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Brisket Plateau?

LPofFiveLPofFive Posts: 2
edited January 2012 in Beef
4 hrs into my first brisket smoke, I've got a little 4lb flat that's been at grate temp of 208-235.  Meat probe was at 153 when I got home from some errands and grate was at 208.  Opened bottom vent up a little and brought temp back up to 225.  Meat probe hasn't changed in last 15 min since I got home.  Question is: doesn't this seem to be a low temp for the plateau?  Appreciate any insights.  

I'm just going to leave it alone - not worried - more curious than anything else....

Comments

  • lousubcaplousubcap Posts: 16,211

    You have the right approach-here are a few bits of info:

    I only have access to flats which I cook on a LBGE about once every 4-6 weeks. They run 5-8#'s and I see around 1.8-2.1 hrs/# at a calibrated dome of 250*F +/- .  With indirect cooks the dome is about 20-40*F hotter than the grate unless the dome is shut for an extended period of time at which time they get close to equilibrium.  Your plateau may be a bit early but every hunk is different-and 15 mins is nothing with the brisket.  I've seen around a 4 hour stall at 180*F-no easy way to tell. Brisket-always fun, always different and always a journey...here are a few sites with great info:
    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/Bubba_s_Brisket.php
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    You can overload on brisket info- It will turn out well and don't forget to give it time to rest -aka wrap and pack in a cooler before slicing.  I am getting hungry:) Enjoy-

     

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Thanks, Lou.  It's been another 1.5 hrs and the meat temp has risen three degrees.  Just going to give it time - after all there's football to watch....

    You're right about overloading on brisket info!  That Amazing Ribs site is a new one to me - thanks for sending link.  He mentioned foiling at the plateau - I may go try that now.

    I used a rub from Angelo's (awesome BBQ joint over in Fort Worth), overnight in fridge, no injections, and just going low and slow....

    LP

  • You are in good shape. Plateau is usually between 150-170 (give or take a few degrees. A brisket can sit in this range for several hours (depending on size) so leave it alone and let the magic happen.


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • boatbumboatbum Posts: 1,273

    Don't be concerned if during the plateau - the internal temp drops a couple of degrees - its just doing its melting thing.

     

    Cookin in Texas
  • ChubbsChubbs Posts: 6,920
    edited March 2012
    Man, this guy has been cooking a brisket since mid-January??!! That's a hell of a plateau..... =))
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Man, this guy has been cooking a brisket since mid-January??!! That's a @#!*% of a plateau..... =))
    Ha! Nice
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • boatbumboatbum Posts: 1,273
    must be grass fed beef.
    Cookin in Texas
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