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Dec 30th, 2023
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 Brisket help
#13862427
01/26/21 10:25 PM
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Joined: Aug 2006
Posts: 18,082
COFF
OP
TFF Guru
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OP
TFF Guru
Joined: Aug 2006
Posts: 18,082 |
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.
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Re: Brisket help
[Re: COFF]
#13862435
01/26/21 10:29 PM
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Joined: Jul 2007
Posts: 12,395
RipDaLips
Old n Crusty
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Old n Crusty
Joined: Jul 2007
Posts: 12,395 |
275 is way high IMO. Anything cooked on an egg, should 1st be tenderized over a fence post using a wooden mallet.  
Some folks mouths, flat out runs their minds.
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Re: Brisket help
[Re: COFF]
#13862451
01/26/21 10:38 PM
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Joined: Feb 2015
Posts: 5,243
kennerdude
TFF Celebrity
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TFF Celebrity
Joined: Feb 2015
Posts: 5,243 |
Sounds like it’s still in the stall. What did you wrap it with? Thermometer accurate?
NIL CARBORUNDUM
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Re: Brisket help
[Re: COFF]
#13862473
01/26/21 10:54 PM
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Joined: May 2007
Posts: 40,304
WAWI
TFF Guru
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TFF Guru
Joined: May 2007
Posts: 40,304 |
Its stalled, keep on going
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Re: Brisket help
[Re: COFF]
#13862474
01/26/21 10:55 PM
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Joined: Sep 2011
Posts: 5,392
Minner Bucket
TFF Celebrity
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TFF Celebrity
Joined: Sep 2011
Posts: 5,392 |
Hmmmm, maybe borrow a friend’s pellet smoker to finish the job....
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Re: Brisket help
[Re: COFF]
#13862482
01/26/21 11:06 PM
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Joined: Oct 2012
Posts: 9,446
SgtDag
TFF Celebrity
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TFF Celebrity
Joined: Oct 2012
Posts: 9,446 |
Briskets can be hard, it’s stalled. Double check your temperature gauge. How big is it?
"If you're going through hell keep going." Winston Churchill I open mouth kiss my sisters
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Re: Brisket help
[Re: COFF]
#13862532
01/26/21 11:55 PM
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Joined: Jan 2004
Posts: 6,445
Grant2
TFF Celebrity
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TFF Celebrity
Joined: Jan 2004
Posts: 6,445 |
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.
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Re: Brisket help
[Re: COFF]
#13862539
01/27/21 12:00 AM
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Joined: Dec 2007
Posts: 14,438
bloo_rainger
TFF Guru
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TFF Guru
Joined: Dec 2007
Posts: 14,438 |
The stall can be frightening. It can last for hours before it starts moving again.
Fight your way through it.
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Re: Brisket help
[Re: COFF]
#13862540
01/27/21 12:01 AM
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Joined: May 2007
Posts: 40,304
WAWI
TFF Guru
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TFF Guru
Joined: May 2007
Posts: 40,304 |
I think you will be eating this brisket about midnight
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Re: Brisket help
[Re: bloo_rainger]
#13862543
01/27/21 12:03 AM
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Joined: Feb 2015
Posts: 5,243
kennerdude
TFF Celebrity
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TFF Celebrity
Joined: Feb 2015
Posts: 5,243 |
The stall can be frightening. It can last for hours before it starts moving again.
Fight your way through it. Yep
NIL CARBORUNDUM
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Re: Brisket help
[Re: COFF]
#13862550
01/27/21 12:07 AM
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Joined: Apr 2017
Posts: 12,111
BCBassCat
TFF Guru
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TFF Guru
Joined: Apr 2017
Posts: 12,111 |
I have yet to make it past the stall
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Re: Brisket help
[Re: COFF]
#13862558
01/27/21 12:10 AM
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Joined: Apr 2010
Posts: 26,127
patriot07
TFF Guru
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TFF Guru
Joined: Apr 2010
Posts: 26,127 |
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.
Life can only be understood backwards; but it must be lived forwards.
- Soren Kierkegaard
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Re: Brisket help
[Re: COFF]
#13862578
01/27/21 12:20 AM
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Joined: Aug 2006
Posts: 18,082
COFF
OP
TFF Guru
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OP
TFF Guru
Joined: Aug 2006
Posts: 18,082 |
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.
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Re: Brisket help
[Re: COFF]
#13862615
01/27/21 12:55 AM
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Joined: Jul 2007
Posts: 50,866
Trickster
Super Freak
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Super Freak
Joined: Jul 2007
Posts: 50,866 |
Get a shovel. Bury it in the backyard.
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Re: Brisket help
[Re: COFF]
#13862616
01/27/21 12:58 AM
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Joined: May 2007
Posts: 40,304
WAWI
TFF Guru
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TFF Guru
Joined: May 2007
Posts: 40,304 |
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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