Skip to main content

I’ve successfully smoked 8-10 lb market briskets in my SM045 for years. I recently loaded in two 16-17 lb packer briskets. I gave them 16 hours at 225 degrees. One came out fine. The other was burnt to a crisp along the bottom side for about 1/4 inch into the meat. Has anyone had a similar experience? Or can offer some insight as to what might have happened?

Thanks.

Tom

Original Post

Replies sorted oldest to newest

I echo oldsarge's question. Another possibility is one of the briskets contacted the smoker temp sensor and caused the smoker to run too hot. I only suggest that since 16 hours seems a pretty short time for briskets of that size at 225 F. The scenario of the brisket nearest the element getting overheated would make sense.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×