Help!!! First Brisket

[gazookas]

Cooking a 17lb (after trimming) packers brisket in my RecTeq grill set at 225F. The grill has held the temperature rock steady. I rubbed the brisket with the big bad beef rub and put it in the grill alongside a good sized pan of hot water. I had read somewhere that I should allow about 1.5 hours per pound, but the internal temp of the brisket is already at 144F after 5 or 5.5 hours. I have the temperature probe entering the brisket from the side, near where the flat meets the point. I tried to insert it about halfway into the brisket. I've sprayed it with apple cider vinegar a couple of times during the cook and there is still plenty of water in the water pan. Is my calculation way way off on how long it should take to cook? Am I being paranoid? what should I do??? I intended to serve this brisket about 20 hours from now!!! Help!

[Jerod Broussard]

No worry, it jumps quick. When it stalls you'll be back. Keep chugging along.

[gazookas]

Thanks! So is it possible that it will still take another 20 hours to cook? I know about the stall, but surely it can't last that long--right??

[tbob4]

The stall should last hours - at around 160 degrees. The nice thing is that if it does hit temp early you can hold it for hours in a Cambro. The first brisket is scary but don’t feel alone. I certainly don’t have the expertise others here have but timing is always an issue discussed here.

[smokin fool]

Stalls last as long as the meat decides.
I would not put to much into the 1.5 hours per pound thing, again the meat decides cook times.
If you are worrying about cook time bump up your cook temp, I normally do briskets at 280-300.
If it is done early you can hold it in cambro for hours while letting it rest.
Jerod Broussard is right, your on the right track....keep chugging....

[Donw]

Double check the position of the probe to be sure you are in the thickest part of the flat and not in the point or separating fat. It is a big brisket so the stall could be a long one, especially at 225F. If it does finish early you will get the benefit of a long hold. If you are concerned that your faux cambro won’t keep it above 140 during the entire resting period then wrap it very tightly and hold it in your oven set at its lowest temperature. Usually that will be around 170F on most consumer ovens.

[gazookas]

Thanks for the comments and help. I guess what I am worried about is that it will be ready far, far too early. I need it to hold for another 20 hours!

[gazookas]

Thanks Donw. I will check the probe position. I think that the idea of oven at 170F is a good one. Wish me luck! Appreciate all the comments and help.

[texastweeter]

Bet that joker stalls for quite a while, especially if you inject. I inject and a 15lber after trim will take up to 20-22 hours. I too run 225°. Probably a dumb question, but you haven't wrapped yet if you intend to have you?

[Santamarina]

I’ve had big packers stall for several hours or power through quickly. As others have said, each hunk of meat is different!

If it’s done really early wrap it tight and toss it in a warm oven. Donw is right that most consumer ovens won’t go below 170°F - which is ok for a while. I’ve held briskets in the oven for 12 hours with no issues. Just be sure to cycle the oven so it’s not cooking the brisket more. I usually run it at 170, then turn it off for a while…always keeping an eye on internal meat temps. When the meat gets close to 140° I turn the oven back on for a bit.

This method works great for long holds. I used to stay up all night to cook brisket for lunch. Now I like sleep more, so I cook during the day and aim for a midnight finish, then hold it in the oven until lunch while I get some sleep!

The one think to watch is it getting too hot in the oven. I’ve had briskets get overdone, at which point they just crumble apart - no hope of slicing. They still taste amazing, of course, you just won’t have the presentation of beautiful slices.

[gazookas]

No, I haven't wrapped it. I was planning on wrapping it at about 170F. I was hoping it wouldn't reach that temperature for another 10-15 hours. It's now at 155F. I think it's in the stall now. What do you all think that I should do? It's about midnight where I am. Was planning on going to sleep and checking on it at about 6am.

[texastweeter]

Set an alarm on your thermometer to go off around 170-175° check it then, if bark good and set wrap in paper and keep going. Set alarm for about 190° when it gets there check for probe tender.

[gazookas]

Regarding the wrap--I was planning on using butcher paper. Think I should take the chance and go to bed now (midnight) and check at 6am?

[tbob4]

Go to bed and check at 4. I like to make sure the cooker is still holding, fuel is good and it will give you peace of mind.

[WI Bubba]

To wrap or not is up to you. There is always a lively discussion on the subject, with the opinions running 50/50 for either method.

As long as you have something that will give you an alarm if the pit temp falls too far, or climbs too high, you should be fine to call it a night, and get some shut eye.

Remember, this is just BBQ. It's not something important that is really worth getting stressed out about. Worst case, make burgers, and tell the story of how your first brisket failed. Everyone loves a good burger.

[gazookas]

Thanks guys. really appreciate the help and talking me off the cliff so to speak. I'll probably wrap and then put the brisket in the faux cambro sometime around 7:30 am eastern and hold it there until the temperature starts to approach 145F or so. Then, I will transfer it wrapped to the oven at 170F until we're ready to slice it. Let's hope that works!!!

Thanks again, and thanks Willxfmr--your "Remember, this is just BBQ" helped me remember to keep things in perspective. Much appreciated!

[Stuey1515]

And the golden rule here in these type of threads is let people know how it turned out, pics are greatly appreciated as well

[gazookas]

So, it was an eventful night while I slept. The pellet grill had a feed problem (I think) and shut off at about 4:30am Eastern time. I woke up and checked it at about 5:45am and found that the brisket had dropped to 155F. It had reached 170F at about 2:30 am--not sure how high it climbed after that.

So, I decided to start the grill back up to continue the cook. While the grill heated and rewarmed the brisket, the internal meat temperature dropped as far as 144F before it started going back up. It is now (8am) at 175F. I have attached a picture taken about 15 min. ago.

I intend to continue the cook until it hits 203F and then wrap it in butchers paper and place it in my faux cambro and try to hold it above 140F until it is time to carve the thing, which will likely be about 12 hours from now. If it drops too much too quickly, I'll transfer it from the cambro to my oven at 170F.

Interested in comments and advice. Thanks!