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Brisket Plateau

WoodbutcherWoodbutcher Posts: 1,004
edited 8:12PM in EggHead Forum
I haven't made a brisket in a long time and this one seems to have hit the plateau at 142. I'm not worried just curious if this is normal. I thought it was a little higher, like 165. It's just a 5 1/5 lb flat if that makes any difference.


  • What is your dome temp? I've had a brisket stay in the plateau for 4 hours but my dome was only 225.
  • WoodbutcherWoodbutcher Posts: 1,004
    Dome temp is dead on 250. It got to 142 in a couple hours and I guess it will sit there for a while. I'll post some pics when it's done.
  • TNmikeTNmike Posts: 643
    I did two 5 1/2# er's last night both hit the plateau at about 140 also. Not sure how long they were in the plateau, one was 139 and one was 140 when I got up the AM, about 5 1/2hrs into the the cook. I was using a DigiQ with 240 dome.
  • WoodbutcherWoodbutcher Posts: 1,004
    Thanks Mike! I was looking for some confirmation of the plateau temp. How did yours turn out? sorry if I missed your post.
  • TNmikeTNmike Posts: 643
    They both turned out good!! I have trouble getting good briskets in my area. Packers are very hard to find. I've never foiled or injected a brisket yet but looking at some of the recent posts I think I'll give both a try.
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