19lb brisket

Unknown

I'm cooking my first brisket on the large green egg and it's 19lbs. It's been going for 30hours now at 210 degrees. the meat got up to 181 degrees but I had to add more lump charcoal, which caused the internal temperature of the meat to drop to 174 and now it's just holding there. I hope I'm not screwing this up. :unsure: Any thoughts would be appreciated.

Mike in Abita

You should be out of the plateau by now. Crank the dome to 250 or 275 even. Wrap in foil for an hour or more then enjoy.

Celtic Wolf

yeah I agree with Mike. 210 dome is way too low. That will put the grate at 180-190 and you will never reach you 195 goal at that rate. That alone is probably why it's taken 30 hours to cook.

Brisket cooks at 1-2 hours per pound depending on how much fat you trimmed off. I have never had one go much beyond the 1.5 range.

I won't ask if that is a flat or Whole cause at 19 pounds I know it's a whole brisket or someone butchered Paul Bunion's Blue Ox.

Word to the wise get a smaller one next time. Brisket dries out fast once it is cooked and really doesn't make good leftovers unless you are making hash or stew.

thirdeye

Man, you don't fool around......I'm with the other guys, bump the pit temp or even move into the oven to finish off.

I hope you took some pictures of that bad boy!!