I have just one brisket under my own belt, so apply the appropriate amount of kosher salt here. But I think you are still fine. A long stall just helps all those connective tissues break down, and you aren't risking any food safety problems either given the temps you cited. Keep calm and stall on...
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Wrap in paper now. Once it hits probe tender wrape the whole shebang, paper in all in foil and into the cooler until service.Comment
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Wanna have fun, on some of my bigger cooks I have ran 20 brisket, 12 pork shoulders, and 175lbs of sausage on one of my trailers. Those pits are charcoal cabinets and offset stick burners interesting time trying to monitor all those Temps, and catch them at probe tender.Comment
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Welcome to brisket cooking. You haven't really cooked brisket until something has gone terribly wrong and you've muddled through. You've gotten some great advice here. Relax, follow the advice, have a little fun putting together how you'll tell the story of the stopped cooker, and enjoy your brisket when it's done.Comment
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Checked the brisket with inserting a temperature probe and found it to be like melting butter in most parts of the brisket. There were a couple that offered a very small amount of resistance. I took the brisket off the grill, wrapped it in butcher paper and put it in my faux cambro between layers of bath towels for some additional insulation. I plan on leaving it there, and not opening the cambro until about 7pm Eastern (it's 1pm now) to check the temp. I think that I'll probably put it, still wrapped, in the oven at that point to keep it warm if the brisket temperature has dropped below about 155F.
I'll probably set the oven temperature to somewhere between 170F and 190F depending on the brisket temperature.
Carving time is 9pm.Comment
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Sounds like a first cook gone right. Nice Picture. On my first brisket, it was the stall that got me worried.
The Pellet feed problem maybe the pellets. I had a couple of pellet feed problems using pellets by Pit Boss. Switched to a Traeger grill and Traeger pellets, no problem so far.
There is a wealth of fantastic information on this website. Everyone is very helpful.Comment
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If I had to wait 20 hrs for some brisket , I think I'd rather get in a plane fly to Houston (never been), find a good BBQ joint have a great BBQ lunch, do some sight seeing maybe take in a ball game , stay overnight, fly back, probably in under 20 hours!! Just say'n !Comment
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I learned a lot on this thread.Comment
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looks like a great 1st brisket! Congrats and thank you for sharing it with us.
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I appreciate the detail of the thread...it has been a while since I have cooked a brisket and I need to cook one for a dinner we are hosting (it got re-scheudluded to Aug)Comment
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I have had, what might be called, brisket issues. I feel for your concern. With familiarity come confidence. Every cook has left me more experienced. Ate every one of them. Satisfied it was the best I could do with what I had at the time. Relax, the beauty is the dance. Eventually you will have lots of good stories and have eaten lots of great Q. Smoke on my brother.
My first was an electric box. 40 hours later, I was damn proud of my cook, as were others.Comment
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