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Aaron Franklin is So Right

RajunCajun
RajunCajun Posts: 1,049
edited December 2016 in EggHead Forum
Doing a 15lb brisket today and it has been on for right at 5 1/2hrs.  Internal temp is now at 173 deg and what is odd is that it didn't hang out in the stall for as long as any other brisket I have ever done.  Aaron is so right in saying that every brisket is different and will cook differently.

Also, what delta t should I see between the dome temp and grid temp using an indirect setup?  I checked my Digi Q probes last night, so I am fairly certain they are accurate.


Geaux Tigers!
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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Comments

  • lousubcap
    lousubcap Posts: 36,768
    edited December 2016
    As with "the friggin cow drives the cook" the temperature variation you will see is subject to many variables.  The longer the cook the more likely the delta will close up.  FWIW-
    Edit:  excellent point made by @StillH2OEgger given the duration of cook.  Also what calibrated dome temp are you running for the cook?  And anything to do with the finish-line for a brisket cook revolves around the flat so pay no attention to the point.  It has a much higher fat content and will do just fine waiting for the flat.
    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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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Even with normal variations that seems fast at a presumably lowish temp. If you haven't already, I would make sure the probe isn't in a spot that might give you a reading that is out of line. Either way, good luck.
    Stillwater, MN
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  • Miked125
    Miked125 Posts: 481
    I find I stall around 160 then around 180
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  • RajunCajun
    RajunCajun Posts: 1,049
    Thanks guys.  I have my grid temp set at 250 and I am seeing dome temps between 280-300degrees.  I've checked the brisket temp with my Thermapen and the DigiQ is right on target.  Strange cow indeed!
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • nolaegghead
    nolaegghead Posts: 42,109
    The temperatures on the grid are all over the place depending on if you put the probe right next to the meat, or on the edge of the shadow of the plate setter.  It's really meaningless to pick one spot and compare it to a spot on your dome..(although if they are way out of wack, consider something needs calibration).

    Look how it's cooking.  If the bark is boiling, it's probably too hot.  Not cooking, not hot enough.

    Notice all the little details of the cook and develop an intuition for it....but also use your thermometers, never trust any one thing.
    ______________________________________________
    I love lamp..
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  • tikigriller
    tikigriller Posts: 1,389
    All reasons why I click my probe to the dome therm.  Too many variables on the grid that effect the temp reading to be inaccurate.
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Toxarch
    Toxarch Posts: 1,900
    Your time sounds fine. I have found that using a blower seems to speed up long cooks. Maybe it's because the blower overcomes the big temp drop from a cold hunk of meat going on the grill and powers through it.
    As for temp differences, I've seen 20-30 degree differences in the beginning of the cook. But over time it will equal out and be the same temp at the grid and dome. You can see it happen if a computer graphs your cook.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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  • RajunCajun
    RajunCajun Posts: 1,049
    Thanks guys.  She is still holding at 174degrees....I think it's still in the stall.  I've just never had one stall at 174 like this one.  They usually stall in the mid 160s. 
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • tikigriller
    tikigriller Posts: 1,389
    Mine from last weekend stalled twice.  160 and again at 175ish.

    I am actually looking forward to the Christmas Brisket because I will be able to cook it without trying to time everything around Golf.
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • nolaegghead
    nolaegghead Posts: 42,109
    tikigriller said:
    All reasons why I click my probe to the dome therm.  Too many variables on the grid that effect the temp reading to be inaccurate.
    That's not a bad idea.  If you look at the big picture, we're looking for reproducibility.   You put a big chunk of ice-cold meat close to the dome thermo, and it reads lower than if the meat were farther away.

    The delta difference between the meat and the environment is constantly changing.  The rate of heat energy is a function of these things and the evaporative effects of the meat, plus only Zeus knows what.

    It's nice to predict a rough time estimate so you can plan your eating around the cooking. 

    I forgot my point. 

    Nevermind, carry on.

    ______________________________________________
    I love lamp..
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  • Toxarch
    Toxarch Posts: 1,900
    I run 2 probes, one at the grate and one clipped to the dome.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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