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Adding more lump

edited 12:54PM in EggHead Forum
If I burn up all my lump and have to take brisket off, how will it effect temp. of brisket(internal)? Will it alter cooking time? emp on brisket according to polder is 154 down from 160. Dome temp still holding at 250.


  • sprintersprinter Posts: 1,188
    J. Wilson,[p]Have you checked the lump? It will add some time to the cook but not substantially if you do it quick. Just open it up, remove the indirect setup, pour on some new lump, and set it up again, then close the lid. It will start by itself fairly quickly. I'll let NB advise you as to whether or not you need to be worried about the 6 degree drop in temp. That seems wierd considereing that the dome temp is steady at 250. Do you see this drastic a drop in temp NB? Something here isnt ringing true to me other than the fact that you are right that the temp will drop during the plateau, but 6 degrees? I'm thinking that its starting to run out of lump, just my guess. It takes two seconds to check that.[p]Troy[p]Troy
  • Nature BoyNature Boy Posts: 8,394
    If he is holding 250 dome, and his dome thermometer is semi-accurate, and his polder is semi accurate, then things are hunky dory. I don't remember dropping 6 degrees, but I have seen 4. [p]Not sure what else to add. I have a good feeling Mr. Wilson is gonna chow good tonite!
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  • sprintersprinter Posts: 1,188
    Nature Boy,[p]I cant see what else would be wrong either. Looks like its a waiting game now. By the way, the lump store is open and I'm out the door after work to pickup about 5-6 bags. I'll be eggin soon, cant wait. [p]Troy
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