Brisket Plateau?

LPofFive

4 hrs into my first brisket smoke, I've got a little 4lb flat that's been at grate temp of 208-235.  Meat probe was at 153 when I got home from some errands and grate was at 208.  Opened bottom vent up a little and brought temp back up to 225.  Meat probe hasn't changed in last 15 min since I got home.  Question is: doesn't this seem to be a low temp for the plateau?  Appreciate any insights.  

I'm just going to leave it alone - not worried - more curious than anything else....

lousubcap

You have the right approach-here are a few bits of info:

I only have access to flats which I cook on a LBGE about once every 4-6 weeks. They run 5-8#'s and I see around 1.8-2.1 hrs/# at a calibrated dome of 250*F +/- .  With indirect cooks the dome is about 20-40*F hotter than the grate unless the dome is shut for an extended period of time at which time they get close to equilibrium.  Your plateau may be a bit early but every hunk is different-and 15 mins is nothing with the brisket.  I've seen around a 4 hour stall at 180*F-no easy way to tell. Brisket-always fun, always different and always a journey...here are a few sites with great info:
http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/Bubba_s_Brisket.php
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
You can overload on brisket info- It will turn out well and don't forget to give it time to rest -aka wrap and pack in a cooler before slicing.  I am getting hungry:) Enjoy-

 

LPofFive

Thanks, Lou.  It's been another 1.5 hrs and the meat temp has risen three degrees.  Just going to give it time - after all there's football to watch....

You're right about overloading on brisket info!  That Amazing Ribs site is a new one to me - thanks for sending link.  He mentioned foiling at the plateau - I may go try that now.

I used a rub from Angelo's (awesome BBQ joint over in Fort Worth), overnight in fridge, no injections, and just going low and slow....

LP

The Cen-Tex Smoker

You are in good shape. Plateau is usually between 150-170 (give or take a few degrees. A brisket can sit in this range for several hours (depending on size) so leave it alone and let the magic happen.

boatbum

Don't be concerned if during the plateau - the internal temp drops a couple of degrees - its just doing its melting thing.

 

Chubbs

Man, this guy has been cooking a brisket since mid-January??!! That's a hell of a plateau..... )

The Cen-Tex Smoker

Man, this guy has been cooking a brisket since mid-January??!! That's a @#!*% of a plateau..... )

Ha! Nice

boatbum

must be grass fed beef.