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Brisket Internal Temp Rising Fast? (Here’s Why)

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Smoking large cuts of meat, such as brisket, can be a very time-consuming task.

To fully break down all of the meat’s fatty and connective fibers, it must be smoked at low temperatures for long periods of time. Some briskets might take up to 20 hours to full cook!

So, having your brisket cook considerably faster than expected is not something you would expect to encounter.

Conditions outside the smoker, smoking the wrong cut of meat, using a malfunctioning thermometer, or even setting the ambient smoke heat too high can all contribute to how quickly it can cook.

The following article goes over all of the possible causes of your brisket cooking faster than planned, and what you 

How Fast Should Brisket Usually Cook?

The recommended temperature for brisket is 225 degrees(F). This is the ideal temperature for breaking down and rendering the fatty tissues in the brisket.

At this heat, the brisket should cook for 1 ½ to 2 hours per pound of meat. As a result, a 10-pound brisket could take up to 20 hours to thoroughly cook!

However, smoking at 250 degrees(F) is totally fine and typically smokes at an even rate of 1 ½ hours per pound of meat. As a result, the difference is not too different, but does save you a little bit of time. 

However, some renegades really turn up the heat and cook their brisket at 300 degrees(F). This heat will drastically reduce the smoking period, allowing it to be cooked in as short as 30 to 45 minutes per pound of meat.

This means that the same 10-pound brisket can be thoroughly cooked in as little as 5 to 6 hours! However, smoking brisket at 300 is not recommended since it raises the likelihood of overcooking or over smoking the meat.

“Why Is My Brisket Heating Up So Fast?”

Ambient Smoke Heat Is Too Hot

Some of the biggest mistakes can often be the simplest, and this is no exception.

Check that your smoker is adjusted to the exact desired temperature. Remember that any temperature above 250 degrees(F) will cook your brisket significantly faster.

Warm Weather

You are undoubtedly excited to organize an outside BBQ in the beautiful weather now that summer has arrived. However, the temperature of a smoker can be affected by outside conditions.

If the weather is exceptionally hot, you will need to turn down the heat of your smoker to accommodate for the outside temperatures. If you don’t, the ambient smoke heat can rise and expedite the whole cooking time for your brisket.

Smoking The Wrong Cut

Some people may be unaware that a “whole” brisket is actually made up of two separate cuts: the brisket point and the flat.

The largest piece is the flat, which has a long thin strip of marbling. It’s a leaner cut with a higher meat-to-fat ratio. Because of its leanness, the flat is often prepared as a roast or in slices.

The point has a substantially higher fat content, as well as many connective tissues that break down while smoking, resulting in a luscious and melty consistency. As a result, it is typically shredded and served as pulled pork.

A flat will cook considerably faster than a point because it has fewer fatty tissues to break down and render. So, when you buy brisket, be sure you get the right cut.

How Quickly Does Brisket Rise From 160 to 200?

Unfortunately, there is no definitive answer. At 160, you are most likely to encounter a stall, which will last until all of the excess fluids have dissipated. 

It could take 2 to 6 hours for it to break free from the stall and continue cooking, depending on a variety of variables.

Wrapping the brisket at this temperature can help. While you may still have to wait, it can rapidly speed up the process and get the brisket to 200 degrees(F) much faster.

Does A Briskets Temperature Rise While It Rests?

Yes, it’s a process known as “carry-over cooking,” and most smokers will take advantage of it.

Most meats experience this phenomenon. When the meat is pulled from the smoker, the remaining heat contained within the thickest regions of the meat continues to flow down towards the centre, raising the internal temperature.

Carry-over cooking can raise the temperature by up to 10 degrees(F)!

For example, if you want to achieve a temperature of 200, you should pull the brisket once it reaches 190. The temperature will then climb to 200 as it rests.

By pulling the brisket at your exact target temperature, you can sometimes “overcook” it as it rests.

Final Thoughts

A brisket can cook too quickly for a wide range of reasons. Some factors may be beyond your control, while others may only require simple adjustments.

In any case, you can rest assured that many pros have gone through similar situations and have been able to contribute their knowledge and expertise to help mend and avoid the scenario.

Keep the following in mind:

  • Check that your smoker is set to the proper temperature.
  • If the weather outside is unusually hot, adjust the ambient smoke heat, as it will add heat to the smoker.
  • Make sure you’re smoking the right kind of brisket. Keep in mind that a flat will cook more faster than a point.