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Brisket Plateau

Bob In TexasBob In Texas Posts: 111
edited 5:04AM in EggHead Forum
Does a brisket(5#) hit a plateau like the butts? My grill temp. has been holding at 225°, but the brisket temp. is staying steady at 161° for awhile now, and not rising. It's been on about 4½ hours..... Just sit and wait for the 195° mark?


  • gdenbygdenby Posts: 5,838
    Bob In Texas,[p]Yes, briskets plateau like butts. The plateau is when the collagen/gristle is absorbing the heat, and turning to gellatin. [p]gdenby

  • Bob In Texas,
    Hurry up and wait. Sounds like your on track.[p]Mike

  • stikestike Posts: 15,597
    Car Wash Mike,
    moe, to larry: "hey! >slap< Wake up and go to sleep!"

    ed egli avea del cul fatto trombetta -Dante
  • gdenby,
    Thanks guys. Man, I didn't know it could be so easy. I sneaked a peek a few min. ago, and WOW! did it ever look good. Now, back to sleep.

  • 2EggTim2EggTim Posts: 170
    Bob In Texas,
    As the others stated, they do plateau like butts. I use the scientific method I learned here in the forum 1 1/2 to 2 hours per pound. Then unscientifically, I plan for another 5 hours or so because my briskets evidently do not cook like everybody elses does. Mine are never done in that length of time.

  • 2EggTim,[p]The reason yours don't finish on time has to do with the lesser known but more important scientific term. "It's done, when it's done". LOL
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