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Head Scratcher...no stall on whole brisket...14 lb done in 9 hrs?

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Crispix49
Crispix49 Posts: 191
First, I want to say that I am a long-time lurker, now a first time poster.  Bought an LBGE January of this year, and I have lurked on this forum for months gleaning nuggets of wisdom from many of you; so thank you for that.

I feel like I am not an expert, but not a beginner on the BGE anymore; my most recent cook has me wondering what happened and prompted me to actually post a question.  Put on a whole 14 lb brisket (rubbed w/Cow Lick and used about 5 or 6 mesquite wood chunks).  Got Egg stabilized at around 280 prior to putting on the meat at 11pm last night figuring about 1 hour per lb cook time...I then waited an hour+ before going to be to let temp get back up.  Woke up a couple times in the night to check remote therm and I noticed the grid temp hovered between 220-240, but the food temp was rising quckly.  Since I have done a number of butts and this being my 3rd brisket, I figured that a major stall around 170ish was about to happen...but it didn't.  Kept climbing up to 195 when I started checking it with a fork.  I pulled at around 200 and FTC'd, cut off point and made burnt ends with it. 

Is this common or is this a case of "every peice of meat is different"?

The core issue here is I pulled off the meat around 8am; the brisket was supposed to be for a New Years Eve block party starting at 6pm, so I will have to re-heat later, which I know is not optimal for brisket.

Thanks again, and I look forward to actually contributing more to the conversations now.


Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs!

Comments

  • lousubcap
    lousubcap Posts: 32,364
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    Welcome to the cult-and "every piece of meat is different".  Of course, the higher the cook temp the less of a stall you will see.  Just a reminder about who/what is in charge.  Enjoy the brisket and the party!
    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.
  • BigTex33
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    I usually cook briskets at around 275-300 and I have had plenty that had very short stalls even without foiling them. In my experience, the fattier briskets do not have as much of a stall as the leaner ones. Stall or no stall, the end result is what matters. Enjoy your brisket!
  • Crispix49
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    OK, thanks fellas.  I appreciate the feedback.
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
  • rcone
    rcone Posts: 219
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    Same head scratcher, just yanked a 10 pound one that took 6 hours at 240 grate; everything seems very tender, and hit a temp of 203. The graft from igrill made the cook look very linear after about a 100 degrees internal. Fingers crossed I did not ruin dinner. 
    "Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy

    LBGE, SBGE, Carson Rotisserie, Blackstone Griddle  

    Milwaukee, Wisconsin 
  • lousubcap
    lousubcap Posts: 32,364
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    @rcone - given you hit the feel, you will be fine.  You have quite a hold period in front of you.  A key element of the cook is to ensure you stop the carryover cooking by letting it sit on a cooling rack for around 20 minutes or so before the FTC. 
    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.