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Brisket help #13862427 01/26/21 10:25 PM
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I am in the middle of smoking my first BGE brisket.

Cooked pretty well throughout the day and I thought I was already past the stall. I wrapped it up at about 180*. Grill temp has been steady at 275*, but since I wrapped it the internal temp has dropped steadily from 180* to 173*.

What is going on here? I wouldn't have expected it to drop like that.


Re: Brisket help [Re: COFF] #13862435 01/26/21 10:29 PM
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275 is way high IMO.

Anything cooked on an egg, should 1st be tenderized over a fence post using a wooden mallet. grin bolt


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Re: Brisket help [Re: COFF] #13862451 01/26/21 10:38 PM
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Sounds like it’s still in the stall. What did you wrap it with? Thermometer accurate?

Re: Brisket help [Re: COFF] #13862473 01/26/21 10:54 PM
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Its stalled, keep on going

Re: Brisket help [Re: COFF] #13862474 01/26/21 10:55 PM
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Hmmmm, maybe borrow a friend’s pellet smoker to finish the job.... bolt

Re: Brisket help [Re: COFF] #13862482 01/26/21 11:06 PM
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Briskets can be hard, it’s stalled. Double check your temperature gauge. How big is it?


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Re: Brisket help [Re: COFF] #13862532 01/26/21 11:55 PM
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Keep going until it hits 203 then pull it. Let the heat out to stop the cook for about 5-10 minutes then wrap it back up. Then get a towel and put it in the cooler for an hour then enjoy.

Re: Brisket help [Re: COFF] #13862539 01/27/21 12:00 AM
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The stall can be frightening. It can last for hours before it starts moving again.
Fight your way through it.

Re: Brisket help [Re: COFF] #13862540 01/27/21 12:01 AM
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I think you will be eating this brisket about midnight

Re: Brisket help [Re: bloo_rainger] #13862543 01/27/21 12:03 AM
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Originally Posted by bloo_rainger
The stall can be frightening. It can last for hours before it starts moving again.
Fight your way through it.


Yep

Re: Brisket help [Re: COFF] #13862550 01/27/21 12:07 AM
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I have yet to make it past the stall

Re: Brisket help [Re: COFF] #13862558 01/27/21 12:10 AM
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Grant is right. Pull at 203, let it sit for a few minutes, wrap and rest for at least an hour. I let it rest 2-3 normally.

I have seen the stall anywhere from 150 to 180. Gotta be patient.

275 is too high IMHO. 225 is a good number for me. I’d be more likely to be at 200 than 250. I’ve had a couple smokes get away from me and get to 275-290 and the brisket wasn’t very good.


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Re: Brisket help [Re: COFF] #13862578 01/27/21 12:20 AM
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Well it looks like it finally turned the corner and is creeping up. I was just surprised at the loss of internal temp from the stall.

This one will be a learning brisket for the BGE. I never had high hopes for it because it was a flat only, and they trimmed almost all the fat off. That's what happens when you allow your wife to buy the meat.. I expected it to go pretty quick, so I didn't even put it on until noon. Oops.

I shot for 275* after watching videos on the Franklin's cookbook. At this point, I think WAWI will be pretty close with his estimation of ready at midnight.

Pizza has been ordered, and I am looking forward to some brisket tacos for breakfast.


Re: Brisket help [Re: COFF] #13862615 01/27/21 12:55 AM
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Get a shovel. Bury it in the backyard.

Re: Brisket help [Re: COFF] #13862616 01/27/21 12:58 AM
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275 is what Franklin says. That's what I do. I don't like 225 at all. Now I use a easy bake smoker so I have no cred.

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