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-   -   Plateau?????????? (http://www.bbq-brethren.com/forum/showthread.php?t=42300)

Kenny 13 05-11-2008 01:49 PM

Plateau??????????
 
Got a brisket going in my UDS for it's first long smoke. I'll admit I don't have a ton of experience with brisket, as this is probably only the 6th or 7th one I've ever cooked. It's been going for nearly 8.5 hours with the UDS holding steady between 230 - 235*.

A few hours ago the internal temp on the flat was up to 185*. I've had some plateaus where it's held a steady temp for a few hours, or even dropped one or 2 degrees, but usually it comes at a lower temp. After holding steady at 185* for nearly 30 minutes, this one has dropped to 178* for a few hours then gone back up to 179*, then in the last 15 minutes back down to 178* and now 177*.

Has anyone ever experienced a plateau with this much of a drop? I haven't tried inserting a probe to test for doneness yet, but I'm thinking maybe I should.

Pipin' Pig 05-11-2008 02:27 PM

I have never had a plateau at that high a temp. Usually 140-160 is where I get mine. Perhaps check the probe location and see if it is too close to the outside of the meat?

Ron_L 05-11-2008 02:39 PM

Yeah... check it in a few places just to make sure you aren't in a fat pocket.

ipls3355 05-11-2008 02:40 PM

Every piece of meat is different. Check with a probe, but I'm bettin it ain't there yet. Patience is a virtue.

Cliff H. 05-11-2008 03:39 PM

The probe has to go in with little or no resistance.

Kenny 13 05-11-2008 11:04 PM

Just an update - over the course of about 4.5 hours the internal temp dropped from 185* all the way to 175*. It stayed at 175* for about 30 minutes then began to slowly climb. Back at 185* I inserted a probe with still a little more resistance than I'd like so I let it go to 191* before the probe entered more easily, so I wrapped in foil to rest at that point.

This was by far my best brisket ever. Sliced very easily and was very juicy. I am totally sold on the UDS for long cooks. Managed the full 11.5 hour cook with only a 9 pound bag of RO briquettes and 5 wood chunks. Only had to make 3 slight adjustments to the vents over the course of the cook.

I know, no pictures - it didn't happen. Unfortunately, my daughter borrowed my camera and forgot to bring it back when she came to eat.

AlbuQue 05-12-2008 01:34 PM

Was the fat up or down? Did you turn any? Any mop? Any injection?

Thanks,
Rick

Kenny 13 05-12-2008 02:31 PM

Quote:

Originally Posted by AlbuQue (Post 634928)
Was the fat up or down? Did you turn any? Any mop? Any injection?

Thanks,
Rick

Fat down, no turning, no mop or injection. Just a dry rub and let it cook.

bowhnter 05-12-2008 04:26 PM

I have heard fo some having a second plateau, but not dropping that much..glad it turned out.

OSD 05-12-2008 04:40 PM

Good to hear it all worked our and the brisket was a success!!

Smokin Gator 05-12-2008 04:45 PM

I have had a brisket or two do that, but not quite that high... maybe 180. Every piece of meat is different and that is what makes that perfect brisket so elusive.

AlbuQue 05-12-2008 04:55 PM

Quote:

Originally Posted by Kenny 13 (Post 634975)
Fat down, no turning, no mop or injection. Just a dry rub and let it cook.

Thanks, congrats on a good brisket!

Sawdustguy 05-12-2008 05:32 PM

Your brisket cook was a resounding success! Congrats and good job!:biggrin:

Kenny 13 05-12-2008 10:28 PM

Thanks guys! The cook was a success, and as I said - I'm extremely happy with the UDS. Tonight after work, I chopped up the point and made chili. My first time for brisket chili but certainly not the last!

Midnight Smoke 05-12-2008 11:44 PM

What's up, how does it go? No Pic's it didn't happen, dog ate my camera .. Dghtr had the camera... Not .

Really, it sounds good!


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