Little help please

MississippiCoastEgg · January 2010

scroll down and you wil see pics of my Brisket I am cooking.....been on now for 18+ hours and been stuck at around 165 for a couple of hours now. The thickest part si now heading above 170 and thinner section is stil in low to mid 160's???

BBQMaven · January 2010

what's your dome temp now?

Little Steven · January 2010

And what are you checking the temp with?

Steve

Village Idiot · January 2010

You're still at the stall, where the hemoglobin is converting to isopropyl glycol (or something like that). Stay the course until it reaches 195°, wrap it in foil and towels, put it in a cooler for a few hours, and your wife will want to renew your vows with you.

SMITTYtheSMOKER · January 2010

Run the temp up on your Egg, go to 350 and get that thing off your Egg.

MississippiCoastEgg · January 2010

Dome temp is about 260 and I am checking my temps with a thermapen. I should mention that it has been on since 9pm and when I woke up this morning it was below 200 by just a hair and I opened vents and it came back up within minutes, meat was still very warm so I do not think it was down for too long.

BBQMaven · January 2010

I'd bump it to 275-300....
What does the meat feel like? does fork go in & out easy? if you twist the fork, does the meat start to pull apart? these are the signs your looking for...

MississippiCoastEgg · January 2010

fork and themapen go in easily, I will twist the fork and let you know what it is like but his is my first Briskett so I don't exactly know what I am lookin for there:
let me try some pics:

Little Steven · January 2010

MississippiCoastEgg,

Looks like it is cooked to me. If it isn't easy to twist a fork you may want to wrap it in foil with some stock or juice and crank the temp.

Steve

Little help please

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