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Brisket opinion

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

  • JRWhitee
    JRWhitee Posts: 5,678
    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 Group 
    Johns Creek, Georgia
  • SmyrnaGA
    SmyrnaGA Posts: 438
    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.


  • GaryLange
    GaryLange Posts: 418
    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.
  • Mthead7
    Mthead7 Posts: 20
    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. 
  • DoubleEgger
    DoubleEgger Posts: 17,099
    As long as you've got time, ride it out. 
  • SmyrnaGA
    SmyrnaGA Posts: 438
    Well... How did it go?

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


  • Mthead7
    Mthead7 Posts: 20
    Good reviews! 
    Medium BGE. 
  • Mthead7
    Mthead7 Posts: 20
    Here was the start. 
    Medium BGE. 
  • SGH
    SGH Posts: 28,791
    Looks like a winner to me brother. Excellent job :clap: 

    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. 

  • Mthead7
    Mthead7 Posts: 20
    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. 
  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited May 2015
    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. 
  • Mthead7
    Mthead7 Posts: 20
    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. 
  • BYS1981
    BYS1981 Posts: 2,533
    @Mthead7 what brand of charcoal were you using? I have gone 18hrs in my medium with wicked good.
  • lousubcap
    lousubcap Posts: 32,081
    @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.
  • stompbox
    stompbox Posts: 729
    edited May 2015
    I just want to chime in and say bravo on the Sculpin
  • Mthead7
    Mthead7 Posts: 20
     @BYS1981 I'm using BGE lump.  @stompbox grapefruit sculpin is the best beer on the planet imo.
    Medium BGE.