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Ridiculous plateau on my brisket

post #1 of 8
Thread Starter 
I started a 12# brisket (had to cut it in half to fit it - the flat on one rack and the point on another) last night at 9:00 in my vertical propane smoker. By this morning, it had reached 142 IT in a 225 smoke. Here I sit at 4:00 this afternoon, and it's at 156 IT. I wrapped it when it hit 160 (at 2:00 pm) to speed it up, but it's only dropped since then. What gives? I've tried resetting my maverick et-732, but it still reads the same. At this rate it'll end up being tomorrow before it's ready.
post #2 of 8

Hello.  If you are sure your maverick is not gone loopy ( technical term ) and you have it foiled with some sort of Au Jus in the foil I would push that temp to 275-300 and see if you can push through the stall.  Where is your probe?  I hope in the flat as that will reach temp first, being separate.  Just my opinion.  Good luck.  Keep Smokin!

Danny

post #3 of 8
Thread Starter 
Checked the flat. It's at 184. I've got the probe in the thickest part. I just can't figure out why it's taking so long. I've never had this before, and I've cooked several briskest before.
post #4 of 8

I have done one or two in my time.  I find that each brisket seems to have a mind of it's own.  Could be the age of the animal, even what the animal fed on can affect the muscling and texture of the fat you are trying to break down, the ageing of the meat or lack there of, outside temp, humidity.  All sorts of little things can affect the smoking process.  Did you try a sacrifice to the great smoking Gods?  :icon_biggrin:  Hang in there.  It will turn out great.  Good luck.  Keep Smokin!

Danny

post #5 of 8
Thread Starter 
It's starting to inch up now. The point is up to 162 since I cranked up the heat to 275. I went on and pulled the flat at 185. Didn't have lunch and I'm starving! I appreciate all the help (and the novel).
post #6 of 8
Thread Starter 
23 hours in and I'm at 171. The last 4 hours have been at 275 in the smoker. It's cold outside, but I've smoked in the cold before. Am I going to dry this thing out?
post #7 of 8
Thread Starter 
After 24 hours, it was still sitting at 172. I pulled it. If it's no good, oh well. 24 hours is too long to have to smoke anything. I'll post a picture when I cut into it either tomorrow or Monday.
post #8 of 8

Once you wrap a brisket, shoulder, whatever, there's no real reason to keep the temp low.  If you look at any oven roasted brisket recipe they generally cook at 350F and come out melt in your mouth tender in about 4-5 hours, just no smoke flavoring, smoke ring, or thick bark.  At this point of your smoke either crank that baby up to 325F to 350F or bring it into the oven at the same temp and it will be done in about an hour.  Hopefully it didn't dry out.  The tongue will tell.    

 

Plus, the connective tissue starts melting at 170F.  If you've been at an IT of 170F for more than about 4 hours, trust me, it's done.

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