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Brisket question

2,532 Views | 13 Replies | Last: 7 yr ago by JYDog90
suprafly03
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AG
So I have a a brisket on my BGE right now. It's been smoking for only 4.5 hours. I'm using my DigiQ to regulate the temp.

I made a small mistake when I got started. The temp quickly rose to 275 when I set the brisket on. It took me a good 30-45 minutes to drop the temp back to my desired temp of 250.

I left the pit alone as I usually do for 4 hours. The DigiQ only shows a selected temp at a time. I had been watching "pit" temp, NOT "food" temp. I now checked the "food" temp. 168*!!!!!!!

Whoa, that's hot after only 4.5 hours. And way past my usual stall temp.

Anybody had similar issues in the past? What were the results? Any idea as to why this happened?
suprafly03
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Wanted to add, my probes seem to be accurate. Used another meat probe and there was a 2* difference.

The grill probe was about 20* lower than the the dome gauge.
BreNayPop
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Ove never had much qualms with temps or time, i just go until the probe goes in like butter. Most important thing is not running out of beer.
aggie_2010
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These last 25-30 degrees will likely take 2.5 hours minimum.

What was the weight of the brisket going on the egg? If you wish, you can keep it moist by spritzing and/or wrap in peach paper so that it doesn't dry out.

Disclaimer: my experience is with a Weber Smokey Mountain.
agfan2013
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Far too many variables for us to guess accurately. If you think the probe is correct then it may just be a quicker cooking brisket. 25 degree difference for 30-45 minutes isn't going to make a brisket cook several hours quicker.

Just monitor it more closely, double check with different probes if possible, pull it at your usual target temp, and rest in a cooler if you get done ahead of your initial planned time.

Drink some beer and relax.
WP69
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AG
Flat or packer?

My general thought is you're going to be OK. Here's l link to a chart that shows you're not far off from what this author says is 'normal'. http://www.genuineideas.com/ArticlesIndex/stallbbq.html

I like 225 instead of 250 unless you are on a schedule. Your DigiQ will hold that.

Worse case, cook another one.
MookieBlaylock
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AG
I cook at 275 and even 300

Turns out super moist just co poo is quicker

suprafly03
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This doesn't sound good?

Poo????

Are saying my brisket is gonna taste like *****???
LRHF
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Don't stress, these things tend to work out. Will take longer than you think and as others said, done when probe slides in like butter. Typically 190-200 F but each brisket is different. Post temperature soon
suprafly03
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Yeah. It's holding beautifully now. 176.

Is almost like it but the stall at a very high temperature.

I did crank down the DigiQ to 225!

Thanks guys.
redass1876
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Take mine to 205. I can sit in the stall longer than the total cook time otherwise sometimes
Deats99
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Fat up or down?
A good plan violently executed now is better than a perfect plan executed next week.
-George S Patton
Bighamp03
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I often have a brisket or pork shoulder quickly run up to 160-170. Freaks me out every time, then it stalls for hours and all is well.

How did it turn out?
suprafly03
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It turned out decent.

Not quite as tender as some. But the flavor was great.
JYDog90
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Bighamp03 said:

I often have a brisket or pork shoulder quickly run up to 160-170. Freaks me out every time, then it stalls for hours and all is well.


My experience as well. Until I then freak out because it seems to stall longer than I expect and then I start jacking with the probes and the Fire trying to get it through it.
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