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Brisket help
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coffeeguydenton
Posts: 138
Put a brisket on late last night, about midnight, hoping to serve to my church home group at 6 pm. Fire looked good, dome temp sitting at 250 when I went to bed. Woke up, dome temp was 150. Fire was still going, which blew my mind. Opened the vents up and got temp back up to 250, no problems. But now it's noon and dinner is in 6 hours and we haven't even gotten to the stall yet. IT is 157 by the Thermapen. Do I have any hope of serving this thing at 6 without ruining it, and if so what do I need to do? Or should I just leave it be, let it ride up, and come up with a back-up plan for dinner?
I did go ahead and open the vents a little more. Was planning on bringing dome temp up to 275, but wanted to avoid going any higher than that.
Justin in Denton, TX
Comments
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I see foil in your near future (crutch)LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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You might consider 275 to 300 dome. My grate is about 30 lower than my dome. My 2nd brisket was a failure because I didn't realize this and adjust. But I have only 3 briskets to my name so by all means listen to others before me.XL egg owner, home brewer, jogger, coffee roaster, gamer
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Just bump the temp to 275Just a hack that makes some $hitty BBQ....
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Wrap it and finish it in the oven to be sure it is done on time
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Let's see where your at when 3:00 comes. Don't panic yetLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Agree. Bump it and check in at 3-4. You will be fine.Keepin' It Weird in The ATX FBTX
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cazzy said:Just bump the temp to 275The Cen-Tex Smoker said:Agree. Bump it and check in at 3-4. You will be fine.Justin in Denton, TX
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-3. Why finish in the oven when he has a hot egg already?clweed said:Wrap it and finish it in the oven to be sure it is done on time
@cazzy & @The Cen-Tex Smoker +3 on bump to 275F and hang tight you'll be okay for competition time or at least real close. Pics to follow :-).LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
You don't need your oven. We will get you there. Plus it's already in an oven. Just one that uses lump instead of electricity.Keepin' It Weird in The ATX FBTX
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NPHuskerFL said:
Wrap it and finish it in the oven to be sure it is done on time
-3. Why finish in the oven when he has a hot egg already? @cazzy & @The Cen-Tex Smoker +3 on bump to 275F and hang tight you'll be okay for competition time or at least real close. Pics to follow :-).Justin in Denton, TX -
Cazzy can get you home as good as anyone. I'll be around too if needed. If it creeps over 275, I would let it. Anything at or just under 300 is ok with your schedule. You will probably have to wrap it unless it stalled out in the 150's overnight. It can happen but I doubt it did on this one. I'm guessing you are going to stall here in the next few degrees. <300 will push it through pretty fastKeepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Cazzy can get you home as good as anyone. I'll be around too if needed. If it creeps over 275, I would let it. Anything at or just under 300 is ok with your schedule. You will probably have to wrap it unless it stalled out in the 150's overnight. It can happen but I doubt it did on this one. I'm guessing you are going to stall here in the next few degrees. <300 will push it through pretty fastJustin in Denton, TX
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Agree with Cen...anywhere between 275 and 300 is fine. By now you have a bark...so we just need to get you to the finish line. With 3.5 hours of cooking time left you're good. At 4pm, we'll see where you're at and adjust from there.Just a hack that makes some $hitty BBQ....
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^^^^^^^this. Don't worry about the bark. We will get you there with bark.Keepin' It Weird in The ATX FBTX
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I'm in the stall now. Dropped to 161 IT from 164 about 40 minutes ago. Should I go ahead and foil or wait a bit. Dome temp is 300 at the moment.Justin in Denton, TX
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I don't think your bark is going to suffer unless it hasn't formed a good crust yet. I suspect it has a good crust tho. I'm not in love with foiling either but I don't see the harm when the bark has formedLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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wait. check in at 4. You may push through it fast if you are around 300. All over but the waitin'Keepin' It Weird in The ATX FBTX
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Foil can soften a bark as it steams it and doesn't breath at all.grege345 said:I don't think your bark is going to suffer unless it hasn't formed a good crust yet. I suspect it has a good crust tho. I'm not in love with foiling either but I don't see the harm when the bark has formed
Just a hack that makes some $hitty BBQ.... -
cazzy said:
I don't think your bark is going to suffer unless it hasn't formed a good crust yet. I suspect it has a good crust tho. I'm not in love with foiling either but I don't see the harm when the bark has formed
Foil can soften a bark as it steams it and doesn't breath at all.Keepin' It Weird in The ATX FBTX -
Looks like we're good. 181 and rising. May even get a decent FTC time in. Thanks for the encouragement and help guys! Pictures to come.Justin in Denton, TX
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Yep!You're through the stall...prolly will be at money time around 4pm.Just a hack that makes some $hitty BBQ....
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Edit> completion time. Not competition time. Anticipation of pics X_X. What not even a little peek? You brisket tease. :-PLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I'm so excited that my Son and I pulled the brisket (we're smoking next Fri/Sat) from the deep freeze and laid it in the egg for a moment. I admit I've got a brisket addiction. Giddy laugh!!!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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NPHuskerFL said:Edit> completion time. Not competition time. Anticipation of pics X_X. What not even a little peek? You brisket tease. :-PThere's your peek :P. It's like a brisket peep show.Justin in Denton, TX
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So things didn't quite work out as expected. Thought everything was going great, but then went back out at 4 and temp had stalled again, this time dropped from 181 to 176 and held at 176 for another hour and a half. Didn't have time to mess with it, so we picked up some brisket from the local BBQ joint. Brisket just finished, 22 1/2 hours after going on. Good news is, it looks good and probes like butter. Bad news is we won't be able to eat it fresh (at least no one else will- I'll be cutting myself some tonight before I go to bed). FTC for the next couple hours, then I will slice and store, about half in the freezer and about half in the fridge for brisket leftovers including tacos tomorrow night.Justin in Denton, TX
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How many # packer was this? 22 1/2 hrs Woah Nelly. Looks great!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Next time...let us know if you're in trouble. Cen and I could have helped. You were at 181 at 3pm so there was time.
Oh well, leave it whole and you'll have good eats all week!Just a hack that makes some $hitty BBQ.... -
cazzy said:Next time...let us know if you're in trouble. Cen and I could have helped. You were at 181 at 3pm so there was time. Oh well, leave it whole and you'll have good eats all week!Justin in Denton, TX
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