Brisket Cooked too fast

drcueMember

I have a supersmoker elite which I just got and love. I loaded it with three 10 pound briskets and expected to cook them for around 12 hours at 225. However, after 7 hours the meat probe read 185, so I took them out. I checked this with a digital thermometer and it confirmed the temp. I also checked at several places in the different briskets. The brisket was good, but not as moist or tender as I would have liked it. Any suggestions? Should I have just let it go for the full 12 hours? Should I smoke at a lower temp like 200?

10/13/092:14 PM

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Original Post

tomMember

First,it sounds like you need to read Smokin's Brisket 101,and then the brisket archives.

Also,go to the FIND,at page top and input indirect cooked brisket,or packer brisket.

There are several guesses we can make,but these posts should get you to where you can pin down the problem.

One guess is that 185* internal has the same impact as what color T shirt you were wearing,and the under 200* cooker temp as the tennis shoes you like.

We'll get you there,with a little reading.

10/13/094:42 PM

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