Brisket stuck at 160 for a while now...

[Rob]

Seems like the brisket has been stuck at 160 for a while now, hour and half or so... I'm cooking low and slow. Time is 4:30, will this be done by 6:30/7?

 

[Rob]

Avg 230 to 240

 

[Rob]

weird thing is that the temp is dropping in the meat. Have 3 therm. All registering the temp going down in the meat...????? Help!

 

[Joel Kiess]

Ah the plateau.

Temps have been known to wander during it. Ride it out! Or have you already?

 

[Rob]

got it back up to 160... Wonder if my therm on my grill isn't working properly. Anyway, I needed to get dinner on the table so I put in in the over in a foil pan with mop sauce and foil on top. Got done in 40 minutes at 325. Was good, pretty juicy, but kind of tasted like a very good pot roast. Famous Dave's brisket seems a little better

Brisket is definitely harder than pulled pork...

 

[Jeff T Miller]

Definitely not uncommon to lose a few degrees in the plateau. I see it happen all the time.

In the 160's you will see a lot of fat rendering. Just think of it like when you sweat.

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff T Miller:
Definitely not uncommon to lose a few degrees in the plateau. I see it happen all the time.

In the 160's you will see a lot of fat rendering. Just think of it like when you sweat. </div></BLOCKQUOTE>Excellent example. (Yes, meat internal can loose temp because of this. It can drop 2-5 degrees.)

Jeff, do you still have your summer biz?

 

[Rob]

taught me a few lessons today... Brisket kicked my butt... Came out like a good pot roast... B to B- if I had to grade it. Rub was real good... Chipotle chili powder and Tastefully simple Garlic Garlic and Onion onion were awesome... Wife sells it if you are interested

 

[TravisH]

No worries, Mean Mr B has spanked us all.

At least you got a "B to B-". Better than I can say about my first attempt.