brisket question...

tpicki

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Jun 21, 2008

54

10

Kalamazoo, MI

• Jun 28, 2008

• #1

It's been 4 hours and the brisket is at 163. It seems to be staying there for awhile. Does it take some time to get to 170? Planning on wrapping then to 190. Any help on how long 170 to 190 as well would be appreciated.

THANK YOU!

 

pineywoods

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Mar 22, 2008

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Florida

• Jun 28, 2008

• #2

You have it a plateau my friend just be patient and ride it out don't change heat or anything. Once it gets over it things will go faster. It is the connective tissue in the meat breaking down and will be much more tender for it tho it stinks waiting so long it is sometimes necessary

 

tpicki

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Jun 21, 2008

54

10

Kalamazoo, MI

• Jun 28, 2008

• #3

Thank you for the encouragement! My friend Sam Adams will help me with the wait!

 

abelman

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Jul 14, 2007

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Littleton, CO

• Jun 28, 2008

• #4

That seems pretty quick and high for 4 hours. I usually hit 145-155 or so on my plateaus after 4-5 hours. They tend to stay at a plateau anywhere from 3-5 hours according to my notes on my last 3.

I'm not saying it can't happen but it seems like a fast smoke. What temp is the smoker at and do you know the temp guage is correct?

 

tpicki

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Original poster

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Jun 21, 2008

54

10

Kalamazoo, MI

• Jun 28, 2008

• #5

I'm afraid the gauge is off. I tried to place a meat thermometer in the smoker but no outside read. I am trying to keep it at about 150 based on the Grillmaster temp gauge. I think it's about 50 degrees off but not sure. That is the next mod I will do!

 

richtee

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Aug 12, 2007

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N. Oakland County, MI

• Jun 28, 2008

• #6

You need to get a digital...cheap investment. 25 bux tops. You have 8 hours min. before you have to worry tho...go get one!