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Little help please

MississippiCoastEggMississippiCoastEgg Posts: 116
edited 10:26PM in EggHead Forum
scroll down and you wil see pics of my Brisket I am cooking.....been on now for 18+ hours and been stuck at around 165 for a couple of hours now. The thickest part si now heading above 170 and thinner section is stil in low to mid 160's???


  • BBQMavenBBQMaven Posts: 1,041
    what's your dome temp now?
    Kent Madison MS
  • Little StevenLittle Steven Posts: 28,817
    And what are you checking the temp with?



    Caledon, ON


  • You're still at the stall, where the hemoglobin is converting to isopropyl glycol (or something like that). Stay the course until it reaches 195°, wrap it in foil and towels, put it in a cooler for a few hours, and your wife will want to renew your vows with you.

    Dripping Springs, Texas.
    Just west of Austintatious

  • Run the temp up on your Egg, go to 350 and get that thing off your Egg.



    from SANTA CLARA, CA

  • Dome temp is about 260 and I am checking my temps with a thermapen. I should mention that it has been on since 9pm and when I woke up this morning it was below 200 by just a hair and I opened vents and it came back up within minutes, meat was still very warm so I do not think it was down for too long.
  • BBQMavenBBQMaven Posts: 1,041
    I'd bump it to 275-300....
    What does the meat feel like? does fork go in & out easy? if you twist the fork, does the meat start to pull apart? these are the signs your looking for...
    Kent Madison MS
  • fork and themapen go in easily, I will twist the fork and let you know what it is like but his is my first Briskett so I don't exactly know what I am lookin for there:
    let me try some pics:


  • Little StevenLittle Steven Posts: 28,817

    Looks like it is cooked to me. If it isn't easy to twist a fork you may want to wrap it in foil with some stock or juice and crank the temp.



    Caledon, ON


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