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Stalled at 199F

Class_of_75
Class_of_75 Posts: 49
in EggHead Forum
My first time brisket has been sitting at 199 for an hour. It doesn't probe like buttah yet. Do I hold out for buttah no matter what? 

Littleton, Colorado

LBGE

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Comments

  • Tinyfish
    Tinyfish Posts: 1,755
    Hold out.  Great things are worth waiting for.  Turn up the heat.
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Hold out, I'm assuming the fire is still going strong?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Class_of_75
    Class_of_75 Posts: 49
    Fire still good. I cranked it up to 325. Is there an upper limit to higher temps?

    Littleton, Colorado

    LBGE

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  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited April 2015
    I wouldn't go higher then that unless you are in a super rush to finish. Watch out close at that temp it will start climbing quick and your window between done and delicious and dry can be very small depending on quality of meat.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    199℉ is not a typical stall temp. Is this temp being taken from the thickest part of the flat?  Yes, wait till probes like buttuh. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    edited April 2015
    I generally find two stalls.  Somewhere in the 145 to 165 range and then another much shorter around 185 or so.

    Don't stress on temp.  Just check the thickest part of the flat for smooth probe.

    I would rather light a candle than curse your darkness.

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  • henapple
    henapple Posts: 16,025
    Wrap it on foil...right @NPHuskerFL ?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Absolutely! @henapple Double wrap that rascal and then bump the pit to 400℉ :fearful: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Class_of_75
    Class_of_75 Posts: 49
    It jumped to 201 very shortly after the last post and all of a sudden was probing with almost no resistance. It's off now and headed to FTC. Thanks, coaches, for helping me to the finish line. 

    Littleton, Colorado

    LBGE

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  • Class_of_75
    Class_of_75 Posts: 49

    Littleton, Colorado

    LBGE

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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks good man, would love to see some slices....
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Lmidkiff
    Lmidkiff Posts: 442
    edited April 2015
    Lets have a look at a few slices!
    McKinney, TX
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  • SGH
    SGH Posts: 28,988
    Mighty fine looking grub brother. Sure would like a big pile of it myself about now. If I may ask, how long was it stuck at 199? I ask for the simple reason that I have seen some strange things in my time cooking. However I have never saw anything stall that late in the ball game. It really has my wheels turning thinking about it. Please do not think that I am doubting you, quite the contrary. Just very curious. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • buzd504
    buzd504 Posts: 3,877
    I've seen temps creep to a crawl around there if you are cooking at a really low temp.  For example, if the air in the egg is around 220, the meat is going to rise much more slowly as everything comes to the same temp.

    Easy to fix by giving the fire a little air.
    NOLA
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  • SGH
    SGH Posts: 28,988
    buzd504 said:
    I've seen temps creep to a crawl around there if you are cooking at a really low temp.  
    I have seen it creep or slow down, but not actually stall out. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Scottborasjr
    Scottborasjr Posts: 3,494
    SGH said:
    buzd504 said:
    I've seen temps creep to a crawl around there if you are cooking at a really low temp.  
    I have seen it creep or slow down, but not actually stall out. 
    Yeah, I've never had a large piece of meat stall above 180 but obviously anything is possible. Would really love to see and hear about the results of this cook...
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    Well, if you cook at 225 dome...it SEEMS like it stalls in that range.  Or of you constantly mop it.
    ______________________________________________
    I love lamp..
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  • DoubleEgger
    DoubleEgger Posts: 19,167
    I had a six hour stall at 180F. Anything can happen on your brisket voyage. 
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  • Hotch
    Hotch Posts: 3,564
    @Class_of_75 So how did it turn out?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Class_of_75
    Class_of_75 Posts: 49

    Sorry for the delayed slices pic; I had a mutinous crew by the time it was finally ready. It was stuck at that 199F IT level for about an hour, but then sprinted to the finish line when I cranked the dome temp to 325F. This was my first brisket, so I've been warned enough by all of you that anything could happen. My family was delighted with the results and I was a bit critical (sound familiar?). The meat in the thick part was nice and juicy, but it was dry in the thin parts. There was only a minimal smoke ring and the flavor wasn't as smoky as I expected, though I used plenty of pecan chunks dispersed throughout the lump.


    Littleton, Colorado

    LBGE

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  • dougcrann
    dougcrann Posts: 1,129
    Ain't stalls great? Last butt I did hit 163*....sat there for close to 3 hours. After it pushed thru climbed quickly...til 190*....then I swore the thermometer was broke lol...
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  • lousubcap
    lousubcap Posts: 36,771
    @Class_of_75- Great result right out of the gate.  Looks like you managed to eggsperience quite a bit with the cook; all toward the next one! 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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