Sigh

stetch · Posted: Jan 02 2015 Post subject: Sigh

Put a 19 lb brisket on the Q about 6 hours ago.

Raced right through the (nonexistant) sticking point, it is at 180 already somehow in a 220 bbq pitt.

Have two mavericks and the dial all telling me the temp is 220 in the pitt.

The Maverick is reading at 178 now, a fast read digital is also going high 170s. Not sure how this happened, but I was counting on a 20+ hour cook. I guess it is better than cooking too slow, but man, totally screwed me up.

Got a couple of 14 lb shoulders in there still, they will stick good I'm sure.

SoEzzy · Posted: Jan 02 2015 Post subject:

Check the brisket in more than one place, there is always a chance that you probed a fat pocket, and that it is giving you a false reading.

I tend to pan them at about the 5 hour mark, this often puts them around 160° ish in a 250° pit.

Pan it foil lid it, and let it roll for a few.

What are you cooking in?

My UDS rolls at about 45 minutes / lb for brisket at 250°, but if I cook in my small offset, it takes about 70 minutes / lb.
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stetch · Posted: Jan 02 2015 Post subject:

I am in my UDS. 45/pound is much less than I allowed for, bit this is my first full packer and I was planning on 1.5/pound to be conservative. My pitt is still running at 230.

I've probed it in a bunch of places. Last time this happened to me, I took it out for about 45 minutes and the temp plummeted, so I put it back in and then it went as expected.

That said, the probe is going in REALLY easily... so I think it may actually be cooking that fast. @ 187 now. I'll pull it soon and give it a rest and see if the temp plummets or stays where it should.... then go from there.

Thanks for the advice. I hate it when these things go unexpected.

stetch · Posted: Jan 02 2015 Post subject:

well, that was unique.

Hit the sack around 1am, it was holding at 190.

it is 6am now, the maverick just went off, the frost is forming and the pit temp dropped to 205, the meat is down to 183. I had gotten up 2-3 times between 1 and now and the temp was 189.

I can't believe both thermometers would be 20-30 degrees off, as I expected the stall to come at 150-160.

Interesting, IBut I am glad it stalled somewhere.

SoEzzy · Posted: Jan 03 2015 Post subject:

Let us know haw it turns out!

Glad it settled down, sometimes it's the horrors that make the memories that we treasure, the struggle makes it all worthwhile once you have time to look back on it! Wink

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stetch · Posted: Jan 03 2015 Post subject:

I'm still hopeful it will be great, I moved it to a pan an hour or two ago. One of the shoulders was done, the other is half done (half is @ 200, the other half at 180)

All in all everything will have a 4 hour rest prior to anyone coming over I think.

Thanks for the advice again. I'll report back on how it turned out.

stetch · Posted: Jan 03 2015 Post subject:

brisket came out fantastic, best I've made.

Smoke ring was light, but the juiciness was top notch. Did some burnt ends, some chopped from the point, and some fantastic slices from the flat.

Despite the drama, I cant complain about the results. Had a 4 hour rest in the cooler before slicing...

Beertooth · Posted: Jan 03 2015 Post subject:

Glad to hear it turned out good. Very Happy

I have a 18+ pounder that I plan on doing as soon as I get a
decent day. It's 11° this morning. Shocked

I was thinking of doing mine on the UDS as well. Do you have
a heat defuser or just typical UDS setup?
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stetch · Posted: Jan 04 2015 Post subject:

typical UDS setup, I have two racks and a weber lid, the brisket was in the bottom rack most of the time, till I put it in a pan.

stetch · Posted: Jan 04 2015 Post subject:

I love the simplicity of my UDS, but I have a hard time getting a smoke ring like I get in my offset. I can get a thin quarter inch if I put in a lot of wood.

The offset is good for a half inch usually. But for a cook as long as this one the offset would have killed me.

k.a.m. · Posted: Jan 04 2015 Post subject:

I am glad your cook turned out well stetch. Very Happy

I am guessing you carried the brisket through with out wrapping?
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stetch · Posted: Jan 04 2015 Post subject:

yep, no wrapping as there wasn't a normal sticking point.

Here are some shots for the UDS question:

view of rack height/coals in UDS:

Temperature difference between two layers:

Finished brisket:

stetch · Posted: Jan 04 2015 Post subject:

oh, and when loaded with shoulders: