Brisket cooks too quickly

[Jpal55]

New to the forum here but I have an issue with my Sportsman dual smoker/grill. When smoking a brisket and setting my temp to 225 and placing my brisket on the bottom rack, I’m finding that it is smoking way too fast. It’s reaching an internal temp of 170 and is extremely dark within 4-6 hours depending on the brisket size. I remove it and wrap in butcher paper and wrap in a towel to rest in a cooler for 2-3 hours. I have a good smoke ring but the brisket is not super tender. Reading other posts some can start their brisket in the evening and let it smoke overnight. I don’t think I could do that as it seems to cook way too fast! Any suggestions would be be appreciated. TIA

 

[drinkoj]

New to the forum here but I have an issue with my Sportsman dual smoker/grill. When smoking a brisket and setting my temp to 225 and placing my brisket on the bottom rack, I’m finding that it is smoking way too fast. It’s reaching an internal temp of 170 and is extremely dark within 4-6 hours depending on the brisket size. I remove it and wrap in butcher paper and wrap in a towel to rest in a cooler for 2-3 hours. I have a good smoke ring but the brisket is not super tender. Reading other posts some can start their brisket in the evening and let it smoke overnight. I don’t think I could do that as it seems to cook way too fast! Any suggestions would be be appreciated. TIA

Reduce the temp you're cooking to 200F for a slower smoke to allow everything to break down better.
Next questions are what grade of meat did you buy and its weight? Prime/Choice/Select? I did my first 11.5 pound brisket (select) a few weeks ago and it turned out alright. Family said they loved it but I know I could do better because I could tell the difference between it and the Prime/Choice cuts I've eaten in the past. Btw, someone else bought the brisket for me to try and smoke for them, so no way I was going to complain about the grade.
My smoking was at 10 hours, wrapped at 168F in Alum, and let it rest in a cooler for 3.5 hours to get to 194F.

 

[Oneilln]

New to the forum here but I have an issue with my Sportsman dual smoker/grill. When smoking a brisket and setting my temp to 225 and placing my brisket on the bottom rack, I’m finding that it is smoking way too fast. It’s reaching an internal temp of 170 and is extremely dark within 4-6 hours depending on the brisket size. I remove it and wrap in butcher paper and wrap in a towel to rest in a cooler for 2-3 hours. I have a good smoke ring but the brisket is not super tender. Reading other posts some can start their brisket in the evening and let it smoke overnight. I don’t think I could do that as it seems to cook way too fast! Any suggestions would be be appreciated. TIA

Cook until internal temp around 203. That’s when it’s done, not 170. Should add another couple hours to the cook.

 

[Jimsmokes]

What is your actual grate temp?
I wrap around 170-180. Then cook till probe tender through the thickest part of flat. Then hold for 3+ hours.

 

[sparkyv]

THIS!

Cook until internal temp around 203. That’s when it’s done, not 170. Should add another couple hours to the cook.

 

[Freedbyjc]

New to the forum here but I have an issue with my Sportsman dual smoker/grill. When smoking a brisket and setting my temp to 225 and placing my brisket on the bottom rack, I’m finding that it is smoking way too fast. It’s reaching an internal temp of 170 and is extremely dark within 4-6 hours depending on the brisket size. I remove it and wrap in butcher paper and wrap in a towel to rest in a cooler for 2-3 hours. I have a good smoke ring but the brisket is not super tender. Reading other posts some can start their brisket in the evening and let it smoke overnight. I don’t think I could do that as it seems to cook way too fast! Any suggestions would be be appreciated. TIA

If toning down the hot spot over the firepot or getting even temperatures across the grates is what’s really important then you’ll probably want to look at the NEW firepot flame tamers or heat diffusers from Smokeslikeaboss that folks are using to even out the temperatures across the grates ... the posts of those who’ve done it (page search) say it really helps stabilizes the heat across the grates. Additionally, you’ll lose your sear function unless you switch it back or use something to reach through the slots and knock it off.

Pit Boss Pellet Grill/Pellet Smoker Owners

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smokeslikeaboss.com

 

[sntlewis]

Briskets and other large meat cuts slow down the cooking process well before tender. It's called "stall." Mine sometimes stall 6-8 hours before rising temp again. Start probing at meat IT of 185. Probe should have little resistance going in.

 

[NoyP boss]

Hi! I would try to stick a thermometer close to the grate level close to the meat without touching the meat. Adjust your grill temperature control to reflect 210-230 at the grate temperature.