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16 lb Brisket cooking really fast
Eggdam
Posts: 223
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
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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...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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.Keepin' It Weird in The ATX FBTX
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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.
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@krames you sound fine. It's usually the opposite so you were probably right to adjust for a possible hotspot.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.
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The Cen-Tex Smoker 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.
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Thanks Eggcelsior!
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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
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Hooray for light bathroom reading...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.
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Eggdam said:The Cen-Tex Smoker 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.
usually high 150"s to mid 170's. They are a finicky lot.Keepin' It Weird in The ATX FBTX -
Light?... .. Lord of the Rings Trilogy.Eggcelsior said:
Hooray for light bathroom reading...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.
Green egg, dead animal and alcohol. The "Boro".. TN -
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?
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wrap it 2 or 3 times in heavy duty foil and put it in a cooler few towels surrounding it.Dunedin, FL
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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I forgot to mention my time zone. I am in central. Thanks for the advice guys!
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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 and Medium BGE
36" Blackstone - Greensboro! -
MaskedMarvel said: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 ...Dunedin, FL -
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.
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Home run. Hopefully you enjoyed your well-deserved stroll around the bases.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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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.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said: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.
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