Today I'm doing a 2kg brisket and some beef ribs, the brisket is on the lower grill, and unless my probe is wrong, is at 156f after only being in an hour!
Smoker temp has been 230-260f throughout
I'm starting to think my probe is wrong, I had a bit of a nightmare getting it into the brisket while getting choked with smoke so I'm not sure its in right, but could these readings be right for a brisket of this size ?
Brisket problem
Re: Brisket problem
Don't think I needed to worry I'm at 159f now 2 hours in
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Sent from my Nexus 4 using Tapatalk
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Toby
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Re: Brisket problem
tip number 1 you should be lifting the lid after an hour, every time you open it you loose 20 mins plus for the cooker to get back up to temp, just got to sit back and let the cooker do its work
Re: Brisket problem
I didn't lift the lid after an hour ?
I was monitoring temps via my ET732, the lid didn't come off for 4 hours (when I foiled my ribs and brisket)
I was monitoring temps via my ET732, the lid didn't come off for 4 hours (when I foiled my ribs and brisket)
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Toby
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Re: Brisket problem
Ok, I assumed after reading "I had a bit of a nightmare getting it into the brisket while getting choked with smoke so I'm not sure its in right," that you had lifted it.
Had you let the brisket come up to room temp or was it fresh from the fridge? Were you using water in the pan or clay? was the water boiling if it was water etc the more info about the setup the more accurate responses we can throw at you.
Had you let the brisket come up to room temp or was it fresh from the fridge? Were you using water in the pan or clay? was the water boiling if it was water etc the more info about the setup the more accurate responses we can throw at you.
Re: Brisket problem
I put the brisket on the lower grill and then whilst it was sat on the grill pushed the probe into it
the water I put into the bowl was boiled/not far off boiling, and the brisket had been out the fridge about an hour, I think because in the past ive took my meat straight from the fridge and started to cook it, im not used to seeing it get to that temp so quickly, but it did level off so I had nothing to worry about really, I was just expecting it to keep climbing far too quickly but it calmed down after an hour or two and then cooked normally
the water I put into the bowl was boiled/not far off boiling, and the brisket had been out the fridge about an hour, I think because in the past ive took my meat straight from the fridge and started to cook it, im not used to seeing it get to that temp so quickly, but it did level off so I had nothing to worry about really, I was just expecting it to keep climbing far too quickly but it calmed down after an hour or two and then cooked normally
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Toby
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Re: Brisket problem
Just out of curiosity have you thought about ditching water for a clay saucer?
Re: Brisket problem
ive seen it mentioned, also sand ?
what exactly do you do with the saucer ?........does it just sit in the water pan, does it need to be any particular one ?
why use that over water ?
sorry for all the questions
what exactly do you do with the saucer ?........does it just sit in the water pan, does it need to be any particular one ?
why use that over water ?
sorry for all the questions