20 hr smoke?

jbenny · January 2011

No Problem! The egg still amazes me! I just did a 20 hr smoke on a 13.5 pound brisket (pulled at 191, pictures later) and I barely had to do anything. No Guru or Stoker (yet). Put it on last night around 9 at 250 and woke up at 7 and it was still at 250. Dropped to 200 at 8 but just adjusted the vents and we were good. Left at 11:20 to go to southern star brewery in Conroe. Came back at 5:00 pm and the egg was at 230 with the brisket at 191. Just pulled it, letting it rest in the cooler then when everyone gets here at 6 i'll put the point back on (egg is still at 250) and serve the flat. This thing is amazing!

Sorry for the long post, like i said, i was at the brewery.

PhilsGrill · January 2011

Yup normal for everybody. I see no reason for any guru or stoker since the egg maintains it's temperature perfectly all the time.

jbenny · January 2011

It's been over 24 hrs and there's plenty of lump still in there. Good easily go till tomorrow afternoon

thegrillster · January 2011

PhilsGrill wrote:

Yup normal for everybody. I see no reason for any guru or stoker since the egg maintains it's temperature perfectly all the time.

This is not true.

20 hr smoke?

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