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Brisket FTC? HELP NEEDED!

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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    The temp ramps up fastest when the meat is cold, at the beginning of the cook.  The temperature differential is highest (delta) and evaporative cooling the lowest.   Totally normal. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    If it makes you feel better, look at some of the temp vs time graphs people post from their stokers on low and slows.  Google it...hit images.  

    If you're still worried, drop the temp a tad.  Get up early.
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  • YukonRon
    YukonRon Posts: 17,319
    Exactly^^^^^^^
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Mayberry
    Mayberry Posts: 756
    10am and sitting at 183.     Been there for a few hours wothout climbing.   I've never had a brisket hit a 2nd stall.    Is that possible?
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • nolaegghead
    nolaegghead Posts: 42,109
    Yep.  Ramp up the temp if you want it done faster.  Hotter cooks in the 160F on up range do not have a stall.  I'll post a reference on this later.
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  • lousubcap
    lousubcap Posts: 37,334
    Given the way brisket cooks respond, nothing surprises me.  The cow is getting revenge one last time.  Just go til it gets loose and enjoy the eats.
    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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  • SGH
    SGH Posts: 28,989
    Mayberry said:
    10am and sitting at 183.     Been there for a few hours wothout climbing.   I've never had a brisket hit a 2nd stall.    Is that possible?
    Not only is is possible, but it's probable when cooking very large cuts that contain considerable amounts of connective tissue. It's not out of the norm at all.  

    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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  • YukonRon
    YukonRon Posts: 17,319
    lousubcap said:
    Given the way brisket cooks respond, nothing surprises me.  The cow is getting revenge one last time.  Just go til it gets loose and enjoy the eats.
    @lousubcap  @SGH  @nolaeggheadThese guys are my "go to" experts. I always refer back to their experience when I have questions. When I have a question, that I can't readily find an answer to from their posts or comments, I ask. Following their guidence, I have yet to serve anything that was not considered, outstanding.
    Happy thanksgiving.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,989
    YukonRon said:
    @lousubcap  @SGH  @nolaeggheadThese guys are my "go to" experts. 
    I'm honored to be included along side such great company. Well, except for that hippy ;)

    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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  • nolaegghead
    nolaegghead Posts: 42,109
    Scottie, you're killing me ;)
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    I love lamp..
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  • SGH
    SGH Posts: 28,989
    nolaegghead said:
    Scottie, you're killing me ;)
    You know that I only kid brother =) Are we still on for oysters Saturday night? 

    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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  • nolaegghead
    nolaegghead Posts: 42,109
    Yes, we're on mo-fo!
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  • lousubcap
    lousubcap Posts: 37,334
    I must be confused with someone else buts thanks @YukonRon.  And to @SGH and @nolaegghead- gotta admit that your oyster plans sound like a great way to conclude the post -turkey consumption hangover.  Better to be lucky than good any day.  Happy Thanksgiving and enjoy the eats.
    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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  • SGH
    SGH Posts: 28,989
    lousubcap said:
    And to @SGH and @nolaegghead- gotta admit that your oyster plans sound like a great way to conclude the post -turkey consumption hangover.  
    Oysters are the cure for whatever ails you my friend. The are the proverbial Fountain of Youth. Food for the Gods if you will. However in my case that may should read food for the slobs ;)

    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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  • YukonRon
    YukonRon Posts: 17,319
    lousubcap said:
    I must be confused with someone else buts thanks @YukonRon.  And to @SGH and @nolaegghead- gotta admit that your oyster plans sound like a great way to conclude the post -turkey consumption hangover.  Better to be lucky than good any day.  Happy Thanksgiving and enjoy the eats.
    You provided insight a while back on my first brisket, in fact. I think we were both drinking rather heavily that day, several months ago, however, the end result, was amazing. I do forget many things, but I have not forgot that cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Mayberry
    Mayberry Posts: 756
    203 in the point and 185 thick part of the flat.     Let it ride to what....about 193-195?
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • nolaegghead
    nolaegghead Posts: 42,109
    No, you are done monitoring temperature!

    Stab it in the thickest part of the flat with a skewer.  When it slides through like butter (the point should be like this already so use that to get a sense of what it feels like), then it's done.  Pull it off immediately and place on a cooling rack for about 30 minutes.
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  • Mayberry
    Mayberry Posts: 756
    So you don't wrap immediately?   I should let it cool a little before wrapping and placing in cooler for travel?
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • Mayberry
    Mayberry Posts: 756
    Sorry, not trying to sound like an idiot. This isn't my first rodeo...  I've cooked them before with good results. Just want to make sure I do it exactly right today so I can travel with it and it still be OK at dinner time
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • lousubcap
    lousubcap Posts: 37,334
    edited November 2015
    As @nolaegghead said-you are finished with temp (and never worry about the point).  Once you declare victory and remove it from the BGE, let it sit nekked on a cooling rack for around 20 minutes or so to stop the carry over cooking.  Then do the wrap and pack.  Given you have a round a 2-3 hour hold with this (based on your earlier post) you will be fine if you follow the wrap and pack preps from earlier in this thread.  And once it is finished, it will cruise along in the cooler just like a pork butt. 
    And don't slice til ready to eat-dries out before your eyes.  You've got this-enjoy the eats. 
    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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