Hello everyone! I am new to the forums (after a long wait) and new to the BGE. I am located in San Antonio, TX about a 1/2 mile from Rudy's BBQ. My wife and I bought the egg about a month ago and I have been reading as much as I can on here to get a good grasp of technique.
I smoked an 8lb brisket starting at 8:30 AM and pulled it at 185 around 8:30 PM. It was awful! Tough as nails, dry, and all around not very good. I then went and bought a packer cut 10lb and started it at 8:30 PM and hooked up my new Maverick and tried to stabilize temps around 225. It seemed to be OK but at 4AM the alarm went off on the thermometer because the grill temp was at 174. The meat had fallen from 145ish to 125. Dome temp showed around 100. It seems like I choked it down a bit too much. It took about 20 minutes to get things back up and running so when I woke up the temp was around 235. It cooked all day and around 5PM I bumped the temp to 265 on the maverick. It read 195 at 7:30PM so I pulled it, wrapped in HDAF and let it rest for an hour while I made burnt ends.
It was awesome! Tender, juicy, just all around good. I checked both thermometers and sure enough the dome was way off.....somewhere around 40-50 degrees. I have since calibrated it and I imagine things will make more sense next cook. My problem is my Egg doesn't seem to want to stabilize. It is either constantly climbing gradually or falling. Its probably me, and I will continue to play with the vents to try and get it dialed in.
My first question:
I am setting up for a low and slow. I light the fire, let the temp come to 225 and dial in where it stays close. I put in the plate setter, drip pan, grate and let it try to stabilize for 20-30 mins before i add the brisket. According to what I have read so far this seems to be OK. I have the bottom vent around 1/8-1/4" and dial in the top. Am I missing anything?