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[wahoowad]

What did I do wrong with this brisket? I put this brisket on around 11:30 and at 2:30 it was at 165. I then foiled it with a little broth with the goal of unfoiling it again at 195, and finish by probing at it approaches 203, give or take.

But when I checked it 2 hours later after the initial foiling it was already at 207! It went from 165 to 207 in 2 hours? It still is not anywhere near probe tender so I’m not sure what to do. I left it unfoiled back in the smoker and figure I’ll just check for probe tender going forward..but I feel like it is going to be over cooked? How did this happen?

[wahoowad]

To be more accurate I did not “wrap” in foil. I placed it in a foil pan and sealed it with foil.

Did I just steam it and the internal temp shot up? Will it drop and keep getting more tender?

[Bar-B-Lew]

Something must be wrong with temp probe.  No way brisket cooks that fast unless your grill temp is over 400°.

[yorkdude]

Something must be wrong with temp probe.  No way brisket cooks that fast unless your grill temp is over 400°.

I have to agree.

[triplebq]

Something must be wrong with temp probe.  No way brisket cooks that fast unless your grill temp is over 400°.

I have to agree.

Given that the brisket wasn't probe tender, sounds like you have a bad probe.

[triplebq]

I once had erratic readings with one of my tappecue probes. I would plug it in and it would go from 100 to 250 degrees in 20 mins. while the other probes would still be in the 100-102 range. I have since replaced the probe and life is good.

[Bentley]

I concur with my collages, but also through the fat pocket probe in the mix!

[wahoowad]

I checked it in several places using a Thermapen. I think being in that steamy covered foil pan caused the brisketbto heat up faster than usual. Possible?

[Bentley]

Not in the 100's I have done that way!

[LTS]

Hello
No where is the temp setting on the pit mentioned , maybe that temp sensor is screwy

LTS

[wahoowad]

Temp was 275 and I believe it was working fine.

I took the temp by pushing thru the foil into the meat. Is it possible some of the exposed part of the thermometer probe was registering the steamy interior of the pan? Grabbing at straws here, just did not make sense.

[Bar-B-Lew]

Did you ever get it to probe soft tenderness and how did it finally turn out?

[wahoowad]

When I discovered it at 205/207 I removed it from the pan and placed it back on the smoker while I went and banged my head against a wall. After 20 to 30 minutes I went back and the temps had gone down to 195 but still very firm. I went ahead and removed the point and started burnt ends and let the flat move forward. It went another couple hours and finally was around 203, but continued to probe firm. It was a choice brisket and given the prior higher temps I figured I had screwed it up so just pulled it right then. I'm not sure if any further cooking would have softened it up.

The burnt ends came out Ok but the flat was pretty tasteless and firm. I ate some of the flat but vacuum sealed the rest for either chopped brisket sammiches or chili next winter.

[Bar-B-Lew]

It will be fine in chili so not a complete waste of the meat.

[riverrat49]

Always cook to probe tender and use a bamboo skewer instead of an instaread thermometer. the smooth surface of the probe can give false results. 2 things taught to me and have served me well.