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Brisket taking too long
ckillian
Posts: 73
Well, I guess that title's not accurate. The brisket isn't taking too long, I apparently started it too late....
Anyway, I'm feeding the crew at work today, and I have to leave the house no later than 2pm (it's now 10:49am).
My brisket (14 pounds) plateau'ed around 155 degrees for most of the night. It's currently at 162 degrees, and going up at the rate of one degree every ten minutes, roughly speaking.
I know on a butt that you can crank the heat up to finish it off after it leaves the plateau. Does the same hold true for briskets? Could I jack the Egg up to about 290-300 to finish it off, without negatively affecting the brisket?
Anyway, I'm feeding the crew at work today, and I have to leave the house no later than 2pm (it's now 10:49am).
My brisket (14 pounds) plateau'ed around 155 degrees for most of the night. It's currently at 162 degrees, and going up at the rate of one degree every ten minutes, roughly speaking.
I know on a butt that you can crank the heat up to finish it off after it leaves the plateau. Does the same hold true for briskets? Could I jack the Egg up to about 290-300 to finish it off, without negatively affecting the brisket?
Comments
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foil it and jack the egg to 350. twww.ceramicgrillstore.com ACGP, Inc.
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This doesn't help you for today (though TJV's advice should), but remember to check the calibration on your dome thermometer after your cook is done. One reason your cook could have taken far longer than expected is if your thermo was reading high - if it was saying your dome was at 225, when it was actually at 200, for example, your cooking times would get thrown off.
Good luck with finishing your cook.
-John -
I agree, foil it and jack that egg up. I would pull it at 190 or 192 though. It will kreep on up to 200 probably after you pull it. Good luck.
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Yeah, it was calibrated. Plus I was using a Maverick ET-73, so I don't really blame the temp readings.
It was just a very thick brisket, so I should have given it a little more time.
But it'll be OK. I turned up the heat, and the brisket is just about done now. -
Gook luck Chris. That sucks but I have been there many times! I am a big fan of tjv's foil 'n crank method.
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