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Brisket stall?

yzziyzzi Posts: 1,793
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.
Dunedin, FL
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Comments

  • you are good. should stall out right there

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  • 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

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  • yzziyzzi Posts: 1,793
    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?
    Dunedin, FL
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  • 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

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  • 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?
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  • hr per lb

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  • 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.

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  • I'm new here.  What is the 'Travis Method'?
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  • Eggbeater said:
    I'm new here.  What is the 'Travis Method'?
    http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1
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  • 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! 
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  • yzziyzzi Posts: 1,793
    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.
    Dunedin, FL
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  • 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.

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  • 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.
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  • Ok....thanks guys.  I will pick my poison.
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  • Seems more like yankee pot roast to me..

    =))


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • yzziyzzi Posts: 1,793
    Whatever it is, it smells great and I can't wait to eat it. 183 and climbing.
    Dunedin, FL
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  • yzziyzzi Posts: 1,793
    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
    image

    My poor plating 
    image
    Dunedin, FL
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  • 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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