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Need help. Brisket crisis turning into an emergency
Spaceman
Posts: 78
I’m looking for some advice
9lbs brisket. Went on egg at about 10pm last night. Temp at 235(a bit of an overshoot for first hour). IT has been stuck at about 145 for about 8 hours. I bumped the temp to 250 a couple of hours ago. So, I’m in the stall with no seeming end in sight. Brisket needs to be ready to serve in 6 hours.
Is is it time to double wrap in foil? Increase temp some more? Or both?
any advice would be appreciated. Thanks
9lbs brisket. Went on egg at about 10pm last night. Temp at 235(a bit of an overshoot for first hour). IT has been stuck at about 145 for about 8 hours. I bumped the temp to 250 a couple of hours ago. So, I’m in the stall with no seeming end in sight. Brisket needs to be ready to serve in 6 hours.
Is is it time to double wrap in foil? Increase temp some more? Or both?
any advice would be appreciated. Thanks
Norwell, MA. LBGE
Comments
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IMO. You have plenty of time. When it breaks the stall it will rush to the finish...seems kind of a low temp for the stall. Usually 160s ...But I'd sit on it another hour bump to 300
I don't wrap till,160/170Visalia, Ca @lkapigian -
Thermo(s) calibrated? To only get to 145 in 12 hours is well outside the norm but I'm not sure there is much of a norm with the brisket.
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. -
Subcaplou
great thought!
i checked and it’s calibratedNorwell, MA. LBGE -
275 might be the sweet spot in this situation.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak...
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Lousubcap,
i think my grid temp was reading too high and my real temp was low. I’ve moved the probe over the plate setter and it is reading lower now.
Slippy,
thanks. At 275 now
Norwell, MA. LBGE -
If your probe is exposed directly to the lump (not covered up by your platesetter/stone), it will read way higher than your actual grid temp. Conversely, if your probe is too close to the meat, it will read much lower (especially early when the meat is still cold)Spaceman said:Lousubcap,
i think my grid temp was reading too high and my real temp was low. I’ve moved the probe over the plate setter and it is reading lower now.
Slippy,
thanks. At 275 now
sounds like you figured it out and are back in the game.Keepin' It Weird in The ATX FBTX -
Back in the game.
Bumped the temp to 275. IT up to 155 and is moving in the right directionNorwell, MA. LBGE -
Happens to me every cook, it seems.
Now - GIMME A SLICE!!
any pics?Large BGE and Medium BGE
36" Blackstone - Greensboro! -
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The Cen-Tex Smoker said:If your probe is exposed directly to the lump (not covered up by your platesetter/stone), it will read way higher than your actual grid temp. Conversely, if your probe is too close to the meat, it will read much lower (especially early when the meat is still cold)
sounds like you figured it out and are back in the game.I totally agree with @TThe Cen-Tex Smoker" I usually attach my probe to the stem of the thermometer in the dome measuring dome temp vs grate temp. Also a good double check for the dome thermo to see how accurate it is...Sounds like you're headed in a proper direction now!! Keep us posted!!!Kirkland, TN2 LBGE, 1 MM -
IT is 175.
I assume that the process that the meat experiences during the stall happened when the IT was at 150 for about 8 hours.
If IT is at 180 in 20 minutes then I will ramp down to 250Norwell, MA. LBGE -
Better to keep your temp steady... that -25 degrees won't make that much difference in flavor/mouthfeel. Better to be done a bit early to have a longer rest (in a warming oven) to have everything settle!
Kirkland, TN2 LBGE, 1 MM -
You’re getting there, just let ride and FTC (Foil/Towel/Cooler) for up to 6 hours. Just let it rest for 15-20 mins before you FTC. Enjoy!
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Saved!!!!
probing beautifully. Like going through soft butter ( or as we say from my neck of the woods “Butta”)
It is FTC now. I will send pics when sliced
thanks to to all who responded. You are all awsome and truly saved the day or at least the Christmas party.Norwell, MA. LBGE -
Strong work! Seems I’m always second guessing the brisky.
Charles Town, West-by-God Virginia
Sazco large Casa-Q
Large BGE
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Well played. Patience is the watch-word. Standing by. Only slice on demand and always against the grain.
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. -
yes, Slice to order, it starts drying out as soon as its sliced.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak...
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Pumped to see the final product! Way to go @Spaceman
LBGE since June 2012
Omaha, NE
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