So I've done brisket many different ways, in many different cookers and it seems like this happens to me a lot. I don't know, maybe it's a 'perception' thing? Maybe not...
So, luckily, I have a Fireboard - and I can prove it!
I've noticed this multiple times, whether open, whether wrapped, or, like last night, in a foil boat. I get to the high 180s or so, and the thing stalls out again, and in some cases, actually DROPS in temp, in spite of me continuing to push my temps up, as I'm trying to power through and finish the cook - because it's getting late, or I'm exhausted, or I've run out of beer or had too MANY beers! lol
Either way...
Pics for proof!
Here, you can see a second stall at the end - now, some people might say this is due to me letting my fire and temp go down, whatever, but I was being aggressive toward the end with fire management, because I had been out there over 12 hours.
In fact...
You can see above, this actually dropped in temp down to 188.2 or so before it responded to my really pushing the fire up close to 300ºF on that lower rack (which means well over 550ºF in throat opening temps.
It's just baffling for me - like I said, I see it when left unwrapped, when wrapped, and in the foil boat. So if it were evaporative loss and cooling like the normal stall (which you can clearly see on the first graph, yesterday was at 155-156, and you can see where I put it in the foil boat around 3-3:30PM and it began to climb again.
But what is with this hitting 188ºF and then taking forever to get to the 200ºF mark? I literally lost temp for half an hour, cranked my pit temps to get it to hit 190ºF internal, and pulled it.
This is one of the things that makes brisket so frustrating for s many people. It is SUCH a huge commitment. I literally spent 14 hours yesterday cooking this thing. THEN, it is so big, I gotta decide what to do with it. I wrapped and put in my toaster over, but in spite of literally 3 solid layers of unbroken foil for my foil boat, then folding together the edges of two pieces of foil (trying to 'crimp' the seam) to wrap it and doing that with TWO 'wrap' layers, this thing literally has 5 layers of foil on the bottom, and I still see grease leaked down into the bottom of my toaster oven I'm going to have to clean out... <sigh>. Sheesh.
Brisket is a mess! And a hassle... and my wife isn't even all that fond of it, so I end up giving a bunch of it away. I can't sell it like I can pulled pork or chikkin because I have to charge so much, people love it, but don't want to pay $30/lb. I have offered it at $22/lb and still no one orders it. I can sell PP at $12-13/lb all day, though. And, of course, PP is a zillion times easier.
But it's brisket... you know, it's BRISKET! I would love to have 10 briskets all going, run the pit all night and all day - and then let someone ELSE deal with the handling, cleanup, slicing, portioning, hell, even the eating! lol
I like it alright, but by the time I've spent that much time and effort cooking, I'm pretty well not hungry, even the next day - like today, I'm not 'excited' about trying this brisket.
I will, though.
This SHOULD be a PERFECT brisket, by all accounts. It SHOULD be amazing!
I bought a Prime packer.
I wet aged it around 60 days in the fridge.
I seasoned with just kosher salt & 16 mesh black pepper.
I cooked it on a traditional offset smoker - with pecan wood.
I placed it in a foil boat after it stalled a couple hours.
I took it to 190ºF - not 203-205ºF where I risk overcooking, pot roast texture, crumbling, etc.
I wrapped tightly in multiple layers of foil and held it.
I did a LONG hold in a controlled 150ºF temp in our toaster oven.
I mean, it literally should be the best, most amazing, most tender (but not overcooked or crumbly), most perfectly seasoned/flavored brisket I've ever made...
RIGHT????
I guess we'll see... lol
And my wife will STILL be underwhelmed by it. <sigh>
The story of my life.
So, luckily, I have a Fireboard - and I can prove it!
I've noticed this multiple times, whether open, whether wrapped, or, like last night, in a foil boat. I get to the high 180s or so, and the thing stalls out again, and in some cases, actually DROPS in temp, in spite of me continuing to push my temps up, as I'm trying to power through and finish the cook - because it's getting late, or I'm exhausted, or I've run out of beer or had too MANY beers! lol
Either way...
Pics for proof!
Here, you can see a second stall at the end - now, some people might say this is due to me letting my fire and temp go down, whatever, but I was being aggressive toward the end with fire management, because I had been out there over 12 hours.
In fact...
You can see above, this actually dropped in temp down to 188.2 or so before it responded to my really pushing the fire up close to 300ºF on that lower rack (which means well over 550ºF in throat opening temps.
It's just baffling for me - like I said, I see it when left unwrapped, when wrapped, and in the foil boat. So if it were evaporative loss and cooling like the normal stall (which you can clearly see on the first graph, yesterday was at 155-156, and you can see where I put it in the foil boat around 3-3:30PM and it began to climb again.
But what is with this hitting 188ºF and then taking forever to get to the 200ºF mark? I literally lost temp for half an hour, cranked my pit temps to get it to hit 190ºF internal, and pulled it.
This is one of the things that makes brisket so frustrating for s many people. It is SUCH a huge commitment. I literally spent 14 hours yesterday cooking this thing. THEN, it is so big, I gotta decide what to do with it. I wrapped and put in my toaster over, but in spite of literally 3 solid layers of unbroken foil for my foil boat, then folding together the edges of two pieces of foil (trying to 'crimp' the seam) to wrap it and doing that with TWO 'wrap' layers, this thing literally has 5 layers of foil on the bottom, and I still see grease leaked down into the bottom of my toaster oven I'm going to have to clean out... <sigh>. Sheesh.
Brisket is a mess! And a hassle... and my wife isn't even all that fond of it, so I end up giving a bunch of it away. I can't sell it like I can pulled pork or chikkin because I have to charge so much, people love it, but don't want to pay $30/lb. I have offered it at $22/lb and still no one orders it. I can sell PP at $12-13/lb all day, though. And, of course, PP is a zillion times easier.
But it's brisket... you know, it's BRISKET! I would love to have 10 briskets all going, run the pit all night and all day - and then let someone ELSE deal with the handling, cleanup, slicing, portioning, hell, even the eating! lol
I like it alright, but by the time I've spent that much time and effort cooking, I'm pretty well not hungry, even the next day - like today, I'm not 'excited' about trying this brisket.I will, though.
This SHOULD be a PERFECT brisket, by all accounts. It SHOULD be amazing!
I bought a Prime packer.
I wet aged it around 60 days in the fridge.
I seasoned with just kosher salt & 16 mesh black pepper.
I cooked it on a traditional offset smoker - with pecan wood.
I placed it in a foil boat after it stalled a couple hours.
I took it to 190ºF - not 203-205ºF where I risk overcooking, pot roast texture, crumbling, etc.
I wrapped tightly in multiple layers of foil and held it.
I did a LONG hold in a controlled 150ºF temp in our toaster oven.
I mean, it literally should be the best, most amazing, most tender (but not overcooked or crumbly), most perfectly seasoned/flavored brisket I've ever made...
RIGHT????
I guess we'll see... lol
And my wife will STILL be underwhelmed by it. <sigh>
The story of my life.
🔥🔥🐿️
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