Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Head Scratcher...no stall on whole brisket...14 lb done in 9 hrs?

Crispix49Crispix49 Posts: 186
First, I want to say that I am a long-time lurker, now a first time poster.  Bought an LBGE January of this year, and I have lurked on this forum for months gleaning nuggets of wisdom from many of you; so thank you for that.

I feel like I am not an expert, but not a beginner on the BGE anymore; my most recent cook has me wondering what happened and prompted me to actually post a question.  Put on a whole 14 lb brisket (rubbed w/Cow Lick and used about 5 or 6 mesquite wood chunks).  Got Egg stabilized at around 280 prior to putting on the meat at 11pm last night figuring about 1 hour per lb cook time...I then waited an hour+ before going to be to let temp get back up.  Woke up a couple times in the night to check remote therm and I noticed the grid temp hovered between 220-240, but the food temp was rising quckly.  Since I have done a number of butts and this being my 3rd brisket, I figured that a major stall around 170ish was about to happen...but it didn't.  Kept climbing up to 195 when I started checking it with a fork.  I pulled at around 200 and FTC'd, cut off point and made burnt ends with it. 

Is this common or is this a case of "every peice of meat is different"?

The core issue here is I pulled off the meat around 8am; the brisket was supposed to be for a New Years Eve block party starting at 6pm, so I will have to re-heat later, which I know is not optimal for brisket.

Thanks again, and I look forward to actually contributing more to the conversations now.


Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs!

Comments

Sign In or Register to comment.