Last weekend I cooked a 7 pound picnic and a 6 pound brisket side by side and noticed some interesting things. I put them on about 10pm at a steady 250 and went to bed soon after. At 6am, when I woke up, the dome temp was humming along at a steady 240. (gotta love that). Anyway, the brisket was at 155, clearly in the plaeteau. Did not have a probe in the picnic shoulder (but when I did later, it was neck and neck with the brisket).[p]Anyways, I figured since it was for dinner, I would knock the dome temp down to stretch out the plateau, and slow things down a tad. So I tapped the bottom vent nearly closed, and got the temp down to 225 (actually it went down to 205 for a few mintes, then got it stabilized at 225). What was interesting was that the brisket temp dropped 10 degrees to 145, and took several hours to get back to 155. It worked perfectly in the end, as after 19 hours it hit 190 internal, and was done just in time for dinner..and it was probably the best chunk-o-chest I have done.[p]I mainly found it interesting that dropping the temp to 225 caused the meat temp to drop substantially...even though the cooking temp was still much hotter than the meat. I guess the breakdown of connective tissue really does use up a lot of energy. [p]And I learned that slowing things down once you hit the plateau really does a nice job on producing a most-tender brisket.[p]Just some things I thought might be worth mentioning.
Have a great week.