What is the longest plateau?

Pipin' Pig · 04-09-2008, 06:33 PM

I am cooking a brisket right now and it has been stuck right at 140 for the last 4 hours as a 10h 45m cook so far. Cooking at 250 and temps have been really steady for 2+ hours at a time between fuel additions.

Man am I getting hungry and it would appear I have a ways to go.

Smokey D · 04-09-2008, 06:43 PM

Last week I had a 7.5 lb flat on and almost the same temps as yours and mine stuck at 155 for 4.5 hours. Right around the same time yours is at, it started to climb slowly. 14 hours total it was off and foiled and into the cooler. The waiting is worth it.

txschutte · 04-09-2008, 06:52 PM

I've had one plateau for 4.5 hrs. After that, it was a matter of 2 hrs before it was ready.

Solidkick · 04-09-2008, 08:20 PM

As a competitive cook, the plateau of a brisket is about the most stressful part for me.......how long is it going to stick for, am I going to get much cooler time, etc.
At one contest a few years back, brisket went right from the cooker to the box, 15 hour cook....and it was just approaching 185* internal......

Geez, my stomach is churning just reminiscing about it......

jestridge · 04-09-2008, 09:15 PM

I had a pork butt yesterday that never did get over 180. But just part of it
Never had one do that before

Harbormaster · 04-09-2008, 10:23 PM

Prior to meeting all you guys and learning about coolering, I did 2 butts on my offset that took 23 hours to reach 190. I bet they plateaued for 10+ hours.

Divemaster · 04-09-2008, 10:28 PM

I've had pork butts that took 19 hours... Briskets that took 16 hours... It just depends on the meat....

3 - 5 hours is about average....

BBQ Grail · 04-09-2008, 10:30 PM

Quote:

Originally Posted by txschutte

I've had one plateau for 4.5 hrs. After that, it was a matter of 2 hrs before it was ready.

Can Wyatt verify this?

Harbormaster · 04-09-2008, 10:31 PM

Quote:

Originally Posted by trp1fox

Can Wyatt verify this?

PRICELESS!!

txschutte · 04-09-2008, 10:39 PM

Yes he can!

thillin · 04-09-2008, 11:28 PM

2 6lb butts just took me 18 hrs and they still could have gone another 2 hrs.

BBQchef33 · 04-09-2008, 11:33 PM

not to hijack a bit, but if something seems like its stuck too long, i push the temps 10-20 degrees till it breaks.

Puppyboy · 04-09-2008, 11:36 PM

Four hours at 140* they should have a pretty good color? Foil those that bad boy a crank the heat. You'll be eating in no time. That works for me when the family is starving and not wanting to wait any longer.

SoEzzy · 04-10-2008, 01:57 AM

This is the longest plateau!

Bearbonez · 04-10-2008, 02:11 AM

Had a pork butt 2 weeks ago that took...6?? maybe it was 8 hours even to get past...all depends on the amount of collogen in meat. Now if the amount of collogen is relevent to the amount of marbeling in other cuts, than that would be like a higher grade, huh? If that is true, than a longer plateau would be a good thing. Collogen and fat are closely related which translates to flavor...have a couple more beers and enjoy

04-09-2008, 06:33 PM	#1
Pipin' Pig Full Fledged Farker Join Date: 08-25-07 Location: Charleston, SC	What is the longest plateau? I am cooking a brisket right now and it has been stuck right at 140 for the last 4 hours as a 10h 45m cook so far. Cooking at 250 and temps have been really steady for 2+ hours at a time between fuel additions. Man am I getting hungry and it would appear I have a ways to go. __________________ Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill

04-09-2008, 06:43 PM	#2
Smokey D On the road to being a farker Join Date: 04-05-08 Location: Aurora, IL	Last week I had a 7.5 lb flat on and almost the same temps as yours and mine stuck at 155 for 4.5 hours. Right around the same time yours is at, it started to climb slowly. 14 hours total it was off and foiled and into the cooler. The waiting is worth it. Last edited by Smokey D; 04-09-2008 at 10:29 PM..

04-09-2008, 06:52 PM	#3
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	I've had one plateau for 4.5 hrs. After that, it was a matter of 2 hrs before it was ready. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

04-09-2008, 08:20 PM	#4
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	As a competitive cook, the plateau of a brisket is about the most stressful part for me.......how long is it going to stick for, am I going to get much cooler time, etc. At one contest a few years back, brisket went right from the cooker to the box, 15 hour cook....and it was just approaching 185* internal...... Geez, my stomach is churning just reminiscing about it...... __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

04-09-2008, 10:23 PM	#6
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	Prior to meeting all you guys and learning about coolering, I did 2 butts on my offset that took 23 hours to reach 190. I bet they plateaued for 10+ hours. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

04-09-2008, 09:15 PM	#5
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I had a pork butt yesterday that never did get over 180. But just part of it Never had one do that before

04-09-2008, 10:28 PM	#7
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I've had pork butts that took 19 hours... Briskets that took 16 hours... It just depends on the meat.... 3 - 5 hours is about average.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

04-09-2008, 10:39 PM	#10
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Yes he can! __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

04-09-2008, 11:28 PM	#11
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	2 6lb butts just took me 18 hrs and they still could have gone another 2 hrs. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

04-09-2008, 11:33 PM	#12
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	not to hijack a bit, but if something seems like its stuck too long, i push the temps 10-20 degrees till it breaks. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

04-09-2008, 11:36 PM	#13
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	Four hours at 140* they should have a pretty good color? Foil those that bad boy a crank the heat. You'll be eating in no time. That works for me when the family is starving and not wanting to wait any longer. __________________ www.facebook.com/BarkinDawgsBBQCatering

04-10-2008, 01:57 AM	#14
SoEzzy Full Fledged Farker Join Date: 12-02-06 Location: SLC, UT	This is the longest plateau! __________________ "There is no such thing as a little garlic." A.Baer

04-10-2008, 02:11 AM	#15
Bearbonez On the road to being a farker Join Date: 04-02-08 Location: Austin Texas	Had a pork butt 2 weeks ago that took...6?? maybe it was 8 hours even to get past...all depends on the amount of collogen in meat. Now if the amount of collogen is relevent to the amount of marbeling in other cuts, than that would be like a higher grade, huh? If that is true, than a longer plateau would be a good thing. Collogen and fat are closely related which translates to flavor...have a couple more beers and enjoy

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