Brisket on since 4am

clemsontyger97

Sneaking up on 4 hours, and the temp is at 155.   Plan is to eat this thing for dinner, not lunch.   Does that seem about right for temp given grate temp has been between 240-270 (currently locked pretty solid at 248).   My plan was to wrap in paper at 160 and hold for a few hours if needed later.   I know the stall is in the near future, but starting to wonder if this thing is going to be done way sooner than I planned.

SpartanPride

My last one stalled for a long time at 168. As soon as I wrapped it took off. I'd think you'll want until you hit the stall rather than just wrapping at 160. Certainly no expert, but here is how my last one behaved.  Not sure if the pics will show right from my phone... 

Thatgrimguy

Looking good!! Nothing like the smell of bbq on a nice morning!

I just fired up my Shirley to do some butts and a rack of ribs for dinner. About to put the meat on myself.

badinfluence

How big is the brisket? I am thinking you will finish early but without being there who knows. Getting done early is no problem as you know what to do. The stall can take 4 or more hours alone.

clemsontyger97

9.5# packer before some trimming.   Sorry, that was somewhat important detail I left out there.   Was planning to wrap in paper at 160 but I'm 159 right now.   I'll either wait for the paper as mentioned above, or just go naked the whole way.   

Thatgrimguy

If the color isn't getting too dark I'd just stay naked. I never wrap in my Egg. I would, however, wrap it before I held it in the oven.

clemsontyger97

I haven't even opened the dome since closing it at 4ish.   Hold tight for follow up with pic of current stage

lousubcap

Good call on running nekked.  You will prolong the cook and get great bark.  If you need to dial it up or wrap to punch it home you will have all that flexibility this afternoon.  Enjoy the cook and eats.

clemsontyger97

clemsontyger97

167 now @ the 4 hour mark.   

lousubcap

Wish I was looking at that scene this AM.  Given you can FTC the brisket for easily 4-6 hrs + you will soon be within the window.

clemsontyger97

I was wondering if I might even have probe inserted in wrong spot, but that looks pretty good right?

tarheelmatt

Should be getting into a stall soon.  Let it ride through the stall, then wrap in paper if you wish. 

tarheelmatt

Hard to tell with the picture as far as probe placement,  but you'll want it where the flat meets the point. The brisket, from the pictures is oddly positioned.  

lousubcap

As long as the probe is in the flat meat and not a fat pocket you will be just fine. 

clemsontyger97

Finally hit the stall, just a little later/higher temp than I expected.   I was at 172 almost an hour ago...now at 171.   

EggHead_Bubba

Magic is starting now... hang in there. Can't wait to see finished pics. 

4Runner

You are fine.   They always get to 150 fast for me and I start wondering about finishing too early.  Never happens though.  Like others posted, as long as you are in the flat you are good.  Sometimes I'll throw in 2 probes in different spots just for fun....have always come out at about the same temp at end of cook.  Good luck. 

bhedges1987

4Runner said:

You are fine.   They always get to 150 fast for me and I start wondering about finishing too early.  Never happens though.  Like others posted, as long as you are in the flat you are good.  Sometimes I'll throw in 2 probes in different spots just for fun....have always come out at about the same temp at end of cook.  Good luck. 

Exact same. 

clemsontyger97

Coming along.   12 hr mark unwrapped the whole way and it's at 194.   Not quite probing smoothly in and out yet so still riding along until it does.   Should be timed perfectly for dinner after a rest for hour or so.

EggHead_Bubba

Nom, nom, nom... looking good!

lousubcap

Don't be surprised if you don't get the "probes like buttah" feel throughout the entire flat.  Sometimes (likely a majority) there are pockets that just don't get with the program-if you wait til they decide to cooperate then you will quite likely over-cook the remainder.  If you are getting the feel in the great majority of the flat, then you are there-and many times the stubborn pockets will release during the rest.
If your plan is basically to go from BGE to eat, then give it at least 15-20 mins on a cooling rack to stop the carry-over cooking.  After that-have at it and enjoy.
Great looking cook.

4Runner

Yep...when I'm in the mid 190s I'm typically good.  I also don't wrap. Did it once but we prefer the extra bark.   Yours looks good. 

clemsontyger97

I pulled it when my remote probe was showing 197, but I put it back on.   When I probed with my Thermoworks RTC I was only getting into the 180's around almost all of the flat.   Letting it ride a little while longer.

lousubcap

The feel is the finish-line-temp is only a guide.  FWIW-

minniemoh

lousubcap said:

Don't be surprised if you don't get the "probes like buttah" feel throughout the entire flat.  Sometimes (likely a majority) there are pockets that just don't get with the program-if you wait til they decide to cooperate then you will quite likely over-cook the remainder.  If you are getting the feel in the great majority of the flat, then you are there-and many times the stubborn pockets will release during the rest.
If your plan is basically to go from BGE to eat, then give it at least 15-20 mins on a cooling rack to stop the carry-over cooking.  After that-have at it and enjoy.
Great looking cook.

Yep. Those stubborn spots have led to me overcooking a couple of briskets. The rest will get you to where you want to be. Nice cook. Nothing beats practice. They get a little easier every time.

tarheelmatt

Update? 

clemsontyger97

Well...good flavor, but definitely on the dry side.   I think putting it back on was bad move, but then again it may have still been dry anyway even if I hadn't .   Pleased with the flavor though for sure.    I'll take it for first attempt, but definitely long long way to go.   On the plus side, the world's pickiest 5 yr old boy went nuts over it, so that counts for something.

tarheelmatt

It probably over shot during that moment or when you let it rest, or combo of both.  

It's a learning curve.  You have a nice base line now.  

clemsontyger97

Yep, many thanks to you, @SGH and @The Cen-Tex Smoker for prep and cook tips leading up to this.   Far from perfect, but aside from dryness I am content with first effort.   Not pleased...but content   

tarheelmatt

Heck, if you had those guys in your ear you certainly didn't need my help.