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HELP! Need Thirdeyes technique on starting fire

Eggerman1Eggerman1 Posts: 154
edited 10:20PM in EggHead Forum
I think I saw a post from thirdeye and carwash mike about how when the do a low and slow 225 fire they start the fire and then set the vents immediately and put the place setter and grate on and it make take a little longer to get to the right temperature but it is more sustainable.

Anyone else heard of this method or can help with steps?

Doing a brisket tomorrow morning and wondering what time I should start grill for a 7PM eat time for a 4lb flat brisket, any helpful advice or experience as this is my first brisket and I rubbed with DD and mustard overnight will post pictures tomorrow regardless of failure or not.

Thanks in advance for the advice!

Comments

  • Celtic WolfCeltic Wolf Posts: 9,773
    All you need do is fill the firebox up to the level of the fire ring. Make sure the chucks are a decent size. Fill in with the smaller chunks.

    Light the top of the mass in two of three places. Everything that is not food should be in the egg as it heats up. As the temp starts to approach 250 degs Dome start shutting down the vents. Let it stablize at 250 degs, Smoke will be clear

    Put the brisket in, close the lid and walk away. DO NOT touch the vents.

    As for time.. Personally I would have ground up a little brisket like that for burgers, but it will be 1-2 hours per pound depending on how muych fat is on that little piece of meat. If it lacks fat get yourself some bacon and cover it.
  • HossHoss Posts: 14,600
    :ohmy: B) :P Good point! :whistle: :evil:
  • stikestike Posts: 15,597
    i think that's how everyone does it, no? :ermm:

    you essentially laid out the steps, too. no more to add, really.
    ed egli avea del cul fatto trombetta -Dante
  • Eggerman1Eggerman1 Posts: 154
    I was told that you start up the fire and with nothing in the egg, get the temperature about 75 degrees above the temp you want then put everything on, this doesn't seem to be a consistent way to get the temp on.

    Thanks for the help, I am steady at 225 and we are on our brisket journey, pics to come.
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