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Superbowl brisket - help

Im making a briket for superbowl tomorrow, is a 13 pounds packer. I started about 3 hours ago, temp has been around 300, but had it aroun 330 for a little while. Temp right now on the brisket is 160, is that normal? Comments very appreciated! Thanks
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Comments

  • U_tardedU_tarded Posts: 1,239
    it will stall for a long time in the 160-170 range thats where the magic happens.  at 300 your probably in the 1 hour per pound range give or take.  sounds like your on the right path start checking for doneness in the thick part of the flat around 190ish and when it probes like butter your golden.
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  • dgvdgv Posts: 32
    Btw, Set up is ps legs up, drip pan w/water.
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  • dgvdgv Posts: 32
    I think ive got the temp stabilized at 260 dome, 280 grid. Im afraid is going to be done sooner thet i expected. Whats the longest time recommended to ftc?
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  • Solson005Solson005 Posts: 1,905
    edited February 2013
    Here is a good explanation of FTC for long periods of time. I hope this helps. Naked Whiz Cooler Holding
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • dgvdgv Posts: 32
    Thanks! Very informative.
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  • dgvdgv Posts: 32
    Thanks! Very informative.
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  • nolaeggheadnolaegghead Posts: 12,415
    If your grid thermometer is "in the shadow" of the plate setter or whatever is making the indirect shadow, and you think it's accurate - you may want to check the calibration of your dome thermo. It should be the same or 20-30F higher than the grate.

    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • dgvdgv Posts: 32
    So, brisket torned out ok, it had good flavor and was pretty moist, but the crust was a bit dry and difficult to eat. Itmtook 19 hours to reach 200, then went ftc for 1.5 hours. I wonder what made the crust tough? I have a pic but i can upload it from my ipad. Overall i think it was a good first try. Thanks for the help and for all the info in this forum. For dessert, a romeo y julieta wide churchill!
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  • Solson005Solson005 Posts: 1,905
    No problem the Naked Whiz website is like a consumer reports for all things Big Green Egg and a great place to find information as well as this forum. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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