Brisket stall?

yzzi · January 12

I put my first egg brisket on at 9:30 (almost 2.5 hours ago) and the meat is reading 171 already. Did I blow through the stall? I thought stalls occurred around 160. Grid temp did jump for about 20 minutes to 350 even thought the dome thermometer read 300 (will calibrate it after this). I got the dome back down to 250 but the meat is at 171 already (note I am doing travis' method so it's a higher temp). Seems a little too fast, but I know that every brisket is different.

The Cen-Tex Smoker · January 12

you are good. should stall out right there

The Cen-Tex Smoker · January 12

you won't stall out as long in a braise as you will cooking it dry but it should have a little stall right around here

yzzi · January 12

Yep, you're right, stalled at 171 and has dropped to 167. Looking good for dinner. Do you guys foil wrap brisket like pork or just let it rest?

The Cen-Tex Smoker · January 12

I wrap to hold it for an hour or more after the cook. Don't put too much liquid in there (I don't put any) or it will wreck any bark you have. i think it kind of makes the meat a stew like texture too. I like it really dry on the outside

rustypotts · January 12

Don't mean to hijack the thread but this is brisket related. I'm using the Travis method, 300 dome in pan with marinade. I have an 8 1/2 lb packer before trimming. I'm looking for a theoretical cooking time? Is the any rule of thumb per lb?

The Cen-Tex Smoker · January 12

hr per lb

The Cen-Tex Smoker · January 12

Yzzi- Travis is off training in CA so I'll try to help where I can. I don't cook this way but I'm very familiar with it. Once you come out of the stall, I would pull from the liquid to finish. You'll get a better bark all around this way. It will also dry it out for the hold so when you wrap you don't have too much liquid in there. Good luck and let us know how it goes.

Eggbeater · January 12

I'm new here. What is the 'Travis Method'?

rustypotts · January 12

Eggbeater said:

I'm new here. What is the 'Travis Method'?

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

rustypotts · January 12

The Cen-Tex Smoker said:

Yzzi- Travis is off training in CA so I'll try to help where I can. I don't cook this way but I'm very familiar with it. Once you come out of the stall, I would pull from the liquid to finish. You'll get a better bark all around this way. It will also dry it out for the hold so when you wrap you don't have too much liquid in there. Good luck and let us know how it goes.

Cen-Tex......what's your prefered method? I've got a good looking brisket. It looks long in the point and short in the flat. It is Angus choice. Even though it is small it has a lot of point. I could go the lower slower method. This is my first brisket so I'm open for suggestions. I think I've read all the brisket threads on the net!

yzzi · January 12

Thanks cen-Tex, I will pull from liquid after stall. I've always liked bark on mine. Good luck rusty, hope yours (and mine) turn out great.

The Cen-Tex Smoker · January 12

Rusty- rub it (no mustard or anything) and cook it dry at around 275-300. I use either my adjustable rig or Platesetter with grid on top of that. When I go Platesetter, I do a 9.5x13.5 foil pain on the grid with the v rack in the pan. No liquid or maybe a little water if the drippings start to scorch. It's the old school way. Smoke and spice. I prefer oak.

Eggbeater · January 12

rustypotts said:

Eggbeater said:

I'm new here. What is the 'Travis Method'?

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

Thanks for the link. That's a little different than I'm used to. Where I'm from (East Texas) we wouldn't think about braising a brisket. Seems more like yankee pot roast to me.. I"m used to more like the way The Cen-Tex Smoker does it.

rustypotts · January 12

Ok....thanks guys. I will pick my poison.

MrCookingNurse · January 12

Seems more like yankee pot roast to me.. =))

yzzi · January 12

Whatever it is, it smells great and I can't wait to eat it. 183 and climbing.

yzzi · January 13

Well it turned out not too bad. It was a bit dry in the pieces I ate, but it tasted nice and smokey. I couldn't let the allegro drippings go to waste so I spooned the onion and some of the drippings on some brussel sprouts and they turned out great. All in all it wasn't bad for the first time on the egg. Will definitely hunt around for a packer next time. Thanks cen-tex for your help!

Sprouts

My poor plating

The Cen-Tex Smoker · January 13

looks pretty good to me. I know guys on here that do prefer flats but I can 't get them to act right.

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