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Overnight brisket

I'm doing my first overnight brisket and have been struggling with temps all night. I thought I had it stabilized at dome 250 or so, but a couple hours in it was up to 300. So it was cooking faster than expected. I adjusted the vents a bit but it wouldn't come down. I started at 6:30 (now thinking way too early) and by 9:30 or so it was at 150-160. I foiled, injected and added beef broth in the foil at 160 b/c I didn't want it to be too dry. Now the dome temp has come back into the 225-250 range, and I've take it out of the foil to get some bark on it.. But I've just watched my digital thermometer drop 8 degrees (from 185 to 177) in the last 30 minutes or so.. Is this natural? Does the stall do that? Thanks for any help!
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Blog: http://datcue.wordpress.com
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Comments

  • bccomstockbccomstock Posts: 332
    Now at an 11 degree drop..

    Maybe the injected beef broth is evaporating and cooling it?
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • bccomstockbccomstock Posts: 332
    Reading the last bit of this link, I think it is evaporative cooling with the brisket reintroduced to the heat without foil..

    http://www.genuineideas.com/ArticlesIndex/stallbbq.html
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • shtgunal3shtgunal3 Posts: 2,902
    I haven't done a brisket yet but I have had pork butts and beef roasts to drop temp while in the stall.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • bccomstockbccomstock Posts: 332
    Well, it just finished.. Temp apparently kept rising to just over 300 again.. Gotta work on my temperature stability skills.. It had a decent bark, and the probe slid 'like buttah'.. I FTC'd it with a heating bag from a casserole carrier and my digital thermometer.. Will post pics later. For now, sleep.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • SmokeyPittSmokeyPitt Posts: 5,983

    Reading the last bit of this link, I think it is evaporative cooling with the brisket reintroduced to the heat without foil..

    http://www.genuineideas.com/ArticlesIndex/stallbbq.html

    I think you are right on the money...when you take it out of the foil the temp drops.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • You are probably sound asleep right now (wish I was). The temp drop had to do with the foil and evaporative cooling as well. When you foil, it actually does not allow for the evaporative cooling so it allows the meat to get much hotter much faster. Once you pulled the foil, it allowed for the cooling to take place. That is a significant drop but makes sense that it could happen that way if it has been wrapped up.

    As far as the speed goes, when you wrap and cook at 300, it can go as fast as 30 min per lb (I've never done it that fast but have seen guys talk about it for comps and fast cooks).

    No need to wrap unless you are in a big hurry. Sounds like you have a winner so enjoy your rest.

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  • Charlie tunaCharlie tuna Posts: 2,191
    Did you have a temperature controller on the egg?  How long did you monitor the cooking temperatures after you put the brisket on the egg?
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  • bccomstockbccomstock Posts: 332
    Thanks for the feedback y'all!

    Results are in.. Given all the issues I had, it came out great in my opinion. I think injecting and braising it for a few hours saved me. It's a tad on the dry side, but not tough. Very tender actually. Here are some pics.
    imageimage
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • bccomstockbccomstock Posts: 332
    Charlie, no temperature monitor on it.. I'm seriously considering getting one though. I watched the temps for about 30m to an hour after putting the meat on..

    I'm thinking that I may have just lit too much lump when starting the Egg.. I've also got a High Cue grate in it, so that probably contributed too.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • Solson005Solson005 Posts: 1,906
    Glad it turned out well, it looks awesome! 

    I really like my DigiQ for piece of mind it is also the only other thermometer I have besides my thermapen. 
    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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  • bccomstockbccomstock Posts: 332
    O. M. G.  I just finished up a batch of burnt ends, also a first for me, and they are extraordinary..   

    I took the point after it finished FTC'ing, cubed it up, added some Steak & Shake seasoning, brown sugar, and some Kraft Chipotle BBQ sauce and cooked them direct at 225-250 for a couple hours.. Wow.  I have been missing out.  Some of them came out a bit overcharred, but for the most part, they were amazing little nuggets of flavor.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • Good job it looks awsome to me, great cook even with the ups and downs.
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  • bccomstockbccomstock Posts: 332
    Good job it looks awsome to me, great cook even with the ups and downs.
    Thanks!
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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