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Travis Method Brisket

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StnMtnVillageDawg Posts: 3

January 2014 in EggHead Forum

Put a 12 lb brisket on at 8 this AM following Travis method. Dome temp consistent between 285-295. The internal temp is going up pretty fast. Will it rise consistently or will it taper as it goes on (increasing about 25 degrees an hour). If it stays consistent it will hit 205 in 6 hours. Any advice appreciated!

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Foghorn Posts: 9,846

January 2014
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I would love to help you but I've never boiled a brisket. Hopefully Travis or one of his disciples will come along soon.

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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Black_Badger Posts: 1,182

January 2014
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No worries, it'll stall.

Finally back in the Badger State!

Middleton, WI
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Egghead_Daron Posts: 862

January 2014
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Being braised will keep the rise a little more consistent but it will still rise much faster at the beginning and slow way down in a bit.

LBGE 2013, SBGE 2014, Mini 2015
Columbus IN
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StnMtnVillageDawg Posts: 3

January 2014
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Thanks guys!

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