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Briskett, high temp

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James
James Posts: 232
edited November -1 in EggHead Forum
Hi everyone.[p]I just put a briskett on. It was about 300 when I put it on, which I figureed would drop to about ~250. I came back an hour or 2 later, and the dome temp was ~500.[p]WTF? This was with the combo top closed, but lots of smoke was coming out of the side. I suppose that it might not have been closed good. I'm a bit destraught. I think the briskett might be ruined. I should take an internal temp, but I'm almost afaid to.[p]Whatever happened, It is clearly my fault for not paying attention....[p]
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  • Sigmore
    Sigmore Posts: 621
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    James,
    I would like to put my 2¢ worth in (thanks PAKAK) but the smoke out the side doubled me up. I will shut up and look.
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  • James
    James Posts: 232
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    James,[p]
    I doubt we will be eating briskett tomorrow. I don't know why the egg is so hot. anyway, it's on there. It's at about ~400 now, which is still way too hot. It was only ~300 when I put it on..... I think. Hoever, earlier, I was cleaning it all at high temp, so, I could be mistaken about the temps. I'll let you all know how the briskettt works out.[p]

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  • James
    James Posts: 232
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    sigmore,[p]Yes, I think that I semi-closed the top on the fat side of the briskett which left a big opening, which raised the temp.[p]bummer.[p]I fixed it, and now the temp is normal. Hopefully all is not lost...[p]Thanks.[p]
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  • Sigmore
    Sigmore Posts: 621
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    James,
    Thanks, I feel like I have grajiated BGE newbie college now!! I can now speek with ATHORITIE!! As Cartman would say. ;=]
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  • James
    James Posts: 232
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    sigmore,[p]
    Are you by any chance a Farker? or even a Total Farker? You write like one. I am a TFerr.... My name is z_gringo.[p]
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  • Steve-B
    Steve-B Posts: 339
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    James,[p]Did you check the internal temp? [p]You also might want to consider wrapping it in foil...??? Anyone else weigh in on the foil idea?
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  • Sigmore
    Sigmore Posts: 621
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    James,
    I am more like Mr Hankie. AAYEEE!
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  • James
    James Posts: 232
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    Steve-B,[p]thanks.[p]It's too soon. I just put it on. I've now closed the vents, and am waiting for a drop in the temp. I may pull it off until the temp drops, or I may just wait. I haven't decided yet....[p]

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  • Steve-B
    Steve-B Posts: 339
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    James,[p]What I was thinking of was a discussion from this summer about 6-8 hour briskets. I can't find any of the posts in the archives, but I think Car Wash Mike (?) does his this way. It think it starts higher than normal for a couple of hours than is wrapped in foil for the rest of the time to about 190 degrees internal. I am having a hard time remembering any details at all about these posts. Mad Max tried it (I think?) and a couple of others posted their results. [p]Sorry to everyone....I can't remember any names or techniques on this one. I never got around to doing it myself.[p]Steve-B[p]Steve-B
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  • Steve-B
    Steve-B Posts: 339
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    Okay, I found it. I had some details right and others wrong. Here is the link for you to take a look at. I don't know if it will help, but might provide you some ideas for you situation. [p]
    [ul][li]Mad Max's "Tale of the 5 hour brisket" link [/ul]
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  • Pakak
    Pakak Posts: 523
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    "(thanks PAKAK)"[p]Okay, I'm not sure what I did or said, Is this a good thing or bad? I'm confused, as usual. Care to elaborate?

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  • Sigmore
    Sigmore Posts: 621
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    Pakak,
    How soon people forget all the help they give. ®,©,¢, Remember? You have created a monster. ;)
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  • Pakak
    Pakak Posts: 523
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    sigmore,[p]Oh, ok. No, I didn't remember who that was. LOL You know, I'll be turning 52 in just a few days. That's pretty ancient. LOL Glad you're amused!
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  • Sigmore
    Sigmore Posts: 621
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    Pakak,
    No sweat, I'm 51 myself. I wear age like a badge, a lot of folks don't make it this far. It get's harder every year to scratch off another one. Beers and a Happy New Year to you.
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