Another brisket thread

Wolfpack

I've been wanting to do a brisket since the NOLA brisket camp gave me the inspiration.

So this morning I decided today was the day. Started with a 13 lb choice brisket that I hacked to pieces trying to trim. Salt and pepper and placed on the egg with oak chips for smoke- couldn't find chunks at the two stores I went to.

Going with a temp of 250 and cheating with the cyberQ.

johnmitchell

Looks Awesome so far....wait I think I can smell it from up the road. Good luck and have a great day.

:-c

Foghorn

Good start.  Keep the pics coming?

Wolfpack

153 internal- grid temp up to 275-

Wolfpack

anyone seen a stall at 150 range? I've been at this temp for an hour- actually lost 2 degrees.

lousubcap

The stall can happen anywhere the beef hunk decides (150 is the low end and I have been up to 170 before it hits)-but with running at 275*F on the grid it won't last forever.  Looks like a real banquet awaits!

Wolfpack

I wrapped the brisket for 2 hrs and now have temp up to 350- going to try to eat a slice tonight. I have 3/4 probing like butter but part of the flat is being difficult. Never seen the flat finish after the point.

SGH

@Wolfpack‌
In bumping this so I can delve deeper when time permits later to night. The stall can happen sub-150's. It absolutely can and will depending on several factors. I will discuss them in depth later tonight. I can't believe some one hasnt jumped on this for you, but I will later brother Wolf.

Wolfpack

Thanks @sgh- knew you would be along at some point. Just the first time I have seen a stall this low on a brisket. But one thing I have learned is each piece of meat is different- guess that's what makes it fun

SGH

@Wolfpack‌
If you can call me around 9:00pm. It will save me a lot of typing my friend. You can even call me collect if need be. Name is Scottie.

nolaegghead

Generally the lower the cooking temp the lower the commencement of the stall.   Less humidity in the smoker also lowers the stall.  If you have brined meat, it increases the stall temp, all things equal.  More surface area to volume (imagine a squashed butt) also lowers the stall.  Less fat cap decreases the stall.  That's all I know.

Ladeback69

I have had a stall at around the 150 mark, but I was also having an issue with rain interfering with my airflow and had to open the vents up. If you have wrapped it and up the heat it should get there soon. Did you add any liquid when you wrapped it? I have never had to wrap a brisket, but I am sure it will happen sometime. Good luck.

SGH

Forgot to give you my number in my haste. Sorry. 228-627-5400.

Wolfpack

It's off- will let you know how it turned out when I slice but doesn't feel like one of me better ones. Maybe I'll be surprised-

Wolfpack

Would give it a 5 out of 10- wife liked it but after going to Franklins I am ruined. I think the high heat at the end turned the fat almost bacon like-

lousubcap

@Wolfpack-Given you have been to the contemporary  Holy Grail then you are:

a.  fortunate to have enjoyed Franklins and 

b. cursed to have Franklins as a comparison...

c. but enjoy the ride.  May be better than you think and we are our own toughest critics.  Off the soap-box.  Enjoy the eats!

SeahawksEGGHead

Wolfpack said:

Would give it a 5 out of 10- wife liked it but after going to Franklins I am ruined. I think the high heat at the end turned the fat almost bacon like-

Normally, I would ask here "and what's wrong with bacon?"