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Grade affect stall?

RajunCajun
RajunCajun Posts: 1,047
in EggHead Forum
Has anyone ever noticed a correlation between stall/cook time and meat grade?  Brisket in particular.

Thanks
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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Comments

  • stlcharcoal
    stlcharcoal Posts: 4,708
    I don't know if it's necessarily the grade, just depends on how much collagen is in it.  Every piece of brisket is wildly different, so I never get too hung up on the grade.  I've had great briskets that were choice, and crappy ones that were prime.  I really only worry about grade on hot & fast (i.e. grilling vs. smoking)
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  • pgprescott
    pgprescott Posts: 14,544
    Prime cooks faster. 
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  • Langner91
    Langner91 Posts: 2,120
    The agree button is broken, but if it worked, I would poke it for ^^^
    Clinton, Iowa
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  • RajunCajun
    RajunCajun Posts: 1,047
    Thanks guys.  I have a 13lb prime grade and I am doing what I normally do, which is cut the flat and cook it on my second tier.  She seemed to have blown right through the stall and with my thermapen is reading 190is and seems to be tender.  Is it possible to be done in 7hrs?
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • pgprescott
    pgprescott Posts: 14,544
    RajunCajun said:
    Thanks guys.  I have a 13lb prime grade and I am doing what I normally do, which is cut the flat and cook it on my second tier.  She seemed to have blown right through the stall and with my thermapen is reading 190is and seems to be tender.  Is it possible to be done in 7hrs?
    Absolutely. Don’t fret. It only benefits from an extended rest. Enjoy! 
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  • RajunCajun
    RajunCajun Posts: 1,047
    13lb prime grade from Wildfork.  Indirect at 250deg and she blew through the stall like I have never seen before.  Was probing like butter after 8hrs, I dropped the temp to 225 and let it go another hour.  FTCed for 2 1/2 hrs and sliced.......the absolute best and most tender brisket I have ever done.  
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • bradleya123
    bradleya123 Posts: 475
    I had a 20lb Prime Full Packer cook in 9 hours for Thanksgiving.  The cook temp was 265 I believe.  As they say, the meat drives the cook...
    Retired Navy, LBGE
    Pinehurst, NC

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  • Foghorn
    Foghorn Posts: 10,109
    PART (only part) of the explanation for big briskets often cooking faster on a time/pound basis is the fact that it isn't really the meat weight that matters as much as meat thickness.  It doesn't take long to cook 10 pounds of 1/2" thick skirt steak.  A 20 pound brisket usually isn't twice as thick as a 10 pound brisket.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lkapigian
    lkapigian Posts: 11,267
    I usually cook super low so stalls are extended , did a black grade SRF that actually lost 6 degrees at one point , went from 192to186 lol 
    Visalia, Ca @lkapigian
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