Got a 7lb USDA Choice Brisket Flat from Costco and following Meathead's instructions more or less, I am now at a point in my cook that I am not stressing about yet but is something I was thinking about when I put the probe into the thickest part of the slab. I basically gave it 3 hours @ 235F, above the water pan, and at almost the same time as the chart shows I am getting 153 steady for at least an hour. I waited until the last of my oak/hickory burned off and then pulled it out to wrap in 2x heavy foil to do the Texas Crutch. I felt around and found the thickest spot and poked the probe in after setting it back in the smoker.
Here is my concern. I am now up to 232F in the smoker but my meat started out at 137F!! Now I hope with the foil I am not going to have a Second Stall. Understanding the science I doubt this will happen. Just wanted to get some validation from others where this may have happened. I plan to pull out when this reading gets to 200F and then into the cooler it goes to finish. I hate opening and closing the door (I have Camp Chef Smoke Vault) to check temps if I can avoid it.
As of now about 45 minutes after putting the brisket back we're at 149F. I am really hoping that this will `power through' as Meathead indicates in the instructions lol. https://amazingribs.com/tested-recip...finitive-guide
Last edited by jdanham; January 1, 2018, 09:39 AM.
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The temperature drop is normal. You won’t have much stall if any. When you get to about 200F, rather than pull it out, probe it in a couple of places to check tenderness. Pull when probe tender.
"Patience grasshopper" it will happen, but at 160, you're not likely very close yet. Start checking at 185-190... maybe... Hope you weren't planning on this for a 7:00 dinner party... Good luck & enjoy!
I made an executive decision after poking the meat in the smoker to move it to the faux cambro cooler to rest. Again, watching the slow decline in the temperature, I decided at around 170 (it was 8pm and the guests were getting restless lol) to assemble in the dining room and begin carving. I made Meathead's Texas mop sauce and there was plenty of au jus to drizzle on the serving platter. In my opinion it was a bit dry, but everyone thought it was excellent.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Good luck & enjoy!
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