Help on my Brisket

Wimbo1029

Seems to be a common question.  11# packer brisket on a Large BGE.

I have been cooking it for about 14-15 hours, with a temp setting of 225F using a DigiQ to hold the temperature.

The internal temp on the flat has been stuck in the 175-178 range for the last few hours. 

I am getting paranoid... Seems like this should be a 12-14 hour cook, 

Time to troubleshoot, or do I just need to be patient?

Thanks!

Nature Boy

My guess is that your guru probe is in a hotter spot of the cooker, so you are running a bit lower than 225. Moving the probe to a different spot of the cooker, and perhaps closer to the meat will help with your troubleshooting. At this stage, it may not be a bad idea to wrap in foil to finish it up.

Good luck!

Chris

chainsaw19

I put one on last night at 11, dome temp 250, temp reached 190 at 2:00 pm today, held at 160 for quite a while this morning but once I got passed 165 I saw decent progress

michigan_jason

You are in the stall, relax. IF you need to speed it up, wrap in foil and raise the temp.

ChokeOnSmoke

In my opinion, 225 grate temp is a little low.  I like to be at 250 grid (about 275 dome).  Otherwise you're cooking foreeeeever.  No noticeable difference in finished product bumping it up a little higher.

Wimbo1029

Thanks for the advice.  I wrapped it in foil & adjusted the temps up to 250. 

michigan_jason

You can go to 300 if you want, put some beef broth in the foil and let it cook that way. Probe for doneness at 195 and it can take till 205 sometimes higher before it slides in and out like butter.