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First time brisket

armyguy13
armyguy13 Posts: 13
in EggHead Forum
Had my egg for over two years now. Today is my first attempt at a brisket. I have honestly been too apprehensive before. Also, no money and or time. Anyways, this stall is no joke! I’m used to stalls on roasts and my pork butts. 

Been riding at 240 and stalled at 149 for almost three hours. Also has a internal temp fluctuation from 149-150-149-148-149. Can’t wait to see the finished product.
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Comments

  • lousubcap
    lousubcap Posts: 35,446
    Welcome to the forum.  Continue to have fun.  Always remember as you are experiencing, "The friggin cow drives the cook."
    Enjoy the remainder of the cook and follow-on eats.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • evie1370
    evie1370 Posts: 506
    Just a thought-have you considered wrapping it in foil? That could help push you through the stall. Agree with @lousubcap on the cow driving the cook, sometimes it can take awhile.

    Medium BGE in Cincinnati OH.

    "

    "I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
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  • armyguy13
    armyguy13 Posts: 13
    I’ve thought about it. I’m not in a rush. I’ll let it go naked for now. I mean, if it goes past 6 hours....might think about it 
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  • dsrguns
    dsrguns Posts: 421
    Sounds like a good time. Brisket cooks and for that matter all cooks with no timeline are the most enjoyable. I’ve had stalls go 3+ hours so I wouldn’t worry. If needed you could always bump the temp up as an alternative to wrapping. FWIW
      
    XL BGE
    MD
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  • armyguy13
    armyguy13 Posts: 13
    Right now it’s climbing. At 163 so hopefully just one stall tonight 
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,660
    Have fun - and please post pics when done.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • YukonRon
    YukonRon Posts: 17,181
    Hope it turned out for you. It is a fun cook. Should there be leftovers.....make chili. It is by far the best.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • kl8ton
    kl8ton Posts: 6,160
    I remember first brisket(s).  The stall is like some mind game the brisket plays with you.  A mental standoff.  Just remember, IT WILL come out of the stall.  Do not adjust your TV set, it will pull through.  Best thing you can do is stay the course.  Touch nothing.

    Enjoy! 

    oh, and welcome!
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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