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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-11-2008, 01:49 PM | #1 |
On the road to being a farker
Join Date: 03-23-08
Location: Belle Chasse, LA
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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.
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[B][I]Kenny[/I][/B] Large Big Green Egg Char-Griller SuperPro Weber 22.5" One Touch Gold UDS |
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05-11-2008, 02:27 PM | #2 |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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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?
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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05-11-2008, 02:39 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Yeah... check it in a few places just to make sure you aren't in a fat pocket.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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05-11-2008, 02:40 PM | #4 |
is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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Every piece of meat is different. Check with a probe, but I'm bettin it ain't there yet. Patience is a virtue.
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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
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05-11-2008, 03:39 PM | #5 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
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The probe has to go in with little or no resistance.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
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05-11-2008, 11:04 PM | #6 |
On the road to being a farker
Join Date: 03-23-08
Location: Belle Chasse, LA
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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.
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[B][I]Kenny[/I][/B] Large Big Green Egg Char-Griller SuperPro Weber 22.5" One Touch Gold UDS |
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05-12-2008, 01:34 PM | #7 |
Full Fledged Farker
Join Date: 03-23-08
Location: Albuquerque, NM
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Was the fat up or down? Did you turn any? Any mop? Any injection?
Thanks, Rick |
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05-12-2008, 02:31 PM | #8 |
On the road to being a farker
Join Date: 03-23-08
Location: Belle Chasse, LA
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Fat down, no turning, no mop or injection. Just a dry rub and let it cook.
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[B][I]Kenny[/I][/B] Large Big Green Egg Char-Griller SuperPro Weber 22.5" One Touch Gold UDS |
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05-12-2008, 04:26 PM | #9 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
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I have heard fo some having a second plateau, but not dropping that much..glad it turned out.
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Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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05-12-2008, 04:40 PM | #10 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Good to hear it all worked our and the brisket was a success!!
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Jim |
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05-12-2008, 04:45 PM | #11 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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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.
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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05-12-2008, 04:55 PM | #12 |
Full Fledged Farker
Join Date: 03-23-08
Location: Albuquerque, NM
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05-12-2008, 05:32 PM | #13 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Your brisket cook was a resounding success! Congrats and good job!
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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05-12-2008, 10:28 PM | #14 |
On the road to being a farker
Join Date: 03-23-08
Location: Belle Chasse, LA
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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!
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[B][I]Kenny[/I][/B] Large Big Green Egg Char-Griller SuperPro Weber 22.5" One Touch Gold UDS |
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05-12-2008, 11:44 PM | #15 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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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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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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