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brisket stall

Unknown
Unknown
edited November -0001 in EggHead Forum
Hi folks,[p]First brisket on the egg...I followed most of the advice I'd seen on here. This is a 7 pounder that's been on since 11pm @ around 250. It got to about 183 an hour and a half ago, then dropped to 181...now it hovers around 183-184. I checked the temp in several places and it's fairly consistent. Should I yank this thing or wait it out 'til I see 190? THANKS.
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Comments

  • Nature Boy
    Nature Boy Posts: 8,687
    eggRook,
    When it is tender to the poke, it is time to take it off....regardless of the internal temp. Push the probe in, and pull it out. If it pulls back on you then it needs more time. If it slides out with very little resistance it's done.[p]I have had briskets give up tender anywhere from 178-200.
    Enjoy!!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Unknown
    Unknown
    By the way, you folks have me well schooled on "plateaus" when cooking a brisket...I just didn't see anybody talking about a plateau at 180.

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  • thirdeye
    thirdeye Posts: 7,428
    eggRook,[p]If that thermometer slides in with out much resistance, it is done. Temp on a brisket is a ballpark think thing that lets you know when to start the poke test.[p]Happy 4th a28000c5.gif
    ~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    Thanks guys. The probe glides in pretty easily around the top and the fatty/split part (deckle), but the other end still offers some pretty good resistance...and the temp down there remains at 180-181. Should I err on the too early or too late side? I don't want to screw this up.
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  • Nature Boy
    Nature Boy Posts: 8,687
    eggRook,
    I would cook it until the flat is tender. It won't hurt the deckle to go longer, as it is chocked full of fat that need time to render. [p]Happy 4th!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • thirdeye
    thirdeye Posts: 7,428
    eggRook,[p]At 7# I figured you just had a flat only. The nose has a different texture due to the higher fat content, but usually stays at a lower temp than the flat. (make sure you are not in a fat pocket when measuring temp in the nose too). When the flat is tender, some folks will separate the two and return the nose to the pit to let it cook a little longer. On a brisket the size you have I think you will be ok either way. The other option is to foil it and finish on the pit. On briskets, I kind of size them up on an individual basis and try not to follow a set rule.[p]No matter what you decide to do, give that boy a long rest, wrapped, in a cooler. That is very important on a brisket.[p]Happy 4th a28000c5.gif
    ~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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