Brisket and the magic 160 degrees!

warwoman

Went to the Georgia Mountain Eggfest a few weeks ago. Great time, and lot's of knowledge to be gleaned.

The class on slow smoking a brisket was very educational, and she mentioned the 160 degree plateau that the brisket has to reach before the change in the consistency occurs in the flat. She said it takes awhile to get there, and once there, it takes a little longer to start to see the temp start rising again heading to the done 190 mark. From there, it's foil/towel/cooler for a couple of hours. My specifics are 14 1/2lb. brisket, mustard, dry rub, turbinado sugar, place setter, drip pan with apple juice, hickory chunks at beginning, start cooking at stabilized 250 degrees. Put on last night at 10:30, and 10 hours later, temp still at 240-250 range. Internal at 159.6 for the last hour or so. Is this common to have it at the plateau for so long? At the prescribed cooking rate of 1 hour per lb., it should be ready sometime around noon.

Also, once it exceeds the plateau, i've been told it doesn't take long to start the steady climb to 190! Am I still on the right track?? Do I need more patience with it?

Pics to follow!!

SmokeyPitt

I am not a seasoned brisketeer but I have made many many butts and an hour stall is not at all uncommon.  I think briskys are about the same.  You could bump the temp a little and plan to FTC if it finished early if you want to make sure to have it ready for lunch. 

One piece of advice I have read here- don't necessarily go by internal temp to determine if it is ready. At 180 degrees, start probing the thickest part of the flat and when it goes in and out like buttah it is ready (props to @Cazzy and others for the tip).  

minniemoh

I believe the general consensus on the forum is that your cook will take substantially longer with a water pan in the egg. In my experience, my cooks at 225-250 take at least 1.5 hrs per pound with no water pan. 

Cremon

I've yet to make a brisket on my egg yet . My brother made one in one of those inexpensive metal smokers this past Memorial Day.  Seemed like it had to cook forever before the internal temp got above 180.

I can't wait to see pictures from yours!

Monty77

yes, this is fairly normal, each brisket is different.  I have had them some stall for 1 hour, some for 3-4 hours, you just gotta let the Egg and brisket figure it out and be patient.  Leave the temp steady and it will eventually start to rise.  Yes, this phase of the cook seems to accelerate once you pass the plateau and you will cruise to your desired temp.  I never try to plan for a finish time, as it may go longer, always better to give it more time to finish ahead and FTC for a while.  

I am starting a 15 lb brisket tonight, and I expect it need 17-18 hours at 225* in the egg.  I did a 10 lb a few weeks ago and it took 16 hours at 225*.  

You are on the right track, all your settings seem bang on!  Enjoy the brisket.

lousubcap

All good info above, if running at 240-250*F on the calibrated dome you are better to plan for around 1 1/2+ hrs/# and be happy if finished early.  The plateau is usually good for 3-4 hours and don't be surprised if the temp  (brisket) drops during the stall.  If you are pressed for time you can "texas crutch" (wrap in foil) to punch it home and dial it up to around 280-300*F.   But the key indicator is the thickest part of the flat-as mentioned by @SmokeyPitt.  

And don't worry that the point is running around 10-15*F hotter than the flat-more fat content and doesn't need any special handling.  BTW-if your class said to turn the point into burnt needs-don't do it (personal opinion).  Google the Aaron Franklin brisket video series for how to slice (you are well past the prep stage) and enjoy the eats.