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Help... temp dropped over night on brisket

back2grillin
back2grillin Posts: 27
edited November -0001 in EggHead Forum
Went to bed last night at midnight with 7lb flat brisket on for four hours temp was 131 and climbing (watching with a remote maverick) dome was stable the whole time at 250. Woke up this am looking for an almost done brisket about 6:30 and the brisket temp dropped to 124!!! WTH? The egg was still rocking a steady 250 dome.

I was planning on brisket off by 7am and wrapped, followed with baby back ribs on to all be done by 12noon for family dinner........

I just cranked the egg dome to 300, smoke is rolling...

I have an XL egg........

What do I do?????......Any advice????........HELP!!!!
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Comments

  • gdenby
    gdenby Posts: 6,239
    Temperatures can drop some during the plateau, but that seems like way too much.

    The wires leading to the maverick probe can be damaged by heat, and the remote will give incorrect readings.

    Have another therm? Check with that.
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  • back2grillin
    back2grillin Posts: 27
    Did check with a quck temp thermo........maverick is right...........and I did calibrate the dome thermo..........

    Should I rack the baby backs? I have 3 racks cut in half... I was planning on putting them in a slot roaster upside down, letter style. Maybe that way at least the ribs will be done?
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  • gdenby
    gdenby Posts: 6,239
    Assuming the XL has enough space for everything, sure, start the ribs. I'd suggest dropping the dome to more like 275.

    Maybe foil the brisket. Foiling speeds things up, while retaining moisture. If you have some beef broth handy, put a little in the pouch.

    Or, finish the brisket in the oven, and do the ribs flat.
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  • back2grillin
    back2grillin Posts: 27
    Thank you for the advice......
    I put the ribs on the rack and even threw 4 fattys on.......
    Dome temp is at 300...
    Brisket is at 130....

    Any chance you think the brisket could be done in 4 hours??? Don't I still need to plateau, break the plateau, and then rise temp to 180-200 to pull?
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  • gdenby
    gdenby Posts: 6,239
    I've not experienced what you had. Never had more than a few degree drop, usually from low 160 hi 150, so I really can't say.

    Is see thirdeye is logged in. Go to:

    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

    he has some very good general advice.

    As I said, I'd foil the brisket, preferably with some broth. An hour or two in foil is equal to maybe 4 in the open. Its called "the Texas crutch," but I'm not a Texan, so I don't have to worry.
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  • bbqdiva
    bbqdiva Posts: 12
    How do you calibrate the temperature probe? Also, does anyone use Kingsford Briquets? I have used limp charcoal for 3 years and was wondering about the briquets.
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  • back2grillin
    back2grillin Posts: 27
    Take the bge thermo and hold in boiling water (you may want to use gloves, the thermo gets hot). Water boils @ 212 degrees. If the thermo reads different carefully grab the hex nut on the back of the face with a pliers and move til the dial reads 212.

    I hear you can't reuse the kingsford... and it may not get as hot.......don't know for sure and not gonna find out!

    Happy 4th!
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  • back2grillin
    back2grillin Posts: 27
    Thanks for the advice.....
    foiled it like you said.

    Did check grate temp and it was much lower than dome so cranked the heat and measure with a standing oven thermo...

    Anyway, ribs and brisket rocked........ everyone raved........ they has to wait an hour more for the ribs and two and a half more for the brisket (time includes pull and foil wrap rest about an hour).

    We had fatty sliders as appetizers to hold us over... :)

    Again, thank you for the advice,. You saved my cook!!!

    Happy 4th!!!


    *just had a couple brisket and cole slaw sandwiches for a late dinner snack....so good... B)
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