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Brisket plateau
Egg-on-Medford
Posts: 160
My brisket's been at 186 for the last 90 min. Dome 250. Ever heard of a plateau this high?
Comments
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Try the fork tender test. We pull our briskets at 185 as well as our pulled pork. They come out great. Good luck, Tom
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Hey there EOM,
I did get your post a few days ago and don't if you saw it. To answer your question, I would supect your probe is not in the center of meat and you are getting a false reading. Your question about my cook last week end go to bubbatim.com and look at the cooks page.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Try moving the thermometer to another area and see what you get. Let it ride to 195-200 if you can wait.
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I have experienced the plateau from 165° to 185°. The lower end is more common with my cooks.
I have also seen the temp lower a few degrees during the plateau.
GG -
You really need to stop watching it so close :woohoo:
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Do you have a Packer (whole) Brisket or a flat.
If the former there is a good chance you have the probe in the fat between the point and the flat. Move the probe lower into the meat from the side.
90 minutes is a good start. It will be in the plateau for hours..
If you watch it werrly werrly close you will see it drop.. Go have a beer instead -
When I first got on the forum someone said I better take notes or I will never be to cook like Celtic Wolf.
Kent -
HAHAHAHA You need to tell me who that was so I can send him\her a check...
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i will just take some rib sauce :woohoo:
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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