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Brisket temp
TEXASBGE2018
Posts: 3,831
ok, I’m dumbfounded here. I put a 15lb brisket on at 10pm and just recently put the probe in the thickest part of the flat. It’s already reading 122 degrees. I double checked with my thermapen and it is also reading around 125-130. The far end is reading 155 already. Is this normal? Have any of you seen it get that hot this quick. My grate temp is 250 and the dome temp is about 230.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
Comments
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That's normal. Shotgun a few beers and slam a few bourbons. Wake up in the morning (ish) and see how it's going.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Far end of the flat reading 167 already. I know not to use that as the basis but how the the heck can the end of the flat be reading 167 after 2 hours.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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I’ve never had a brisket do that before. They are usually only reading 85-90 after 2 hours. My only concern is we aren’t eating till 5:30pm my plan was for this thing to get done after about 14 hours which would be noon or so and the FTC it till 5
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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TEXASBGE2018 said:I’ve never had a brisket do that before. They are usually only reading 85-90 after 2 hours. My only concern is we aren’t eating till 5:30pm my plan was for this thing to get done after about 14 hours which would be noon or so and the FTC it till 5They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Ya that’s the only thing I can think. This thing was marbeled in the flat almost like a wagyu steak. I just hope it ain’t done in 6 hours. I need it to at least take till noon or so. Guess it’s gonna be a long night.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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TEXASBGE2018 said:Ya that’s the only thing I can think. This thing was marbeled in the flat almost like a wagyu steak. I just hope it ain’t done in 6 hours. I need it to at least take till noon or so. Guess it’s gonna be a long night.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Good plan. I’ll check back in tomorrow am
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Well it’s 7:00am and it’s reading 187 in the thickest part of the flat. I’m thinking this thing is getting done by 10:00am which would be 12 hours. Have any of you FTC’d for 7 hours in a yeti before? The longest I have had one go was 6
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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The longest I've gone in a cooler was 4 hours. When I cooked in the restaurant, we would hold prime rib as long as 8 hours (holding oven, not cooler).Michiana, South of the border.
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TEXASBGE2018 said:Well it’s 7:00am and it’s reading 187 in the thickest part of the flat. I’m thinking this thing is getting done by 10:00am which would be 12 hours. Have any of you FTC’d for 7 hours in a yeti before? The longest I have had one go was 6"I've made a note never to piss you two off." - Stike
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You still have a couple of hours to go. The one Dwayne is talking about was in a cooler for 9 hours. It was a good one.
FWIW- briskets actually do race up to 130-140 pretty quickly. Mine last night was there in an hour. It was 187 in the point and 158 in the flat at 7 am when I woke up and now and im pushing through the stall for 11 am class. Cooked at 250 all night. You are right in track for a good result.Keepin' It Weird in The ATX FBTX -
Regarding the extended duration hold, if it comes to that you can pre-warm the cooler with hot water, warm garage (key word) quality towels then FTC after the cooling rack rest. Place the cooler in the Texas sun and you will be good for as long as you need it.I've gotten 6 hrs out of an el cheapo Igloo-surely the Yeti will top thatLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I’ve done 4 hours in a styrofoam cooler. Yeti should be good to go
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Took it off at noon. Buttah probe 200-203 everywhere. Letting it sit on counter 30min then FTC till 5. Not too happy with the bark development this time. Color is more mahogany than black. Keep y’all posted.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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You are golden. Inside the FTC window is all I aim for with a brisket cook. Great eats await.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I once had a brisket that was done too early. I FTC'd it as usual and then took a covered teapot and filled it with water and brought it to a boil and then put it (the whole pot) in the cooler on top of the towels. It worked fine and kept everything very warm until it was time to serve.
Large BGE
Barry, Lancaster, PA -
Shiff said:I once had a brisket that was done too early. I FTC'd it as usual and then took a covered teapot and filled it with water and brought it to a boil and then put it (the whole pot) in the cooler on top of the towels. It worked fine and kept everything very warm until it was time to serve.
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Here's my brisket from last night...…
It sat out on the counter for 4-5 hrs, so it was room temp when it went in.
It was at 160F within three hours, then sat there for four hours in the stall, before creeping up to 200F in the last three hours. If I would have put it in cold, it would have taken another hour or so.
I've had them sit in the stall for 6-8 hrs. Just depends on how big a piece of meat, how much fat, etc. Everyone of them is different.
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Always remember, "The friggin cow drives the cook."
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Well turned out pretty good. This is all that’s left and I had to hide it
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Congrats on the cook and the outcome. Meat coma guests are a true sign of victory.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
TEXASBGE2018 said:I’ve never had a brisket do that before. They are usually only reading 85-90 after 2 hours. My only concern is we aren’t eating till 5:30pm my plan was for this thing to get done after about 14 hours which would be noon or so and the FTC it till 5Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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@stlcharcoal is letting the brisket sit out 4-5 hrs before cooking intentional? Sounds a little risky, but maybe in cryovac it's ok?
Milton, GA
XL BGE & FB300 -
The Cen-Tex Smoker said:You still have a couple of hours to go. The one Dwayne is talking about was in a cooler for 9 hours. It was a good one.
FWIW- briskets actually do race up to 130-140 pretty quickly. Mine last night was there in an hour. It was 187 in the point and 158 in the flat at 7 am when I woke up and now and im pushing through the stall for 11 am class. Cooked at 250 all night. You are right in track for a good result.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... -
GoooDawgs said:@stlcharcoal is letting the brisket sit out 4-5 hrs before cooking intentional? Sounds a little risky, but maybe in cryovac it's ok?______________________________________________I love lamp..
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GoooDawgs said:@stlcharcoal is letting the brisket sit out 4-5 hrs before cooking intentional? Sounds a little risky, but maybe in cryovac it's ok?
Think about pork butts......those are going to sit in the egg 4-5 hrs before they ever get above 160F. If you leave them out on the counter before that to bring them to room temp, you're only adding an hour or two to that. It's not really anything I do for any reason other than I didn't have room in the fridge to put the trimmed brisket back in.
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