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Help with beef brisket -- is this right?

I put an 8 lb beef brisket in at 11pm last night.  The grill temp has varied between 225-260.  It's now been over 16 hours and the meat temperature is stuck at 171.  I know there's a stall, but it's been at 171 for about 4 hours.  Is this right?

The egg did go out (I think) just before I woke up at 730am, where the grill temp had dropped to 160.  I re-lit the fire and it has been going steady since then at around 240-250.


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Comments

  • Black_BadgerBlack_Badger Posts: 1,024
    Does sound like the stall. Should be fine.
    Finally back in the Badger State!

    Middleton, WI
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  • lousubcaplousubcap Posts: 6,711
    +1 With Black_Badger-guessing your "grill temp" is the calibrated dome thermo??  If that is right then you could dial it up to around 280*F+/- to get across the finish-line.  And since I'm here-only slice when ready and slice against the grain.  Probe the thickest part of the flat and no resistance in or out and you are there.  Enjoy and welcome!
    Louisville   L & S BGEs 
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  • n2wdwn2wdw Posts: 47
    Ugh, now the temperature has dropped 2 degrees to 169.  But thanks for the advice, I'll pump up dome temp to 280
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  • TerrebanditTerrebandit Posts: 1,337
    Same thing happened to me (a drop in temp to 160), so I would expect a longer cook and a drier than average flat. In a couple hours, it will push out of the plateau. If you are doing a packer, the point will be fine. Next time I do one, I'm going to keep the temp higher and finish it in foil to keep moisture content higher. It's a learning process, so I'm told.
    Dave - Austin, TX
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  • n2wdwn2wdw Posts: 47
    do you think I should take it out, foil it, and put back in?
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  • TerrebanditTerrebandit Posts: 1,337
    It wouldn't hurt anything at this point. If you do that, add a little moisture (dr pepper, OJ, apple juice - about 1/2 cup) and double wrap it in HD foil. You can turn the heat up a tad until meat temp is 195.
    Dave - Austin, TX
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  • TerrebanditTerrebandit Posts: 1,337
    You could also finish it up in the oven, after you wrap it, if you want. Not sure how much fuel you have left in your egg.
    Dave - Austin, TX
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  • lousubcaplousubcap Posts: 6,711

    Okay-never forget "It is the journey".  We all learn for the prior road-trips and there are many ways to achieve the "promised land".  Build off this and it will be better the next time-BTW adult supervisory beverages are always good!

    Louisville   L & S BGEs 
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  • n2wdwn2wdw Posts: 47
    okay, this was interesting.  I took the brisket out to wrap it, and as I did I used my thermapen to double check the temperature.  The pen went in like butter in places.  in other places it didn't.  I pulled off some meat.  where it went in like butter the meat was delicious, tender and juicy.  where it didn't the meat was delicious but a bit dried out and not as tender.  I decided to pull it.  I'm FTC'ing it now for about an hour, and we'll see how it does.

    as for the journey, I'm not sure what I would do different (or what I did wrong here).  maybe it was the cut of meat.  wegmans doesn't sell the entire brisket, so I think I got just the flat.  also, this morning the grill temp got down to 150 and I had to re-lite.  I'm not sure how long the temp was at that level, maybe that "re-set" the cooking so that's why it was taking longer.  Ah well, now I'm looking for a butcher who can sell me the entire brisket. 


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  • n2wdwn2wdw Posts: 47
    so, even though I pulled the brisket from the egg with the internal temp was about 172, it turned out great.  I FTC'd it for about an hour, and then made sure to cut against the grain.  The meat was consistently delicious and tender, and the family loved it. 
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,610
    n2wdw said:
    so, even though I pulled the brisket from the egg with the internal temp was about 172, it turned out great.  I FTC'd it for about an hour, and then made sure to cut against the grain.  The meat was consistently delicious and tender, and the family loved it
    That's a home run in my books!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • FoghornFoghorn Posts: 2,676
    Heck yeah. Home run.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • lousubcaplousubcap Posts: 6,711
    Great job; home-run for sure-congrats!
    Louisville   L & S BGEs 
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  • With brisket, it really is about feel, not temp, and it sounds like this one was perfect!  Well done!

    [Northern] Virginia is for [meat] lovers.
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