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Head Scratcher...no stall on whole brisket...14 lb done in 9 hrs?
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.
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!
Large & Mini owner
UGA Alum - Go Dawgs!
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UGA Alum - Go Dawgs!
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