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Six hour stall
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GQuiz
Posts: 701
Been stuck at 160 in a 10 lb brisket for six hours. First time sticking to 225 for cook temp. Normal? I usually cook at 275-290 (wherever it settles in that range). I see a 2-3 hour stall there. Just looking for affirmation. 11 hours in. Started with a full bowl. It's my first Prime packer.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
Comments
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I think so. Mine last week was 5 hrs. Mine even went down a degree. It will start here soon. Are you 225° at grate or dome?
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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At 11 hrs. your dome and grid temp should be the same. You can bump the temp to 250-275 if you need to speed things up; otherwise, I'd just sit back and enjoy "the ride".---------------------------------------------------------------------------------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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225 grid. And I have the Maverick stuck in the thickest part of the flat.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Per @TexanOfTheNorth you can bump it up to get over the stall. You could also use the Texas Crutch, but I didn't want to do that.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Foil it and crank the temp up 50-75 deg.
LBGE #19 from North GA Eggfest, 2014
Stockbridge, GA - just south of Atlanta where we are covered up in Zombies! #TheWalkingDead films practically next door!
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I'm serving at 7. I'm gonna let it take its time.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Almost 17 hours in. Pulling this Prime brisket at 198in thickest part of the flat.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Did you probe it for doneness?---------------------------------------------------------------------------------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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Probed it good. Thermapen went in like butter. Excited about this brisket. Will see in a few hours when I open it up
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Looking forward to sliced pics. From the sound of it, you should have a good one!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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It came out crumbly. It tasted fine, ok moisture, but it was crumbly. Over cooked it? Thoughts from the gallery...
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Overdone is crumbly. It's usually a little dry too. Did you let it cool 30 minutes before foiling?
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No. FTCd right away.
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Normal. My current brisket has been stalled for the last 4 hours, and I expect it to continue for another 2-3.
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225 dome is too low for anything.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
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Going right to the cooler right away essentially keeps cooking the brisket, which is not what you want. Your brirket was done ... so let temp drop to 180, then FTC ... but only if you have to. If possible, just tent the top of the brisket in foil and cover with a towel, and you'll be fine for another 1-1.5 hours.GQuiz said:No. FTCd right away.
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