The start of a brisket

Mattman3969 said:

Sweet cook sir!!!

SGH said:

Brother tar, this is what I like to see. A true heavyweight meal. Where do I even start? Everything looks absolutely spectacular. The quality speaks for it's self. I'm equally as impressed with the quantity. And as such, for both quality and more importantly quantity, I gladly give this cook:

EggHead_Bubba said:

Lawd... what a fantastic cook!

SGH said:

tarheelmatt said:

You ever have a brisket hit two stalls before? One around 160° (for 3-4+ hrs) and the other at 190° (for 1-2 hrs). The small one near the end I feel could have made my flat a bit drier than usual.  

Absolutely brother tar. This is really not that uncommon at all. However, it has been my experience that more often than not, the second stall is usually much shorter than the initial stall. Now this is certainly not a given, but it is what has been most common on the ones I have cooked. Also this is not etched in stone either, but usually the lower the quality, the more apt it is to happen. Again, this is not a absolute, but it is what I have noticed to be the more frequent. This is partly why wrapping is so popular. If you wrap with either paper or foil, the second stall is almost non existent. 

mgd_egg said:

tarheelmatt said:

Okay fellas... Here it goes.  

Flat of the brisket was a little dry than I wanted.  I thought that it could be as the darn thing stalled once around 160° then at 190°.  It hit 190° then dropped to 187°.  Thought at that point that I could have a dry one.  Wish I had some non-coated butcher paper to wrap in.  It was still very good, but not my best as far as quality of product.  

The point was well, on point though.  Thing was butta!  

Spares were really good.  Basted them in BGE Kansas City sauce.  Chicken was also good and basted it with BGE Carolina sauce.  

A few pictures.  

1 - Started with this...

I had the same experience today with my Wally World brisket. I also had two stalls the later being in the 180's and actually dropped a little at one point. The last 2-3" of flat was a bit dry. I will try wrapping my next brisket. 

byrne092 said:

Awesome job, you nailed it! I bet no easy task with 3 different proteins. 

saluki2007 said:

Awesome spread Matt.  Pictures are killer as usual too.  I've got a brisky in the freezer I'm saving for the 4th.  Want to get some paper to wrap it with.  Do you remember what the website that @SGH  recommended getting it from?

You can buy butcher paper from many different places. I know Sams carries it and most all restaurant supply stores. You can usually choose between 18" and 24", just make sure you get the 40# weight and you're good to go.