From heaven to ...... LOL
My brisket IT seems to be stuck at 185 and has been for the last 79 minutes
Smoker temp is 214
Brisket is boated and covered
I have heard about the brisket temp stall and breakthrough but this seems extreme
Any tips, pointers etc. Now coming up on hour hour 18. Something tells me this is going to be 20 hours
Maybe one day I will be able to provide assistance to someone instead of begging for it all the time LOL
Quote from: oakville smoker on August 03, 2009, 11:56:54 AM
From heaven to ...... LOL
My brisket IT seems to be stuck at 185 and has been for the last 79 minutes
Smoker temp is 214
Brisket is boated and covered
I have heard about the brisket temp stall and breakthrough but this seems extreme
Any tips, pointers etc. Now coming up on hour hour 18. Something tells me this is going to be 20 hours
Maybe one day I will be able to provide assistance to someone instead of begging for it all the time LOL
patience grasshopper. This is where the magic happens
Bump the temp up to 225*
You will be fine
nepas
As Neps say bump it up no prob. - or not - it'll get going either way! Strange to stall there, but that 79 minutes at 185 did it a world of good! I hope you like it tender?
Nothing to worry about. Bump up the temp if your in a hurry or leave it alone if your not. Your gonna love the results either way.
Thx all, knew I could count on u guys
Cranked the temp a bit and pulled it at 199
Its resting in foil, towell and cooler now
This should be awesome
I can see the benefit of using a house oven as you can maintain the temp a lot easier
Just not crazy about having the gas oven on for 16 hours
A little late on my post, but I did a 12 lb brisket that did the same thing. Drove me nuts waiting but the end results were worth it. Enjoy! ;D
Quote from: oakville smoker on August 03, 2009, 02:49:33 PM
Thx all, knew I could count on u guys
Cranked the temp a bit and pulled it at 199
Its resting in foil, towell and cooler now
This should be awesome
I can see the benefit of using a house oven as you can maintain the temp a lot easier
Just not crazy about having the gas oven on for 16 hours
Sounds like you done good and persevered! Can't wait to hear about the results and the raves from the fam. Before you say that the oven is easier to maintain the heat - better check how accurate your oven is! Many are not any more accurate or less "variable" than a Bradley - just have a bigger element! - (I know you are gas and have burners - but you get the idea I hope)
You got any pics? ;D
Hello again
Vacation this week and nothing in the smoker today... I know its a sin ! ............
HOWEVER.... so far today 18 holes of golf very early this morning. A SEVERE thunderstorm warning and the tornado warning was
just cancelled. No I am not in Kansas. LOL This is good old west of the big smoke Toronto
To be perfectly honest, the brisket was a bust and not a boom.
I really did not like the texture and it was dry. Not chewy or anything like that. Just dry and an unpleasant texture.
It might have been better pulled and served with a gravy or sauce or something
I am thinking maybe I am not a brisket person after all.
Cannot say that I will try this again.
But thanks for all the help and assistance
Hang in there.
My first brisket did not come out well either.
I got it figured out.
Oak dont give up on the brisket just yet you gotta give it another chance sometimes its just the meat and not the master