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Brisket stall?
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yzzi
Posts: 1,843
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
Comments
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you are good. should stall out right thereKeepin' It Weird in The ATX FBTX
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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 hereKeepin' It Weird in The ATX FBTX
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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 outsideKeepin' It Weird in The ATX FBTX
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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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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.Keepin' It Weird in The ATX FBTX
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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'?
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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.
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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.Keepin' It Weird in The ATX FBTX
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rustypotts said:Eggbeater said:I'm new here. What is the 'Travis Method'?
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. -
Ok....thanks guys. I will pick my poison.
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Seems more like yankee pot roast to me..
)_______________________________________________XLBGE -
Whatever it is, it smells great and I can't wait to eat it. 183 and climbing.Dunedin, FL
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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!SproutsMy poor platingDunedin, 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.Keepin' It Weird in The ATX FBTX
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