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@ what temp. does brisket plateau?

CecilCecil Posts: 771
edited 3:58PM in EggHead Forum
I have a 5lb flat on (for just over 3 hrs) and it is up to 163-165 checked with polder and thermapen. It has been steadily climbing since I put it on (41 degrees).
Dome temp has held steady at 250. Just wondering if it is about to plateau or something is out of whack?
I realize all hunks of meat have their own personality but am also curious.

Walt

Comments

  • thirdeyethirdeye Posts: 7,428
    It's got to be close, I've seen it happen anywhere from 160* into the mid 170*'s
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • CecilCecil Posts: 771
    Thanks, I'll update later. BTW, I used your blog as my guide for this cook, it is my second. #1 was OK, don't remember what guidelines I followed. Thanks.

    Walt
  • JimSJimS Posts: 78
    I had one on last night and it hit the plateau at 166, fell to 162 held for two hours and then started slowly up.
  • CecilCecil Posts: 771
    Good news, been sitting @ 169 for 45 mins. I was expecting this about 15 degrees ago.

    Walt
  • CecilCecil Posts: 771
    After 7hr. 34min. @190, resting comfortably in cooler.
    Kickoff in about 2.5 hrs.

    Walt
  • BHE1BHE1 Posts: 205
    I've been cooking a 6-6.5 lb brisket for 8 hr. 20 min. and it has been plateaued at 158 for almost 1.5 hours. As I began typing this the temp went up to 159!!!! This is my first brisket and I have to say it is REAL hard to be patient at this point. Can't wait to try this tonight.
  • CecilCecil Posts: 771
    Yes, patience was my problem, I knew everything was right-should just let it cook. my fire started to die about 6.5 hrs in and I got over-excited. I got the fire too hot and internal temp jumped from 170-190 in less than an hour. It was good, a hair dry. Great chopped for lunch today. Hope yours was great.

    Walt
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