First brisket on - Questions

Philicious · January 2012

Guys - I have a 1.6 pound brisket that I just put on the BGE - platesetter, legs up, drip pan with water, Cast iron grid, brisket. I have a Maverick thermometer with the grid probe and food probe.

I am worried about the plateau temp and the ultimate temp. I read somewhere that the plateau temp is around 170 and that I should pull it off at around 190-195 before resting.

Is this right? Any other thoughts?

Mighty_Quinn · January 2012

Is 1.6 lbs right? Seems small for a brisket.

Philicious · January 2012

Yes. It came out of a Black Angus, pasture raised, grass fed cow. I am told that Blank Angus have smallish briskets. Of course, it is all up to the butcher.

Jasper · January 2012

I don't think there's an exact plateau temp for every slab of meat but it's in that area. Sounds like you got it all sorted out, let'er rip and post the results....with pics!

Mighty_Quinn · January 2012

Yeah, your method looks good. Let us know how it goes.

Philicious · January 2012

Yes. It came out of a Black Angus, pasture raised, grass fed cow. I am told that Blank Angus have smallish briskets. Of course, it is all up to the butcher.

Philicious · January 2012

I have a dome temp of 210 and a grate temp of 240. Does that sound like the correct differential?

Mighty_Quinn · January 2012

Usually, it's the other way around...dome temp reads higher for first part of low and slow. Is your grate probe away from the edges where the rising heat isn't blocked by plate setter? It should be...

Mighty_Quinn · January 2012

Dome thermometer calibrated?

Philicious · January 2012

The set up.

Philicious · January 2012

Placement.

Philicious · January 2012

I'll post this although it may be premature - depending on how it turns out. I used a liquid marinade for a few hours, then sprinkled some Dizzy Pig and let it sit overnight.

Mighty_Quinn · January 2012

Setup/placement looks good....I would roll with it then, keeping the grate around 240. It should even out and stabilize once you leave the lid closed for a while....maybe that was the difference...dome had not restabilzed after opening.

Philicious · January 2012

Thanks, MQ. I'll keep everyone posted. I have heard that briskets were hard to do on the BGE. Like NakedWhiz said, it's only meat and money.

lousubcap · January 2012

You should wrap in HDAF and a couple of towels and place in a cooler for at least an hour before slicing once you get where a thermometer probe will slide in and out of the thickest part of the flat without any resistance-can be 190-205*F.

here are a few links with great brisket info:

http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/Bubba_s_Brisket.php
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
You can overload on brisket info- Enjoy!

Philicious · January 2012

Seriously. This little piece has been on since 10:15 EST. At about 11:30, I believe it started the plateau at 158. It has been at an internal temp at 160 through 2:45. I had to take a peek. Looks good but I am wondering if I am going to end up with a piece of lump.

Philicious · January 2012

Now I have an internal of 153.

Philicious · January 2012

162 internal at 3:15 p.m.

Squeezy · January 2012

Hang tough man ... it will be OK \:D/

Philicious · January 2012

174 internal - that plateau freaked me out.

Philicious · January 2012

pulled it off at 5:15 with an internal of 192. wrapped in 3 sheets of foil and 2 towels. resting.

lousubcap · January 2012

I have no idea how this will finish but you get top marks for hanging in there and trusting the thermo. Based on the info-slice it thin and enjoy-I may have to call an audible and cook one Monday just because I am hungry over this story!

Shiff · January 2012

Please let us know how it came out - I've never seen a brisket that small. I usually cook them 14-18 pounds.

Philicious · January 2012

Here you go. Being a novice, I was surprised that this small a piece would take so long - 7 hours. Very tasty but I will inject my next one an hour or so before I take it off. Thanks for the positive comments - I was tripping on this one.

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