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View Full Version : Early Stall 140 degrees? updated pron***final pics


lankster35
08-29-2015, 11:10 AM
Put my brisky on at 8am this morning so 3 hours in. Doing the Bludawg hot-n-fast for the first time and been holding around 275 on the Maverick and 300ish on my quage. Never had a brisket stop at 140 for so long normally runs right up to about 160 and then stalls out. This one has been sitting at 140 for over an hour. Oh well......patience.....No pron this morning, too lazy but will do when I wrap in another hour or so.

landarc
08-29-2015, 11:48 AM
Raise your temp. Shouldn't be much of a stall if you're cooking like Blu

Seefyre
08-29-2015, 12:05 PM
The stall is insignificant in my opinion. Smoke it 'till it until the bark looks right, wrap in butcher paper and continue until it probes tender. It's so much more enjoyable to ignore the numbers and cook.

lankster35
08-29-2015, 12:11 PM
At 147 now and almost 4 hours in. I don't think I am cooking as hot as Blu probably does. Right now the Maverick which is just above the grate in front of the brisket is showing 288 and my pit gauge is 350 which always runs hot so I trust the Maverick more. Earlier I was only running 260 so I did bump it up. When you are a low and slow cooker it is hard to turn it up :) Just peaked and it looks good but I am going to let it go another hour before wrapping since my temp is slightly lower than prescribed by Blu. I have faith......and patience......Got some chicken thighs I seasoned up last night to put on a little later and also a little deer sausage. A good Saturday so far!

WildeMan
08-29-2015, 12:31 PM
Quick looking at the dang thing. Set the alarm on the maverick; it will alert you if your temps get out of whack. Just look at the bark in an hour or two and wrap when you like it. Your IT doesn't make a bit of difference at this point, only when it gets enough to start checking it with a probe. So just leave it alone and don't worry about it.

lankster35
08-29-2015, 12:37 PM
I'm sitting here watching tv. Only looked at the brisket a 4 hours like the Blu directions said. I don't worry about the internal temps just like to watch to have something to do. 151 internal by the way :) and 298 on the Maverick.....

Bludawg
08-29-2015, 12:40 PM
Put my brisky on at 8am this morning so 3 hours in. Doing the Bludawg hot-n-fast for the first time and been holding around 275 on the Maverick and 300ish on my quage. Never had a brisket stop at 140 for so long normally runs right up to about 160 and then stalls out. This one has been sitting at 140 for over an hour. Oh well......patience.....No pron this morning, too lazy but will do when I wrap in another hour or so.
If your cooking like me take the probe out the meat and just cook it like I laid it out.

lankster35
08-29-2015, 12:47 PM
Trying Blu. Got the temp up to 290ish and been holding there for a few hours now. I'm almost ready to wrap but did go 5 hours instead of 4 since I started off kind of wimpy on my temps. pron on the way when I wrap.

pjtexas1
08-29-2015, 12:56 PM
It'll get easier bumping up the temp once you have a successful cook. At 260 that early stall can be brutal.

WildeMan
08-29-2015, 01:00 PM
I used to be the same way, it is kind of fun to watch the temps go up over time. However, I found that it started driving me nuts at times. I put 4 pork butts on this morning for my daughters b-day tomorrow and I decided to just leave out the meat probe, and just watch the pit temp. I have an ECB so the temps on that alone are enough to make me nuts.

lankster35
08-29-2015, 01:11 PM
Looked pretty good so I wrapped and put the chicken thighs on. Figured they would be just fine for a couple hours at the brisket temp. Will check in an hour but expect it will need the full two hours wrapped to be butter.

Bludawg
08-29-2015, 02:03 PM
Looks good so far, hang in & be patient The spot you have your meat probe in pic#1 is where I probe mine for tender

lankster35
08-29-2015, 03:12 PM
Been in the butcher paper for two hours. I probed at 1 hr and wasn't close as I expected. I know temps do';t mean a lot but at one hour I just made it to 198 internal. Now at two hours wrapped it shows 203 so I'm hoping when I walk outside it will be ready to take off and rest. The chicken already came off and tastes pretty good.....

lankster35
08-29-2015, 03:21 PM
just checked and seemed good on the first area I probed and did another area and had some resistance so poked it a third time and I think it need a little longer. I think getting that butter feeling is the hardest to get a handle on.

landarc
08-29-2015, 03:24 PM
You're close, but, it could be another 30 to 40 minutes. Be patient and check every 20, you're almost there

lankster35
08-29-2015, 04:01 PM
Took it off after 2:30 hours seemed to probe really good and now resting. Can't wait to see the results.

lankster35
08-29-2015, 04:53 PM
So the brisket had a good smoke ring and the point was good but the flat was, in my opinion, probably not done enough. It just didn't pull apart easily and seemed dry. Maybe i rushed it but cooked unwrapped for 5 hrs then wrapped for 2.5hrs. and sat till 153 in the paper. Ran mostly 275 degrees. I think I do that a lot and need to force myself to leave it on longer but normally worried about overcooking. This probably shows where internal temp doesn't mean done since this one went to 208.

Still has a great taste though and the chicken came out really good. Practice makes perfect.

pjtexas1
08-29-2015, 05:02 PM
pulling too early is what most of us do in the beginning. probe the point and that is what the flat should feel like when it is done. as many will tell you overcooked is better. I bet you were about 30 minutes from perfection. i bet the next one will be a little better and on and on...

landarc
08-29-2015, 05:04 PM
Nice smoke ring, but, I agree, you pulled it a little too early. Man, you got close though. Normally, 7.5 hours at 275 will not be enough for anything over about 8 pounds

Bludawg
08-29-2015, 06:14 PM
If you would have cooked 25 deg hotter or 2 hrs longer at 275 & you would have nailed it. When you probe it the last place on a brisket to get probe tender is the thickest part of the flat, it is a 2-3" circle along the centerline from point to tail. Probe there the rest is Moot. Still all in all it looks good for the first time.

Oakswamper
08-29-2015, 08:25 PM
Nice job!

SmittyJonz
08-29-2015, 09:10 PM
At 147 now and almost 4 hours in. I don't think I am cooking as hot as Blu probably does. Right now the Maverick which is just above the grate in front of the brisket is showing 288 and my pit gauge is 350 which always runs hot so I trust the Maverick more. Earlier I was only running 260 so I did bump it up. When you are a low and slow cooker it is hard to turn it up :) Just peaked and it looks good but I am going to let it go another hour before wrapping since my temp is slightly lower than prescribed by Blu. I have faith......and patience......Got some chicken thighs I seasoned up last night to put on a little later and also a little deer sausage. A good Saturday so far!

Don't be Skeered! Worst you can do is Char the Chit out of it- the middle will be edible.


http://i1326.photobucket.com/albums/u645/bobjones79/A7CBF890-4FAA-49BC-97DC-FDF78CB55DD0_zpsmvj5y7wj.jpg (http://s1326.photobucket.com/user/bobjones79/media/A7CBF890-4FAA-49BC-97DC-FDF78CB55DD0_zpsmvj5y7wj.jpg.html)


http://i1326.photobucket.com/albums/u645/bobjones79/62EA127E-18EE-4237-83B6-9891844563AD_zps3xsjiu84.jpg (http://s1326.photobucket.com/user/bobjones79/media/62EA127E-18EE-4237-83B6-9891844563AD_zps3xsjiu84.jpg.html)


http://i1326.photobucket.com/albums/u645/bobjones79/F4B412EE-982E-4669-A3E0-01D862D93228_zpsgx97xrzj.jpg (http://s1326.photobucket.com/user/bobjones79/media/F4B412EE-982E-4669-A3E0-01D862D93228_zpsgx97xrzj.jpg.html)

smokingkettle
08-29-2015, 09:28 PM
So the brisket had a good smoke ring and the point was good but the flat was, in my opinion, probably not done enough. It just didn't pull apart easily and seemed dry. Maybe i rushed it but cooked unwrapped for 5 hrs then wrapped for 2.5hrs. and sat till 153 in the paper. Ran mostly 275 degrees. I think I do that a lot and need to force myself to leave it on longer but normally worried about overcooking. This probably shows where internal temp doesn't mean done since this one went to 208.

Still has a great taste though and the chicken came out really good. Practice makes perfect.

Looks good to me.