Crazy usda Brisket

[TwoGuysBBQ]

Good morning, So I'm smoking a 12lb USDA choice brisket this morning and something weird is happening.
Ok so first off last night I trimmed the brisket and injected with "Butcher BBQ Prime brisket injection" as I've done many times before. I then rubbed down with my go to brisket rub and let it sleep overnight in the fridge. Put it on my custom smoker at 7:00AM at 250-280 degrees. using my I-Grill mini i am keeping track of it. Here's where it gets weird.
I have maintained the temp as always. well as you can see the temp is already at 174 in only 3 hours and 15 minutes of smoking! it would normally stall at 160 well not today. This has never happened before. I also just double checked with a thermal pen and its at 173. My question is should i let it ride to see if it stalls or wrap it like I always do.

The way its going this 12 lb brisket will be ready in like 5 hours.

[OldUsedParts]

Since I am a professional brisket "spectator" - - I am watching to hopefully learn sumptin - - - Good Luck Sir Ric

[cowboydon]

My vote is to wrap it and let it get done when its done

[bsooner75]

I'm with Don. If you usually wrap and the bark & color is where you like it, go ahead and wrap it up.


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[TwoGuysBBQ]

yea it seems to have dropped to 165 and is now holding there. I will go ahead and wrap.
my real issue was the short amount of time that it took to get to 174.

[TwoGuysBBQ]

Well this Brisket made it to 204 in seven hours at average 275 degrees. I still find it weird that it cooked that fast, 12 lbs in seven hours? Anyone else ever experience this before?
same technique on that size brisky usually takes around 10-11 hours.

The drop in the chart is when I pulled the probe to wrap it at 170

It's now resting in a cooler, I will post pics later after it is sliced.

[CaptJack]

it's all about the temps
works for me

[Russ]

2guysbbq

Drooling waiting for pics, if you are like me pics are the last thing you are thinking of when cutting and eating. I always think of it later,lol

Russ

[TwoGuysBBQ]

Mr. Russ, yea you and I are alike. I managed to take one picture, then tasted and forgot to take other pics.
Overall it turned out to have great reviews, moist and flavorful.

[TX1911]

Looks good to me Ric! Do you usually cook choice or select? The marbling likely would have something to do with it.

[TwoGuysBBQ]

Thanks TX,.... normally do select. it still blows my mind on how fast it got to that temp. But like CaptJack said....Its all about that temp. when it tells you its ready, Its ready and don't chance it otherwise.

Ric G.

[TX1911]

A brisket is like the fairer sex.

It's never ready when YOU think it should be!

<My wife's asleep so I can say that>

[CaptJack]

A brisket is like the fairer sex.
It's never ready when YOU think it should be!
<My wife's asleep so I can say that>

TRUTH

[bsooner75]

Dang fine looking brisket!


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[k.a.m.]

I cook 15 to 18 pound primes in about eight hours all the time. My grate temps always average 250° to 275°. Usually wrap at around the four hour mark. I would target a 12 pound choice at 6.5 to 7.5 hours from the start.
Brisket looks very nice.