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yet another brisket question ......

 so my brisket is at 163 ( it ) and the egg is at 255
I think it was running at 200-210 all night ,

I woke up to a stall at 140 but think its stalled again at 163

I am concerned that it wont be ready by 5:30 . (we are eating at 6 )
I dont want to wrap it so my question is this ....

what temp can I kick it up to that would be ok ?
Toronto
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Comments

  • cazzycazzy Posts: 6,909
    140 is pretty early for a stall...I think you're in your first stall. 255 is a good temp for now, but you can bump to 275 if it doesn't get to 180 by 3ish.
    Just a hack that makes some **** BBQ...
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  • pantsypantspantsypants Posts: 1,149
    great thanks !!
    yeah the 140 stall seemed weird but i think the temp was a bit to low as i was having issues with the digi q

    i will take this advice !! thanks
    Toronto
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  • lousubcaplousubcap Posts: 5,788
    Given you have a dead-line then time is not on your side for this...At the risk of offending the Franklin and Hotel guru :)  I would dial up the dome to around 300*F to get there now.  You can always throttle back-not so the other way with time.  Of course, it is your call and the end result will be great however you get there.  FWIW-
    Louisville
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  • CowdogsCowdogs Posts: 484
    I would bump to 300.  Brisket will need at least 1+ hour rest time uncovered. 
    You are much better off if it finishes early.  If you finish 2 hours early, let it cool 15 minutes and then wrap it in saran wrap or foil.  Cooler is not needed if your serving within 2 hours.
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  • cazzycazzy Posts: 6,909
    edited April 2014
    Whatever works...just get to the finish line.
    Just a hack that makes some **** BBQ...
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  • Miked125Miked125 Posts: 209
    cazzy said:
    140 is pretty early for a stall...I think you're in your first stall. 255 is a good temp for now, but you can bump to 275 if it doesn't get to 180 by 3ish.
    +1, I know you don't want to but foil if it comes down to it. It would still be great
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  • pantsypantspantsypants Posts: 1,149
    I have just bumped it up to 300  ....


    we shall see how it goes .......

    Toronto
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  • pantsypantspantsypants Posts: 1,149
    Its at 176 , I just wrapped it and put it up to 350 .
    this is taking way to long !!!
    i moved dinner to 6:30 so i need this off by 5:30


    Toronto
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  • smokesniffersmokesniffer Posts: 1,695
    @ pantsypants. Good Luck
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  • pantsypantspantsypants Posts: 1,149
    Thanks I am good , I moved dinner to 6:30 and its reading 198
    I got a good feeling about this one !

    I am going to take it off and unwrap it and leave it on the counter until 6:30 = eating time
    Toronto
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  • cazzycazzy Posts: 6,909
    Good recovery. What time did you put it on again?
    Just a hack that makes some **** BBQ...
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  • pantsypantspantsypants Posts: 1,149
    I put it on at 11 lastnight ,
    its not that big but i think i had an issue at the temp was 200 all night long , I woke up to it at 140 and it seemed to stall .

    oh well its almost done and it feels amazing

    it wouldnt be a brisket with out the stress .


    Toronto
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  • cazzycazzy Posts: 6,909

    I put it on at 11 lastnight ,
    its not that big but i think i had an issue at the temp was 200 all night long , I woke up to it at 140 and it seemed to stall .

    oh well its almost done and it feels amazing

    it wouldnt be a brisket with out the stress .


    Sure it would. I roll 250 the whole way and my briskets are usually done in 12-14 hours. I'd suggest trying to raise it up next time...210 is like 185-190 which is too low.
    Just a hack that makes some **** BBQ...
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  • NPHuskerFLNPHuskerFL Posts: 8,346
    @cazzy... Are you saying you roll 250℉ grid? Or dome? I like 225℉-250℉ grid.
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
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  • cazzycazzy Posts: 6,909
    edited April 2014
    In your other thread. ..I said to do what has worked for you...which was 210 through the night. This is the type of thing is that can happen with those temps. You're making brisket, not beef jerky.
    Just a hack that makes some **** BBQ...
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  • pantsypantspantsypants Posts: 1,149
    yeah , i think i will do my next one at 225

    Toronto
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  • NPHuskerFLNPHuskerFL Posts: 8,346
    cazzy said:

    In your other thread. ..I said to do what has worked for you...which was 210 through the night. This is the type of thing is that can happen with those temps. You're making brisket, not beef jerky.

    Mine got dried out not because of low temp but because I over slept and woke up to a dome of 330℉ (which was likely that way for awhile) and the thickest part of flat temp was 212℉. The point was ok but the flat not so much. But, cazzy my question was the temp you recommended was that dome or grid? Meaning when I get my Stoker wouldn't I want to set my pit for 250℉. I learned from my last failed brisky. Don't be a ball buster brotha.
    :)) I clearly know why my last brisky failed (like we discussed last time --learn from failures and improve on future cooks).
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
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  • pantsypantspantsypants Posts: 1,149
    @‌cazzy

    I tried to have it at 210 but I had issues.
    Not sure but the egg was at 200 when I awoke this am

    I tried Cazzy ! I tried
    Toronto
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  • cazzycazzy Posts: 6,909

    cazzy said:

    In your other thread. ..I said to do what has worked for you...which was 210 through the night. This is the type of thing is that can happen with those temps. You're making brisket, not beef jerky.

    Mine got dried out not because of low temp but because I over slept and woke up to a dome of 330℉ (which was likely that way for awhile) and the thickest part of flat temp was 212℉. The point was ok but the flat not so much. But, cazzy my question was the temp you recommended was that dome or grid? Meaning when I get my Stoker wouldn't I want to set my pit for 250℉. I learned from my last failed brisky. Don't be a ball buster brotha.
    :)) I clearly know why my last brisky failed (like we discussed last time --learn from failures and improve on future cooks).
    Get this man some midol cause he's pretty sensitive today. 8->

    Now that is busting your balls! :P

    As mentioned, that post was directed at pantsypants. ;)
    Just a hack that makes some **** BBQ...
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  • NPHuskerFLNPHuskerFL Posts: 8,346
    @cazzy...I had that one a comin'!image
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
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  • minniemohminniemoh Posts: 1,109
    Great job @pantsypants. I'm sure it will be great. I've been in your spot more than once for sure.

    I'm definitely not a "brisket expert" yet either. The last one that I made was at 225 grid the whole way through. Took 19.5 hrs for a 12 lb (pre-trimmed) to get there. There was still one spot in the flat that probed tough. FTC'd for about 5 hrs and it was easily the best one I've ever made. The fat seemed to render much better for me than when I went at 250-275. Might have been the clod though. 

    Looking forward to the cut photos.
    L x2, M, S, and Mini. She says I have enough now....
    eggAddict from MN!
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  • NPHuskerFLNPHuskerFL Posts: 8,346
    @minniemoh‌...19.5 hrs is what it took to get your i.t. to 205℉/ buttuh? Seems rather long even at 225℉. Must of had a wicked long stall?
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
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  • pantsypantspantsypants Posts: 1,149
    So the brisket was meh.
    The point was great but the flat was tough.
    My guests loved it but I sat in the corner sulking .
    The only redeeming thing was this
    Toronto
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  • minniemohminniemoh Posts: 1,109
    @NPHuskerFL - I set the CyberQ and only checked on it periodically. It seems like it took 7-8 hrs for it to move from ~150 to 180. The lowest IT I could find was 196 when I pulled it. The past several that I made put me in a time crunch and I watched them closely. This time, I just let it ride. Much less stressful. When I took it off, I threw on two racks of baby backs and they were easily the worst I've ever made. I was just happy the brisket turned out so good.
    L x2, M, S, and Mini. She says I have enough now....
    eggAddict from MN!
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  • NPHuskerFLNPHuskerFL Posts: 8,346
    @minniemoh‌...been there done that got the t-shirt ;-)
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
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  • cazzycazzy Posts: 6,909
    In my opinion...and you know how much those mean. The longer the cook...the more vulnerable the flat is to dry out.

    This cinnamon rolls look fantastic.
    Just a hack that makes some **** BBQ...
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  • NPHuskerFLNPHuskerFL Posts: 8,346
    +1 on a jerkified flat
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
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  • NPHuskerFLNPHuskerFL Posts: 8,346
    @pantsypants‌...cinnamon rolls on egg or oven? Either way I would tear that $#i+ up! Oh ya!
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
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  • pantsypantspantsypants Posts: 1,149
    Cinnamon rolls on egg
    They were fantastic
    Toronto
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