Temp coming up too fast?

Former Member

I just started a 15 lb untrimmed, Excel Choice packer that I trimmed about 2 or 3 lbs of fat off the cap. It still has a decent cap of about 1/4" though. I put it in my 025 with the temp probe in the flat sideways fully "buried". It started out at 42 degrees. (Right out of the fridge)

After only 3 hours at 225 the probe is reading 161. I was planning on this smoke going around 19 hours but it appears that it won't even be coming close to that.

I'm a little freaked out at the moment. Any ideas?

7/10/094:55 PM

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Former Member

Move the probe to a thicker place.

Thumper

7/10/095:27 PM

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Former Member

Your probe might be in the fat vein between the point and flat. Move it to another location.

But even then, the meat can come up pretty fast to the plateau level, then stall for hours.

7/10/095:27 PM

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Former Member

Well I got the temp log in Brisket101 to open. Mine is running pretty much identical to the large one in that article. At least so far it is so I feel better now. It also seems to be coming to the plateau. At 4 hours it's @ 167. Only 6 degrees in the last hour. It's seriously slowing down now.

Thanks for the quick replies, this is a great forum.

7/10/095:40 PM

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Former Member

Well I got the flat done at the 10 hour mark. It hit 190 and poked very softly so I pulled it out, let it rest in the cooler for an hour and then I separated the point. Threw it all in the fridge and went to bed. I now have the point back in at 235 for burnt ends. It looked and tasted absolutely fantastic last night. But it still took several hours less than I was expecting.

Now watch that 12 pounder that I'm doing next will take 20 hours....

7/11/0911:00 AM

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