Small Brisket

[Sasksmoker75]

Is there any chance you used a different temp probe to verify that your grill was actually running at 230 near the brisket?

I agree with the others that sometimes you get a cut that just takes a long time, but taking 12 hours to get to 165 seems long for a 6# brisket, but maybe I'm wrong. Just hasn't happened to me (yet). But it sounds like it got up to temp pretty fast after the wrap and switch over to the oven.

Good luck on your next one.

I’m thinking it wasn’t anywhere close to 230 where I was. I just used the built in Pitboss temp probe and ran one of theirs to monitor meat temp. I have a thermoworks smoke which I will use next time to check inside temp and meat temp.

 

[Jholt1313]

This is a 4 1/2 to 5 lbs brisket I have going now on my PB1150PS2. Cooking it at 230 and about to hit the stall after 3 hours. Going to wrap it when it does. Not sure why it would take 12 plus hrs for one this small even though outside weather does effect the cook times. As some of the guys posted though just listen to what the meat is telling you. I do have some aftermarket mods on mine so that may an advantage, but who knows. The fun is in the experimenting and alcohol that may or may not be consumed while experimenting