuffed with towels in the cooler and it should be okay. A lot of good things happen when it is resting. It should have been kind of floppy when you pulled it out of the smoker. You might notice the floppiness when you get it out of the cooler.

[Greenenvey]

That does seem kind of quick. Did you try probing other areas when you pulled it out? Keep it tightly wrapped and stuffed with towels in the cooler and it should be okay. A lot of good things happen when it is resting. It should have been kind of floppy when you pulled it out of the smoker. You might notice the floppiness when you get it out of the cooler.

Yes I probed it all over the place and it was right on. It was pretty jiggle. I just took the point off and  made burnt end the family wanted them. Mabey it gone done fast because I brined it?

[SconnieQ]

If it was jiggly, than you got it right. Brining will sometimes make it go faster. I've never had one go less than 1 hour/pound, but I've had them right around there. Let us know how it turn out.

[DivotMaker]

If it felt right, and (more importantly) tasted right, then it was done, Laura!  In the future, just stick the meat probe "center mass" in the thickest part between the point and flat.  Trying to monitor the temp on each will drive you crazy, and there's no need for it.  What are gonna do, pull the flat out if it gets done first?  lol.  See my point? 

I, like Kari, have never had a packer get done in less than 1 lb/hour, so your smoker may be running hotter than you think.  Might want to calibrate the probes.

[Greenenvey]

Ok I'm back to report to all of you that helped me. Like I said it was a fast cook.  I put the brisket in the cooler at 6am. Then removed it at 10.30 am and cut the point  off, cubed it , put rub honey and bbq sauce one it and stuck it in the smoker. The flat went back in the cooler. At 1pm I took it out of the cooler while my family  was staring  at me drooling. OMG it was freaking  delicious. It's was moist and just what I was hoping  it would look and taste like. OK and the burnt ends was a fantastic  call, they all went wild for them I mean wild!! I got so many compliments  and they said it was the best they have ever tasted. It really  made me feel good. I was also told I'll be doing  all the meat at the family  gatherings for now on. There was a small amount  of flat left, but when I took it out of the fridge to take my leftovers  home  8 hands went into the pan and scared it all up lol.  So I want to say thank all of you for helping  me make my family 4th of July get together  a special one. Pics to come.

[SconnieQ]

Congrats! The next one will be a lot less stressful!

[Greenenvey]

Congrats! The next one will be a lot less stressful!

Thank you and I agree the next will much easier on me haha,

[DivotMaker]

Great news, Laura!! Congrats on your first brisket success!

[Greenenvey]

O forgot  to mention the bark was outstanding.. if you like thick bark you  would have loved this brisket.