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Brisket Help tonight!!

Unknown
Unknown
edited November -1 in EggHead Forum
I need some insight!
I'm trying my first brisket, a simple one following the Dizzy Pig meathod
So I'd got it set up for indiect with an inverted platesetter and drip pan.
I'v got the egg stabilized at 230ish and an 8 pound brisket flat
Its only been on for 2 hours and the internal is already up to 140.
Is this normal? I'v heard of the plateu, but i didnt expect to get there this fast
I was expecting a 10-14 hour cook.
Any ideas whats going on?
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    WailingAngusBeef,
    They get up to the plateau pretty quickly, in my experience. [p]TNW
    The Naked Whiz
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    WailingAngusBeef,
    You are going to think I'm crazy. Pull it off now and wrap in aluminum foil, double prefered. If you have a onion or two laying around slice and add before wrapping. Let set for about 1 hour and get egg back up to 275. Indirect, place brisket back on for 2 more hours. Pull off and either pull or let set and slice.[p]CWM

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  • Daddyo
    Daddyo Posts: 224
    WailingAngusBeef,
    Just keep it right where it is. It'll take a while to get to 155-60 and then sit there for hours. Once it breaks trough, you may have several more hours to 195-200.
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  • Unknown
    Unknown
    Daddyo,
    Whew, good to hear. I was planning on this for my experimental taste testers (the group that alwyas volunteers to try my first-time experiments).
    Its at 155 now, and thats about 4 hours. So hopefully it will stay there for a while so i can get a full nights sleep. I'm using the Kamado extruded coconut lump, and lemme just say, this stuff rocks so far. It is on the tough side to light, but i mix a liitle cheap lump in there to get it going, but this K stuff just goes forever.
    Anyway. . . in the event this brisket is done way before guests arrive- what is a good way to re-heat it?
    Thank everyone!
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  • QBabe
    QBabe Posts: 2,275
    WailingAngusBeef,[p]The last brisket I did was about 11 or 12 lbs and only took 9 hours. I wouldn't count on that puppy taking all night when it's already been on for 4 hours...you might want to play it safe and check on it a bit now and then. You can always sleep tomorrow...![p]Happy Friday to ya,
    Tonia
    :~)

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  • Steve-B
    Steve-B Posts: 339
    WailingAngusBeef,
    What was the grade of meat? In my two brisket cooks I found a larger better grade took less time than a smaller lower grade. The difference in size was 3 lbs and it took just over three hours less. The meat was choice to prime. I had my doubts the prime would be that much better...boy was I wrong. It was so much better! I was planning on a 1pm meal and I pulled it off at 9am. I wrapped it in foil, put it in a preheated cooler with newspaper and towels until ready to serve. It was still plenty hot and let it sit 20 minutes or so to let the outside "crisp up" without the foil. [p]Steve-B
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