1st Brisket

glendonboy · Joined: 04 Jul 2012 Posts: 14

Mt first brisket(flat) went on about 8:15 am this moring. Cooking temp is about 225 in a Bradley. I keep waiting for the stall. I was going to use the Texas crutch when it stalled. Over 3.5 hours later the IT is 166. Is this normal? About 6.5 pound flat.

k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

I would question if it is actually cooking at 225. If it is cooking at 225 then it is fast but you cannot call it abnormal. This could be where your stall kicks in and it could be there for a while. Are you using your Bradley thermometer for your 225 reading or do you have a thermometer you know to be correctly calibrated.
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glendonboy · Joined: 04 Jul 2012 Posts: 14

Using just the bradley thermometer. 4hrs and 15 min It is 1.70

glendonboy · Joined: 04 Jul 2012 Posts: 14

Actual Bradley said 245 when I just went out. I put my wife's oven thermometer in. I will check in a few.

k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

Well any pit/cooker thermometer can be off 25 to 50 degrees easily. Even on very high $ cookers. Most have a way to be calibrated but that needs to be done before the cook starts. You are probably fine even if it is cooking at 275, however if your temperature is consiberably above the 225 you will want to consider cutting down on your foiling time. If your cooker is actually running 275-300 you could end up with a falling apart brisket with too much foil time. It is possible you are fixing to hit a stall that will make your cook times fall more into line with what you would expect from a low and slow cook. Do you have a digital probe by chance?
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glendonboy · Joined: 04 Jul 2012 Posts: 14

Yes I am using a digitasl for the IT. Thanks!

glendonboy · Joined: 04 Jul 2012 Posts: 14

The Bradley Thermometer was right on to my wifes oven thermometer. I could be cooking closer to 240. I am working from home and haven't been down to look much. I just look at the remote digital receiver I have at my desk.

k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

A good way to get accurate temperature at the cooking grate is take your digital and check it in boiling water to see if it reading 212. If so run your probe through a wine cork or a piece of an appe or peach to elevate the tip so you can set it on the grate elevated above the grate and use your digital to monitor grate temp. Works great if you have one that will run 2 probes, one for internal and one for grate temp. If you have an oven thermometer that should work well also.
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k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

glendonboy · Joined: 04 Jul 2012 Posts: 14

Thanks KC! Good idea on the probe. I need to order a 2 probe Maverick. Good to know what temps your cooking with might be a good step. Ha! thanks again!

Oregon smoker · Posted: Aug 14 2012 Post subject:

Times and temps seem about right time wise for a flat of that size.
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glendonboy · Joined: 04 Jul 2012 Posts: 14

Been stuck on 170 for almost an hour. I must be there.

glendonboy · Joined: 04 Jul 2012 Posts: 14

Still at 170. Moving to the crutch.

k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

glendonboy · Joined: 04 Jul 2012 Posts: 14

Took it off at about 205 IT. Put in a faux cambro. I will try and post some pics, if I get a chance. Got a pretty good mess to clean up before she gets home. Trying to work and cook at the same time leaves no time for cleanup. Sure made the day go by fast!! Laughing

roxy · Posted: Aug 14 2012 Post subject:

Why do you want to hurry the meat through the stall.. let it do its thing, you will have a better product if you let the meat cook as it should.
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glendonboy · Joined: 04 Jul 2012 Posts: 14

Manana · Posted: Aug 14 2012 Post subject:

Looks good.
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roxy · Posted: Aug 15 2012 Post subject:

Manana · Posted: Aug 15 2012 Post subject: