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Mid cook Brisket question...

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  • Sfdrew28
    Club Member
    • Jan 2018
    • 258
    • Pacifica, CA

    Mid cook Brisket question...

    hi all...doing my first while packer brisket and thought it would take 14-16 hours. I started at 10pm last night and set the FireBoard alert if temp went over 235. FireBoard alerted me but I had my phone in silent. Lol. It was at 265 or do for four hours. I got it back to the 220 range since then but it seems like my stall is occurring at 190??? Has anyone experienced this? The probe tests show its almost done but I was expecting it to take a lot longer(I know the temp go away for a bit) and don’t want to take off too early.
    Thanks in advance for comments.

    ps-the 185 temp is a bit higher. The probe got Moved
    Attached Files
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 10022
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Any stall is possible from about 145-195 internal. I occasionally get second stalls around 188-193.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10973
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

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      #3
      HA! I had this same thing happen to me, yesterday. I am not totally sure why this happens. Other than soothing with the surface evaporation going wonky when the temp changes. I was cooking at around 275 F, then I dropped it to 225 F and the brisket stalled out at about 185 F.

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7795
        • 1521

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #4
        I agree, let it push through and be patient. That moment of perfect probe tenderness is almost upon you!!! The temp swing shouldn’t amount to anything, I cook mine at 250* as a rule anyway.

        Comment

        • Nuke em
          Club Member
          • Jun 2016
          • 756
          • Nj

          #5
          Check your probes. Make sure your not in the fat. Take another probe and stick it in the flat. If it’s like butter then your done. Make sure it in the flat not the point of the brisket. It usually takes me 8 to 9 hours at 250 for about a 10 lb hunk and and 9 to 10 for a 14 lb hunk.
          Sometimes it spikes on mine and low an behold the probe is close to the fat.

          Comment

          • Nuke em
            Club Member
            • Jun 2016
            • 756
            • Nj

            #6
            And your not at mid cook for your question, your at end cook question. Just wrap in towels and a cooler and you’ll be good to go. Or oven on low. To hold it till your ready to eat.

            Comment

            • Steve R.
              Club Member
              • Jul 2016
              • 2501
              • Elizabethtown, KY
              • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

              #7
              Nothing to worry about, imho. It's hard as hell to ever get an IT close to 200 when you are cooking at 220. Let tenderness be your guide at this point. Personally, if it's tender, I would go ahead and faux Cambro it, rather than let it sit there and struggle to heat up and dry out.

              Comment

              • Sfdrew28
                Club Member
                • Jan 2018
                • 258
                • Pacifica, CA

                #8
                I pulled about an hour later as it was definitely butterish. Was extremely juicy upon cut. Sliced in two wrapped and troweled in cambros. One surprise placed on client’s doorstep(family member suffering dementia) with instructions not to open for two hours.
                Just bought a fresh country loaf at farmers market for my brisket sandy lunch for me

                thanks for all comments. It helps to know I’m not crazy the brisket is. 😂

                Comment


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  Exactly, I have two on right now. Just wrapped in butcher paper. Both crazy.
              • Spinaker
                Moderator
                • Nov 2014
                • 10973
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
                  Smokin' Hound Que
                  Minnesota/ United States of America

                  ********************************************
                  Assistants
                  Dexter (Beagle mix)
                  Kinnick (American Foxhound)
                  ************************

                  Grills/Smokers/Fryers
                  Big Green Egg (Large) X3
                  Blackstone 36" Outdoor Griddle 4-Burner

                  Karubeque C-60
                  Kamado Joe Jr. (Black)
                  Lodge L410 Hibachi
                  Pit Barrel Cooker
                  Pit Barrel Cooker 2.0
                  R&V Works FF2-R-ST 4-Gallon Fryer

                  Weber Spirit Gasser
                  ******************.
                  Thermometers
                  FireBoard (Base Package)
                  Thermoworks ThermaPen (Red)
                  Thermoworks MK4 (Orange)
                  **************

                  Accessories
                  Big Green Egg Plate Setter
                  Benzomatic TS4000 Torch X 2
                  Benzomatic TS800 High Temp Torch X 2

                  Bayou Classic 44 qt Stainless Stock Pot
                  Bayou Classic 35K BTU Burner

                  Digi Q DX2 (Medium Pit Viper Fan)
                  Dragon VT 2-23 C Torch
                  Eggspander Kit X2
                  Field Skillet No. 8,10,12

                  Finex Cat Iron Line
                  FireBoard Drive
                  Lots and Lots of Griswold Cast Iron
                  Grill Grates
                  Joule Water Circulator
                  KBQ Fire Grate

                  Kick Ash Basket (KAB) X4
                  Lots of Lodge Cast Iron
                  Husky 6 Drawer BBQ Equipment Cabinet
                  Large Vortex
                  Marlin 1894 .44 Magnum
                  Marquette Castings No. 13 (First Run)
                  Smithey No. 12
                  Smokeware Chimney Cap X 3
                  Stargazer No.10, 12
                  Tool Wizard BBQ Tongs
                  Univex Duro 10" Meat Slicer
                  ********************************
                  Fuel
                  FOGO Priemium Lump Charcoal
                  Kingsford Blue and White
                  Rockwood Lump Charcoal
                  Apple, Cherry & Oak Log splits for the C-60
                  **************************

                  Cutlery
                  Buck 119 Special
                  Cuda 7' Fillet Knife

                  Dexter 12" Brisket Sword
                  Global
                  Shun
                  Wusthof
                  *******
                  Next Major Purchase
                  Lone Star Grillz 24 X 48 Offset

                #9
                Great to hear this was a huge success. There is just something about this nailing a brisket. It feels great. And it sounds like it went to a good spot.

                Comment

                • JakeT
                  Club Member
                  • Mar 2018
                  • 633
                  • Cowtown (NorCal), CA
                  • Lonestar Grillz 24x48
                    Forno Bravo Casa 110
                    Sunterra 60" Argentine Grill w/ Rear Brasero
                    KBQ C-60
                    Weber Kettle 22"
                    Fire Magic a660i
                    PK 360

                    Fireboard
                    Bernzomatic w/ Mapp Gas

                  #10
                  Definitely sounds like it turned out well! Always get at least a small amount of panic when the cook is going against all trends you have become comfortable with!

                  Comment

                  • Milnerair
                    Club Member
                    • Dec 2016
                    • 11
                    • Rochester, NY

                    #11
                    I did a brisket flat last weekend. It staled around 185 for a few hours but patience got me to the promised land.
                    Had rave reviews by all my guests. Gotta admit myself, it was great.

                    Comment

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