Looooong Brisket Plateau

Unknown

I've got three small briskets on the egg right now, each between 2.5-3.5 lbs. They're over an inverted platesetter, and the temperature has held steady between 235-250 all day.

It's now been 7 hours since I put them on, and all three of them appear to be plateauing for a really, really long time. Probably around 4 hours or so. They held at 149 for a while, and have slowly crept down to 144-145.

Is this normal? Should I expect them to hold in the plateau for a lot longer? I've got only a few more hours until I'm trying to pull these guys off to sit, and starting to get a bit nervous.

Anyone out there got any advice???

civil eggineer

A pork butt can plateau for 5 hours so I wouldn't worry. Just make sure you catch it in time on the back side before things can dry out.

DynaGreaseball

Hang in. Brisket plateaus are really long. The slight drop in temp is also normal. You should be seeing it come up outta there shortly. You gonna let them reach 195 - 200?

Unknown

Yup, that's the plan. I'm hoping that won't take too long once it gets out of the plateau. I just can't remember a time where I've done this before where it's taken that long.

DynaGreaseball

The 2.5 lb're might be unusually slow. You're not letting them touch each other, are you? Be sure to stick them with your thermometer separately. The 3.5 lb'er isn't too far off the usual estimate of 1-1/2 hours to 2 hours per pound.

I find that many times smaller cuts of meat actually take longer per pound than the average size cuts.

Just remember that internal temp is your best test for doneness. Try to forget the agonizing time thing.

DynaGreaseball

5:38 pm. One or two more cocktails, and I'd say it's pretty close to time for pulling the smallest brisket. Am I right?

Unknown

Not quite there yet, but the temperature on the small one is starting to climb again.

Was getting pretty nervous there!

Michael B

1.5 to 2 hours per pound is a good gestimate for a large brisket. Small ones can take considerably longer.

DynaGreaseball

did you end up with shoe leather like most of my briskets? Bet you got great results.