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Brisket help/?

Fish166Fish166 Posts: 3
edited June 2012 in Beef

You guys have bailed me out before, so I am hoping you can hook me up again with some good advice.  I am trying my first brisket, I  was a little aprehensive to try a full 12 to 13lber on my first try.   I had my meat man cut a packer in half and am cooking the point half.  I have probably read too much on the darn things, but have a couple of problems going.

I put the 6.5 lb on my LBGE at 8:00AM with my dome temp between 275 and 250.  Pulled my meat of the fridge an hour before throwing ii on the grill and after reading your recommenndations went out and bought a Polder thermometer.  All started pretty well.  Got home from Church at about 1:30PM and the LBGE dome temp was about 275' and the Polder indicating the meet temp at 176'.  Well 3 hours later and Polder is telling me 173' and my grill took a small dip to 240'.  Made a slight adjustment on the BGE and now holding a dome temp of 275.

I have read about the meat temp plateau, but a 3 hour plateau??  I have resisted the temptation to open the grill to even take a peak.  Trying to follow the rules for brisket sucess even though I did have the meat cut in half.  I know for some of you guys taking care of these newbies is a pain, but need someone to walk me off the edge before I  Your input is greatly appreciated.


  • lousubcaplousubcap Posts: 15,899
    First up-I gather your butcher halved it between point and flat...that said, nothing unusual about a 3 hour plateau and the temperature dip. I have no experience with a point only cook-so hopefully those who do will be along.  Sounds like all is behaving according to mother nature.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
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