I am new to the forum - very happy to be here! After reading for a few weeks, one consistent theme is that practice makes perfect. Fortunately, I had the chance to do two briskets in consecutive weekends. They were two completely different cooks.
#1 Brisket. Went on at about 7:00 PM. I hit the sack around 11:00 with the internal temp around 135 and grill temp at 225. I woke up at 5:00 to find the Egg had increased to 260 and the internal temp was already at 215. I pulled it off and FTC for a few hours. Net result - tasty (others loved it) but I knew there was another level I could reach. My bad for not turning on the audible alarm on my unit.
#2 Brisket. Went on about 7:30 pm. Prepped Egg by completely cleaning out fire box and starting with fresh lump. Again, went to sleep at 11:00 with the meat and grill temp about the same as before. And, again, woke up around 5:00. Meat at 185 and Egg had dropped to 200 degrees. A fork test on the flat indicated that the meat was still a little tough, certainly not ready to come off. Opened up the lower vent a wee bit and went back to sleep. Brisket finally came off around 10:30 at 197 degrees. A couple of hours of FTC.
Brisket #2 was completely different than #1. 15 hours versus 9.5 hours. #2 was much more tender and juicy. The true magic for #2 occurred during the last 5 hours when it slowly crept from 185 to 197. I am not sure why the Egg increased in temp during cook #1 and decreased during cook #2. During both cooks, the temps had been steady for about an hour before I called it a night.
Here's a pic of #2.
Glad to be here and participating!
XL and Medium BGE. Dallas, Texas.