First Brisket, temp rising too quickly?

[sme1684667]

I put a 13 pound brisket on this morning. Within 3 hours the internal temp was up to 150 degrees. I know the meat will have to go through the stall, but is something wrong? It seems like it is getting too hot, tooo quickly. I was counting on 2 hours/ lb. or over 24 hours for this cook. Just FYI, I brined the brisket for four days using an equilibrium brine, took out early this morning and wiped it dry, used a little oil to help my rub stick, and sprinkled liberally with salt and pepper. Smoker is holding at 215 - 225 degrees. My first brisket, but have done several pork butts.

 

[swthorpe]

No, that sounds about right  When it gets to 160-165F, you will see the stall and it should stay in that range for hours.  I don't think you will need 26hrs to get to 195IT or so, so you should have plenty of time for the resting period.  I think the last brisket I did required about 1.25 hours per pound to get to 195.

 

[sme1684667]

Thanks, I'll keep an eye on things.

 

[Walt]

When brineing brisket, they consistently take between 1 to 1.25 hours per pound. The brine will reduce the amount of time required to achieve the desired temperature.

 

[DivotMaker]

It's kinda freaky, Steve, how FAST some large cuts of meat climb, initially!  I say initially, because that WILL change!  While we've all gone through the "panic mode" of thinking our 13 lb brisket is going to be done in 4 HOURS!, it NEVER will.  Even though that voice in your head, if you've been studying our forum, tells you it won't, you still can't believe your eyes!  Trust us, your brisket will not be done in less than 13 hours.  Relax, and enjoy a cold beverage (or two)... you've got time on your hands!

I agree with Walt - 2 hrs/lb on brisket is way too long.  I always average 1 to 1.25 hrs/lb.  But, if it's done early, you can double-wrap in foil, let the smoker cool down below 140, and put it back in there, set to 140.  You can "hold" for a long time, at that food-safe temp!

 

[sme1684667]

I want to say how much I appreciate the support that this forum provides. You helped me get beyond those doubts and just let the smoker do what it is supposed to do. 12 hours in and it is up to 172 degrees. Looks like at least a couple of more hours. Thanks again