First Brisket Flat Cut Question (Qview & Stall)

Discussion in 'Beef' started by deannc, Jul 18, 2010.

  1. deannc

    deannc Master of the Pit

    I found a 4# flat cut brisket and was just wanting some advice and clarification please.  I used an injection recipe that I seen Reichl had posted in another thread while searching for information.  Consist of 

    2 Cups beef broth
    1/4 cup worcestershire
    1tsp onion powder
    1 tsp garlic powder
    1/2 tsp cayenne

    After injecting^ I got out the mustard, rubbed it up and used some Memphis rub mix I had on hand because I was running a little behind time to mix up anything else.  

    I'm maintaining smoker temps between 225* and 235* with hickory chunks.  I plan to start spritzing with apple juice any minute, been on for 1.5 hrs and internal temp has already reached 132*.

    What I'd like clarification on is the temp to foil and pull for slicing.  My plan is to foil at 165* internal and pull it at 180* for slicing.  Does this sound about right?  Any other advice would be greatly appreciated too.  

    Qview will follow!  Thanks!
  2. deannc

    deannc Master of the Pit

    And I forgot to add that I will towel and rest for an hour to two hours depending on when I reach my final internal temp.
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    sounds like a good plan to me!
  4. deannc

    deannc Master of the Pit

    eman, thank you for the quick reply and confirmation! Sometimes I think I over read and of course a little wrestling match I had with some JD last night put me a little behind this morning. You know, a little groggy, shaky and lack of confidence! lol  But I got my darn free JD hat out of the deal!! LMAO

    The internal temps seem to be climbing pretty quickly at least from I've been used to with the pork butts.  Maybe they'll stall out here shortly.  At about 1.5 hours now and my internal temp is already 140*!  I've got a good probe and have stuck another of my backup Taylor weekend worries to confirm.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I personally would take the brisket to maybe 195° and then pull it and put it into a cooler for atleast an hour. But then thats me. Now you think that your brisket s cooking fast but give it time you have a long way to go and you don'y know thatit might stall for a couple of hours. So keep your hat on and let's see what happens. You can always keep it in the cooler longer then an hour too.
  6. deannc

    deannc Master of the Pit

    I've got about a 12* difference between my Taylor WW (131*) and Maverick ET-73 (143*).  I'll go with the Taylor for now and see where they balance out here in a little while.  I've got a replacement probe in the ET-73 that worked fine last week, but I didn't get a chance to test before I started this morning because I was rushed.  It'll all work itself out and I figure I'll go with the lower internal temp probe in the end.  And I've got just a little more confidence in the Taylor at the moment considering my ET-73 already had one probe failure.

    First Qview, figured I'd spare all the prep shots. :)  Bark seems to be coming along nicely.

    Last edited: Jul 18, 2010
  7. deannc

    deannc Master of the Pit

    Mark, thanks for the input!  Yeah, I think I'll take it up a little closer to at least 190*.  I'm thinking my ET probe had me thinking we were racing to the finish line so quickly but with the Taylor probe I'm a little hesitant to jump to the conclusion it's going a little fast.

    Currently at about 2.25 hrs things have settled down a bit and the ET is 149* and the Taylor at 136*.  Probe placement as you can see in the picture above is pretty close proximity to each.  Thought I'd throw in the picture my first trophy from a wrestling match with JD! haha  I took a few years off from wrestling Jim and Jack because they always seemed to win, but at least I got a conciliation prize for my effort and long absence from the ring! LOL

  8. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Are both probs in the same area? or are they on different sides of the meat?
  9. deannc

    deannc Master of the Pit

    bmudd, they're pretty close to one another...just over an inch apart.  In the above picture just to the right of the Taylor probe (gray cable) the ET probe is blending in with the grate.
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Its looking good I like to take my briskets to 190-195 then towel and rest them. Could it be one of the probes is in a pocket of fat? I think I'd pull at least one of them out and do a boil test personally
  11. deannc

    deannc Master of the Pit

    Piney, thanks for your input I'm going to go to at least 190* now.  Having a little clearer mind now, I remembered I had a brand new ET-73 still in the I pulled out that new probe and replaced the other.  Now in comparison with the Taylor, we're within 3 degrees of each. And the earlier race has stalled to a snails pace with internal temps still in the 144*(ET) and 141*(Taylor) range nearing the 4 hour mark.  

    Thanks for the advice, I'm going to go ahead and put batteries in the new ET and test these others 2 probes as you suggest.  [​IMG]
  12. deannc

    deannc Master of the Pit

    Alright, we're 5 hours and 15 minutes in and the stall is on!  I've tested all kinds of probes, boiling water, ice water etc...did discover I have another BAD ET-73 probe that I have done nothing but baby and like the original one, only used it once!  Test a second Taylor Weekend Warrior and it was just about spot on 213* in boiling water.  

    So now this little 4 pound slab of Brisket, Flat cut, has 3 probes stuck in it and we have readings of 144 (ET), 142 (Tay 1) and 141 (Tay 2)! This is after 5 hours and 20 minutes!  

    Being my first brisket, is a stall typical?  We've been at these internal temps going on a couple hours.  One thing about it, I guess it should be tender (fingers crossed!)! LOL

    EDIT - maintaining chamber temps 225* to 238*

    Here's another picture at 5 hours!

    Last edited: Jul 18, 2010
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Kick back and chill it may be awhile [​IMG]   I find most briskets stall but are well worth the reward later in fact if they don't stall I worry about them
  14. deannc

    deannc Master of the Pit

    Been chillen [​IMG], grandkids come over...I think everyone is expecting something to eat...but we're at 7 hours 15 minutes and we climbed to a whopping 151*!  But hey, it's on the move upwards!  It's smelling great if nothing else!  Just figuring with at least a minimum of an hour in the cooler we're gonna be good and hungry come maybe 9 or 10 o'clock! lol
  15. deannc

    deannc Master of the Pit

    This has been one stubborn smoke!  We're at the 9 hour mark and only reached 161 for a 4 lb cut? I went ahead and put it in a foil pan and covered with foil.  Guess I'll be seeking a good way to warm it up for dinner tomorrow night.  Next time I do a brisket I'll start at sunrise!  Thanks for all the advice...guess I'm going to get out a lantern so I can finish this thing up.  
  16. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I swear those small little briskets take me as long or longer than a full sized brisket I don't know why but the stalls seem to take forever with those little ones
  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    welcome to the strange world of smokin meat!

     I have had no stalls and i have had 3 hour stalls.

     it cant make sense but it happens. Just maintain temps and . Keep on smokin!
  18. nwdave

    nwdave Master of the Pit SMF Premier Member

    An aside on your probe problem:  Are these old ET-73 probes or are they the new ones you just ordered and "conned" the rest of us to follow, like lemming's[​IMG].  Always wanted to work that into a conversation.........J/K, guess I ought to open the box and test them in hot and ice and put them to work.  Gave a set to the #1 son before he left for Denver, so gotta check out this set to be ready to swap if he run's into problems. 

    Thanks for the lesson on small briskets.  I've been eyeing a couple at the local Cash 'n Carry ( a restaurant and open to public place) and it looks like it's going to be an o'dark early start on the smoke.
  19. deannc

    deannc Master of the Pit

    Well, the brisket is finished! LOL  And we won't have to worry about heating up leftovers! haha  I finally pulled at 0930 after the temps rocketed to 196 between 9 and 930.  Rested covered tightly in the foil pan, sliced at 1030 and we devoured every slice by about 1040 last night! haha  

    Hope no one else got bad probes, and I'm really hoping this isn't a specific lot/shipment from China that the lot of food probes is bad. It my understanding the company did have an issue a couple years or so ago with a shipment that had bad transmitters.  The ET-73 is a really great device and I've thoroughly loved having mine.  I'm going to contact Maverick Industries to see if they've had a lot issues, in particular with the food probe.  But I know the folks I ordered mine from told me they haven't heard of any issues since the transmitter issue which was sometime ago....according to them.  I hope I didn't lead the goats off the cliff...but I was excited when I found them in stock (after searching and searching for them) and at a good price.  I  just wanted to share that source with my SMF brotherin.  

    Ok, on with the final Qview and by the way, even after wrapping at 161*, taking this brisket to 196*, and resting for an hour, this brisket was still nice and firm, not tough at all...and tasted delicious!  The injection of the above did leave some slight streaking in the meat.  Could have been the way I injected or something I don't know.  But bottom line it didn't have any negative impact on taste.  Not sure if it was the injection or the Memphis rub or the combination that provided a nice spicy taste that everyone greatly enjoyed.

    Thanks to all for your comments and advice!

    Poor think almost looks like a porcupine! lol



    Slight streaking from the injection

  20. nwdave

    nwdave Master of the Pit SMF Premier Member

    Oh, I was just joshin' with you.  I appreciate your lead to the ET-73's and was just as excited to get a couple coming.  Still think I'm going to order a couple spare leads for the "just in case", due to the fragility of the connection, well discussed in another thread.

    Nice looking brisket, by the way.  What's next?  Did you see those Amish Deviled Eggs?

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