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First Brisket - Cooking too Fast

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fonchik
fonchik Posts: 92
edited November -1 in EggHead Forum
I am cooking my first brisket today. It is a 7.25# flat.
I am cooking at a dome of 250. Once it reached 165 I pulled it and wrapped in foil with beef stock and put back on the egg.
It is now at 180 degrees after only 3.5 hours on the egg.
Does this thing hit a plateau like a butt? If so, what temp does that happen and how long might it last? I know I need to put it into a cooler for a few hours but, we are not planning on eating for another 5 hours or so. [p]Input on the plateau will greatly appreciated.[p]Linnea
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  • Pharmeggist
    Pharmeggist Posts: 1,191
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    fonchik,
    Go by temperature and not time. Keep the Brisket Flat wrapped in foil till it hits 200 degrees. Remove from egg and let rest wrapped in foil for 1 hour before slicing. This advice comes from Dr. BBQ's "Big Time" book.
    Good luck!
    ~Pharmeggist
    P.S. I am cooking my First Brisket Flat too!

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