Brisket Plateau

Unknown

Hey my Brisket has hit a plateau at 154 after coming up to that temp relatively quickly (two hours) Dome temp is 260 solid since inception, should I expect the plateau to last for the next four hours which would be when I expect it to be done at 1.5 - 2 hours per pound? Its been at 154 for about an hour and a half. Go Falcons!

Big'un

Pork Fiction,
There's no way to tell. Each piece of meat will cook differently based the amount of fat and collegen present. You(it) may come out of the plateau in an hour or in 4 hours. The best thing about the plateau is it will do what it takes to make the meat taste great! Wish I could give you a difinitive answer, but I don't believe there is one.

Unknown

Big'un ,[p]That is sort of what I thought to. It is now starting to inch up, so I am good. The Egg is giving off some delicious aroma right now!

Unknown

Pork Fiction,
We, too are cooking a bisket today. We put it on at 5:15 this morning, and it hit the plateau at 159, i just now came off the plateau. I hate the wait, but realize it is for the best. HOpe to be wrapping it in foil shortly.
Grasshopper

Unknown

Grssshopper,[p]Nice! I wish I had started earlier like you all did. But, hopefully we'll be eating at 6-7. Are you waiting to 200 Deg. to foil it? Any braising liquid in the foil?

Big'un

Pork Fiction,
Wish I were there. With a fork.LOL. You'll be chowin' soon!Enjoy!

Grasshopper

Pork Fiction,
We just got done wrapping in foil - done this at 170 and placed back on the egg with a mop sauce, untill 190 or 200. At that time it is finished, except for the resting (of both brisket and Me). I have been follow the receipe from Smoke & Spice, Cape Cod BBQ, and Third Eye. I pulled a few tricks from each.

Grasshopper

Grasshopper,
It is done 11 hour cook for 7lbs. Pictures will follow.