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Brisket opinion
Mthead7
Posts: 20
This is my first packer. 8.5 lbs after trimming. I put it on at 4:30 am at 220. Put a probe in at 9 to see where it was and it was @ 164. Now at 10 it's at 170. Probe is in the middle of the flat. Should I pull and wrap it or leave it be since it seems to be getting past the stall by itself? Will it get dry if it's not wrapped?
Medium BGE.
Comments
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I say leave it, I put a 14Lb on last night at 10 and just pulled it at noon. I cooked at 250 at the grid. My stall lasted about 4 hours or so._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I just finished my first brisket this morning so I'll trust other more experienced cook's advice than mine.
My original plan was to just let it ride w/o wrapping to 195 to 200. But, my grate temp dropped to 199 at 4am while the meat temp was at 151. So I had to do a bunch of adjustments. At 6am, the grate temp jumped to 300 while the meat temp was at 172. Plans change. I quickly wrapped it in double foil and poured in a beer and went back to sleep...Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.
in Smyrna GA.
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Wrap it with a cup of water and let it go to 195-205 and see if it is tender. I have a remote Temp gauge that lets me know what it is doing.
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Thanks for the feedback. I've got 5 hours before my goal finish. I'm definitely in the stall now. I think I will let it go for a couple more hours and see what it does. Maybe then I'll wrap it.Medium BGE.
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As long as you've got time, ride it out.
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Well... How did it go?
Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.
in Smyrna GA.
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Looks like a winner to me brother. Excellent job
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I'm using a medium BGE. 7-8 hours in my pit temp says its stable at 220 but my meat temp is dropping. Got down from 170 to 154. So I decide to pull it and wrap it and also check my fuel. There was still some charcoal that was good but it seemed that it was dieing anyway. So I added more fuel and set the temp to 240. An hour and a half later my meat temp is at 198. I pulled it and left it wrapped. Put it in a cooler till I was ready to carve.Medium BGE.
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I'm no expert but I have seen drops in the meat temperature before during a stall but not more then a couple degrees. 16 degree drop is pretty steep to me. Final product looks fantastic though! Nicely Done!!!!I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Yeah. It was weird. I have had the MBGE for about 5 weeks now. I have done a pork butt, brisket flat, pork ribs, pizzas a few times and now the packer. I have the digi bbq guru but all the slow and low cooks have had frustrating temp changes. Mostly things seem stable and the moment I relax and not worry about it I see a temp spiKe. The temp drop in the meat this time was not totally unexpected as I figured a 12 hour cook might stretch the limits of a medium BGE as far as fuel goes. Maybe other medium owners can tell me otherwise?
Medium BGE. -
@Mthead7 what brand of charcoal were you using? I have gone 18hrs in my medium with wicked good.
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@Mthead7- Any landing you walk away from is a good one. Looks like a winner to me.
BTW-welcome aboard and enjoy the journey. Strong out of the gate.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. -
I just want to chime in and say bravo on the Sculpin
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Medium BGE.
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