taylor929•9d agoMost Upvoted

Thought my brisket was ruined after a temp spike

I was smoking a 14 pound brisket last Saturday and the temp jumped from 225 to 300 for about 20 minutes because a coal chunk got loose. The bark went almost black but the inside was still perfect and juicy when I pulled it 8 hours later. Has anyone else had a freak temp spike that actually turned out fine?

2 comments

2 Comments

amy8589d ago

Did you freak out and open the lid when it spiked @quinn_nguyen? I think that's what ruins more cooks than the actual heat jump. Keeping the lid shut and letting it ride saves the meat.

quinn_nguyen9d agoProlific Poster

Just roll with it next time and don't panic, that extra heat probably helped the bark set faster. I've had a few cooks where a spike actually gave me a better crust than my usual steady temp, it's weird like that sometimes. The key is watching the internal temp not the chamber temp, if the meat itself stays on track you're golden.