Hi everyone, I have a few questions for the powers that be - I put a 2.5# briskit on my MAK 2 star 5 hrs ago at 225 with my new armored probe inserted. I set the alarm for 190. At this point my probe reading is 167 and has been holding, so just out of curiousity I put one of my other mak probes in to test and see where it would read and it immediately went to 174 and is currently holding. The last briskit I did the same way and it hit 190 in 5hrs, rested it for 30 min and it was fantastic. Not sure what the issue is except maybe cooler ambient air temps? Also, I had left my grill grates in and moved them to the right side of the grill and placed the briskit on the left rack, how much difference would that make as opposed to being in the middle of the grill? Any input is greatly appreciated, as at this rate is will be 10 pm before this briskit is done. Seems too long to me?
Briskit HELP!
- Thread starter Magnus
- Start date
TentHunter
Moderator
You are simply experiencing the dreaded stall. Be patient it will come up. And don't go by internal temp alone. Just because the brisket reaches 190 doesn't necessarily mean it's done. Start checking at 190° for tenderness. Stick a probe in and see if it slides in like soft butter, if not wait 30 minutes and check again.
Be sure to take pics so we can share in your smoked goodies!
Be sure to take pics so we can share in your smoked goodies!
Well, 6 hrs and it hit 190, probe slid in nice and easy. Have it resting now and will cut it and take pics in a little while. My armored probe was still behind by about 7-8 degrees, not sure why, maybe placement? Definitely notice a difference in cook time relative to ambient air temps, which I knew going in. Thanks for the help!
View attachment 845View attachment 848View attachment 846View attachment 847
Here are the pics from last nite, tastes good, just took longer than expected which I am sure was due to outside temps!
Here are the pics from last nite, tastes good, just took longer than expected which I am sure was due to outside temps!
TentHunter
Moderator
I agree with Larry, it does look tasty. Nice job and great pics! 
That could've played a role, but unless you were peeking a lot and losing heat, it was more likely just that brisket. The MAK should've kept the temps pretty dang steady even with lower ambient temps (you just burn more pellets). Briskets, however, are not all equall, not even if they weigh the same, and they finish when they finish.
That could've played a role, but unless you were peeking a lot and losing heat, it was more likely just that brisket. The MAK should've kept the temps pretty dang steady even with lower ambient temps (you just burn more pellets). Briskets, however, are not all equall, not even if they weigh the same, and they finish when they finish.
The Mak did hold the temp as well as use up some additional pellets. I don't do alot of peeking as I knew it was going to take at least 5 hrs to finish, just wasn't expecting the additional 75 min to get there. Cook, Cook and Cook some more!!! I am really enjoying the Mak and cook on it as often as I can. Thanks everyone!
TentHunter
Moderator
That brisket can actually have two different stalls.... but what you are experiencing is the time period where all that callogen is breaking down into gelatin and giving you the texture/tenderness you desire. Depending on the size of the brisket, amount of marbling, amount of age on the meat, then factor in:Δx=v squared(f)− v squared i / 2a ...
Ok, just kidding, you dont really need to use acceleration to find how far the brisket had to travel to get done. But you get the point.... there are alot of variables that will get you to when the brisket is actually done. Time cooked, and pit temperature are only two of them. It is not uncommon to have 1-2 hours difference in cook times between two briskets. Looks good though, so just keep on cooking 'em!
Ok, just kidding, you dont really need to use acceleration to find how far the brisket had to travel to get done.
But you get the point.... there are alot of variables that will get you to when the brisket is actually done. Time cooked, and pit temperature are only two of them. It is not uncommon to have 1-2 hours difference in cook times between two briskets. Looks good though, so just keep on cooking 'em!