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Digi Q DX question?
Hungry in Lilburn
Posts: 756
Santa was good to me and brought me a Digi Q DX for Christmas! Yeah! So, in my usual over zealous nature I went out today and bought a $30 brisket and just put it on. I have never cooked a brisket. So we put salt, pepper, and EVOO on it. Fired up the egg to 225 and put it on indirect with a platesetter and it is laying on a BGE rack an drip pan.
Now my question. I whipped out the instructions on the DX, decided they were way to complicated for my manly man nature and simply pressed the buttons and set the pit up to 225 and the meat to 145. Put the thermometer in the meat and clipped the firebox probe to the grid. Plugged it all up and watched the lights blink. After a heart attack inducing long wait the fan finally started blowing. But it cut off when the pit temp got to 185. Is this normal? Does it cut off early so that it doesn't over reach the setting? Do I just let it do its thing now? Do I really need to study the instructions and understand them? I just want to cook. I could bring my computer programming son down and have him show me what to do but that would be very annoying. Plus he would fuss because I am going to eat 11 lbs of red meat.
Also, does 145 sound like a good temp for brisket? I will do a forum seach on brisket and look for recommendations on meat temp.
Any setup advice on the DX is much appreciated! Thanks in advance!
Now my question. I whipped out the instructions on the DX, decided they were way to complicated for my manly man nature and simply pressed the buttons and set the pit up to 225 and the meat to 145. Put the thermometer in the meat and clipped the firebox probe to the grid. Plugged it all up and watched the lights blink. After a heart attack inducing long wait the fan finally started blowing. But it cut off when the pit temp got to 185. Is this normal? Does it cut off early so that it doesn't over reach the setting? Do I just let it do its thing now? Do I really need to study the instructions and understand them? I just want to cook. I could bring my computer programming son down and have him show me what to do but that would be very annoying. Plus he would fuss because I am going to eat 11 lbs of red meat.
Also, does 145 sound like a good temp for brisket? I will do a forum seach on brisket and look for recommendations on meat temp.
Any setup advice on the DX is much appreciated! Thanks in advance!
Comments
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Close your daisy wheel vent almost closed. The Guru will push the air out.
Set your meat temp to at least 185.
Pull when fork tender.Thank you,DarianGalveston Texas -
Are you sure it stayed off? The Guru will intermittently deliver air in smaller doses as the temperature rises and gets closer to the set point.
Do you have it in "ramp mode" where it will bring the pit temp down as the meat probe approaches its target?
They seem to work really well, and problems are usually in the setup. -
So you like beef brisket cooked to 185? That will not dry it out? I am nervous with beef, have done a lot of pork butts and cooked them to 195. I like my ribeyes at 120 and burgers at 140.
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I normally take my brisket to 195ish.
It is a low and slow kind of cook for a reason just like cooking for pulled pork.
I don't think you could chew a brisket pulled in the 140's. Give it a shot.Thank you,DarianGalveston Texas -
Well if there is a problem with this one it is with the user not the unit. LOL! It may be working because the pit temp is now over the limit, it is at 253. I am hoping it slows back down. I shut the damper on the blower down to about half so that there is no backdraft pressure. Hopefully I have it set up right.
"Ramp" settings is one of the things that made me go "damn, I don't want to read this!" We just got back from the liquor store and I have vodka, rum, tequilla and wine that I need to work with tonight. Been watching Alton Brown and learning how to mix drinks. That is why I am using the Digi Q, don't plan to keep an eye on the egg tonight!
Thanks for the advice! -
Thank you,DarianGalveston Texas
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Hey, you are from Texas and should know your brisket! If you cook yours to 195ish then I am going to cook mine to 195ish. I am going outside to raise the meat setting now! Thanks!
My biggest fear is I am going to produce a $30 piece of shoe leather! I did that with an eye of round roast and it was absolutely the most disgusting thing I ever tried to eat! -
Eye of round is a very lean cut of meat. Not even close to brisket.
Try this for your eye of round.
http://playingwithfireandsmoke.blogspot.com/1996/06/beef-rump-round-roasts.htmlThank you,DarianGalveston Texas -
Thanks, big help!
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