Anyway to extend the stall? ;)

MaskedMarvel

Greetings friends!

We don't want to eat this brisket for another 16 hours. ... It went waaaaay faster to the stall than we were expecting..... ....

Water spritz to encourage the evaporative cooling effect? Take it off now and turbo for two hours tomorrow? Turbo now, eat brisket at midnight, and then turbo a pork butt?? YOU MAKE THE CALL!!!!

We have a Guru. It doesn't want to hold a lower than 225* temp...
Thanks!

Happy weekending!
8-Damien

SGH

What size is the brisket and what's the internal temp right now?

Tjcoley

What temp is the Egg? What temp is the brisket? How big is it?

nolaegghead

Be calm and carry on at 225F.  Then FTC with a few hot bricks.  You can hold FTC for 10 hours, longer if you have a Pelican cooler and you can always throw it in the oven and extend that.  Just leave it in the foil and don't open or cut it up until you're ready to eat.

NPHuskerFL

@MaskedMarvel‌ how many # brisky and is it a flat or packer? I'm understanding the question to be....how you can make the stall last longer correct?

MaskedMarvel

I have the Engel hotbox at the ready.

Maybe throwing some bricks in there isn't a terrible idea...

MaskedMarvel

NPHuskerFL said:

@MaskedMarvel‌ how many # brisky and is it a flat or packer? I'm understanding the question to be....how you can make the stall last longer correct?

Exactly.

It's a 14 pound packer. Dry aged. A real beauty...

MaskedMarvel

Sorry. Missed a few replies there.

The BGE is set for 225* - the Guru keeps kinda pushing the temp up. Frustrating.

I'm in the stall at 163* on the brisket at two meat probes.

nolaegghead

Dry aged?  That will cook faster, but don't worry about it.  Just take it off when it's done, you might have to be up early in the morning, or late at night.

NPHuskerFL

@MaskedMarvel‌ 14# packer could take 3 hrs or 6 hrs in the stall at 225℉. But, then ya threw in a curve ball...dry aged tends to cook much quicker. So this will likely prove to be unpredictable. Also I've never purchased a dry aged brisky. NY Strip and other steaks yes but, Brisky never even seen one offered.

SGH

If you are wanting to extend the stall you can add a big water pan and drop your temp to 200 with no problem at all. Your color should already be set as well as your smoke profile. This will definitely extend the stall. I can't tell you exactly how long but it will slow things down for sure without hurting anything. Hope this helps my friend.

anzyegg

Some great knowledge on this thread. I'd listen to them.

SGH

@anzyegg‌
I could be making that up!

NPHuskerFL

@MaskedMarvel‌ you're using two probes. Assuming one is in the point and one in the thickest part of the flat. You want to pull according to the flat. The point can slightly go over the mark and be fine. The flat not so much as it will dry out quickly due to low fat content (that and as you said it's dry aged). Anything dry aged will cook faster.
Christmas Vacation (8/10) Movie CLIP - Turkey Din…: http://youtu.be/qTwXudZTWQA

nolaegghead

The water pan is a good idea.  It'll be a big evaporative cooler/heat sink.  However, your digiQ will try to compensate for it...i'd do it anyway

MaskedMarvel

I just happened to have my
Maverick in the car so we are monitoring this brisket at multiple locations.

Speaking of which - my friends' Maverick probe crapped out on them. They put it in the dishwasher. Heh.. Maverick is sending replacement probes. Great customer service.

lousubcap

I'll admit it-dry-aged brisket virgin here.  Good info above.  Here I think SRF brisket is $$-I can only imagine a dry-aged hunk of beef.  Not sure how quickly you got to 163*F but it could be a stretch to get into the FTC window.  However, go with the above water-pan and make sure you are driving this cook by the flat-that's where the finish-line indicator will be.  FWIW-

SGH

@MaskedMarvel‌
I will offer one last trick in case the need arises. If you have not passed 180 internal temp you can pull the brisket and put it in a pan covered with foil then place in a oven between 150-170 degrees for a few hours. Then when ready to resume cooking unpan and place back on the egg. If you are not experienced at looking for skin pull and shrinkage I would not recommend this. However if you are familiar with what you are looking for then this can and will work like a charm. I would rather see you use the massive water pan and temp drop. But the astute chef can use either with excellent results. Good luck my friend

MaskedMarvel

We ended up adding water, lowering the grate to 210, and using the ramp feature of the guru. Brisket was pulled off at 195* at about 6:30 this morning for the party at 11:00. Might have had about a ten hour stall there.

Thanks so much for the extra time you all took to help. We are go for a five year old's birthday!!!

8-Damien

lousubcap

Sounds great-let us know how the eats work out...and don't slice til ready to eat as it can dry out before your eyes.

MaskedMarvel

Well here it is. I didn't get any - had to drive back to NC for work. But reports are the kids at the party and parents really enjoyed it!

Thanks again for all the help gang!

MaskedMarvel

No pic. Hmm...

lousubcap

Home run...Congrats and thanks for sharing. Go USA!

johnmitchell

Wow all that stress..Great result..That looks fantastic..Congrats

DMW

Wow, you really dried that out.  :-& Just kidding, that looks amazing!

NPHuskerFL

Looks like ya did it up real good! Nice job

Ktim

Nice, very nice!

Wolfpack

@MaskedMarvel‌ where do you find your briskets locally?

MaskedMarvel

Wolfpack said:

@MaskedMarvel‌ where do you find your briskets locally?

I was getting them through the restaurant, which still isn't a bad deal.

New York Butchershop on Cone seems to have CAB for decent prices. I have a gift certificate there and haven't cashed it in yet. Might have to do that...

MaskedMarvel

Might be worth mentioning - I THINK I can get my friends briskets too. Lemme ask what the deal is with the sous chef. He can be pretty helpful. Sometimes.