June brisket

Texansurf

just another brisket on the TEXAS coast 

FrostyEgg

I dig the patio space for sure! I could drink a beer or 12 there. Standing by for the finish.

Texansurf

FrostyEgg said:

I dig the patio space for sure! I could drink a beer or 12 there. Standing by for the finish.

Cervesa  es frio 

Texansurf

The spike I. Food temp was the result of a looose prob

Stubby

Love the pictures. The log of the cook is great better than a spreadsheet I was thinking of doing.. 

thetrim

Nice job finding @nolaegghead pony.   

bluebird66

Very nice!

Texansurf

I let the fire get hot early but still in the bbq range so I just let it.come down  you can see when I discovered the loose prob one the food and each time the egg was opened

Texansurf

Looking at the graphs from my previous cooks, both pork buts and brisket, I noticed a steady rise in food temp and no plateau,.  At the risk of storing things up I think the stall is a myth

JohnInCarolina

Texansurf said:

Looking at the graphs from my previous cooks, both pork buts and brisket, I noticed a steady rise in food temp and no plateau,.  At the risk of storing things up I think the stall is a myth

The stall is a well known physical phenomemon called evaporative cooling.  It is not a myth.  That said, you won’t necessarily see it in every cook or every hunk of beef or pork.  It depends on the amount of moisture in the meet in the first place and ambient conditions.

In general I’d say that you don’t want to draw any big conclusions on the basis of a single cook.

Texansurf

JohnInCarolina said:

Texansurf said:

Looking at the graphs from my previous cooks, both pork buts and brisket, I noticed a steady rise in food temp and no plateau,.  At the risk of storing things up I think the stall is a myth

The stall is a well known physical phenomemon called evaporative cooling.  It is not a myth.  That said, you won’t necessarily see it in every cook or every hunk of beef or pork.  It depends on the amount of moisture in the meet in the first place and ambient conditions.

In general I’d say that you don’t want to draw any big conclusions on the basis of a single cook.

This has been the result of all of them since I started using the cyberq and could see the graphs 

JohnInCarolina

To me it looks like you actually have stalls showing up in both of those cooks.  I think if you just plot the food temp it’ll be a little easier to see that there are indeed long periods where the temp is nearly constant.

It’s more clear in this thread:

https://eggheadforum.com/discussion/1213734/just-another-boring-brisket-post#latest

FATC1TY

Indeed a stall is visible on those less than accurate graphs. 

Just because the slope is progressive doesn’t mean it’s not stalling. You can see it flatten out or decline for a period before trending with the slope. 

Texansurf

Money Shot 

Texansurf

SSQUAL612

Good Eats...love the patio.

lousubcap

All in with the money shot.  Great outcome right there and an eggcellent plate of groceries.  Way to bring it home.