Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

16 lb Brisket cooking really fast

I put on a 16lb brisket 3 hours ago at 260-270. Maverick temp and dome temp are 260-270.  I'm concerned because internal on the maverick is showing 158.  I am happy with my probe placement so cant see that being the issue.  Any thoughts why so quick?
·

Comments

  • hapsterhapster Posts: 6,595
    You should spot check the flat with a therampen if you have one, or any instant read thermo... I think your placement may be off...

     
    ·
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,411
    edited August 2013
    normal. You are fine. A brisket that large could stall out all afternoon. Itwill get up to 170-ish in the next few hours then go take a nap. You have a long way to go.

    ·
  • krameskrames Posts: 57
    Not to hijack your thread, but I am cooking a 13 pound brisket. The flat has already hit 170 and the end toward the point is 20 degrees cooler. I rotated the brisket and I am assuming that this because of the thickness of he point, but I just want to be sure. I am cooking at 250.
    ·
  • EggcelsiorEggcelsior Posts: 10,823
    krames said:

    Not to hijack your thread, but I am cooking a 13 pound brisket. The flat has already hit 170 and the end toward the point is 20 degrees cooler. I rotated the brisket and I am assuming that this because of the thickness of he point, but I just want to be sure. I am cooking at 250.

    @krames you sound fine. It's usually the opposite so you were probably right to adjust for a possible hotspot.
    ·
  • EggdamEggdam Posts: 214
    normal. You are fine. A brisket that large could stall out all afternoon. Itwill get up to 170-ish in the next few hours then go take a nap. You have a long way to go.
    Thanks so the stall is usually in the 170s then?  I for some reason thought it would be lower.  Thanks.  I'm hoping to eat in 8 or 9 hours.  Does that seem reasonable?
    ·
  • krameskrames Posts: 57
    Thanks Eggcelsior!
    ·
  • henapplehenapple Posts: 13,834
    It'll hit a stall like a constipated trucker. No matter how hard you push it... You'll be there a long time.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • EggcelsiorEggcelsior Posts: 10,823
    henapple said:

    It'll hit a stall like a constipated trucker. No matter how hard you push it... You'll be there a long time.

    Hooray for light bathroom reading...
    ·
  • Eggdam said:
    normal. You are fine. A brisket that large could stall out all afternoon. Itwill get up to 170-ish in the next few hours then go take a nap. You have a long way to go.
    Thanks so the stall is usually in the 170s then?  I for some reason thought it would be lower.  Thanks.  I'm hoping to eat in 8 or 9 hours.  Does that seem reasonable?

    usually high 150"s to mid 170's. They are a finicky lot.

    ·
  • henapplehenapple Posts: 13,834

    henapple said:

    It'll hit a stall like a constipated trucker. No matter how hard you push it... You'll be there a long time.

    Hooray for light bathroom reading...
    Light?... .. Lord of the Rings Trilogy.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • krameskrames Posts: 57
    So my brisket is almost done and my bbq doesn't start til 6! Am I safe to keep it wrapped up in the oven at 170? Or should I do something else?
    ·
  • yzziyzzi Posts: 1,793
    wrap it 2 or 3 times in heavy duty foil and put it in a cooler few towels surrounding it.
    Dunedin, FL
    ·
  • lousubcaplousubcap Posts: 6,026
    Don't know your time-zone but if East or Central you should be okay.  Just double-wrap in Foil, have a Cooler not much bigger than what you toss in , fill the void space with Towels shut and don't open til ready to slice against the grain.  If pushing much beyond the 4-6 hours of FTC then you will probably be fine but could be pushing it.  FWIW-YMMV-
    Louisville
    ·
  • krameskrames Posts: 57
    I forgot to mention my time zone. I am in central. Thanks for the advice guys!
    ·
  • MaskedMarvelMaskedMarvel Posts: 1,244
    yzzi said:
    wrap it 2 or 3 times in heavy duty foil and put it in a cooler few towels surrounding it.

    I always preheat my towels in the dryer just to give the brisket an extra thermal push. Keeps longer ...
    Large BGE -- Greensboro!


    ·
  • yzziyzzi Posts: 1,793
    yzzi said:
    wrap it 2 or 3 times in heavy duty foil and put it in a cooler few towels surrounding it.

    I always preheat my towels in the dryer just to give the brisket an extra thermal push. Keeps longer ...
    Try using the towels after the FTC for after your next shower. Gives you a manly scent.
    Dunedin, FL
    ·
  • EggdamEggdam Posts: 214
    Thanks Cen-Tex.  Brisket turned out wicked. Came up to 203 in 10 hours @ 4:30 rested for 2 hours in the cooler for 6:30 dinner.  I've attached a pic of it right before it came off.  No cut pics as it was devoured in short order with barely enough leftovers for my lunch next week. 
    ·
  • FoghornFoghorn Posts: 2,250
    Home run. Hopefully you enjoyed your well-deserved stroll around the bases.

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

    San Antonio, TX

    ·
  • that looks awesome. one quick note- your temp probe is in the point in that picure. The point will generally read hotter than the flat since there is more fat (fat cooks faster than muscle). you'll have a more accurae picture of what's happening with your cook if you measure in the flat.

    ·
  • EggdamEggdam Posts: 214
    that looks awesome. one quick note- your temp probe is in the point in that picure. The point will generally read hotter than the flat since there is more fat (fat cooks faster than muscle). you'll have a more accurae picture of what's happening with your cook if you measure in the flat.
    Thanks for the advise I will give that a try on the next one.  Do you think that is why the temp came up so fast in the beginning?
    ·
Sign In or Register to comment.