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Okay - Saturday night - 11:30 pm. Got my first brisket onto the egg about 1 hr ago. It's a rough start - raining and 7 degrees celcius outside. Egg against the back of the garage and I've got a makeshift patio umbrella so I can stand in a somewhat dry spot. When I thought the egg was stable about 260 dome I put the brisket on - but it seems I choked the fire too much since after 30 minutes the grate temp was 170 and starting to drop. Got the fire stoking again and climbing toward 275 dome (hoping for 250 grate).
Brisket is a 10lb'er that I trimmed fat from rubbed with Plowboys Bovine Bold and is sitting over a pan with a bit of beer, onion, and apple juice.
Anyway - assuming the temps don't keep me up all night what temp or texture do you recommend removing the point for burnt ends?
At this rate I'm thinking dinner tomorrow will be a late one (probably going to foil it through the plateau to cut some time - unless the wisdom of the board recommends otherwise.