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1 a.m. help
Eggercat
Posts: 46
Good morning all.
I am one hour into a 11 lb brisket cook and I'm struggling to keep the temp below 295 dome.
The bottom vent is open less than 3/16" and the daisy wheel is about a half turn open.
I'm afraid to go anything less for fear of it going out on me.
I'm hoping to have it stable around 230 by 2 am, so I can catch a few hrs sleep.
(I don't have a stoker, so I'm doing it the old fashion way...alarm clock)
Any suggestions would be greatly appreciated.
Thanks in advance
Rick
I am one hour into a 11 lb brisket cook and I'm struggling to keep the temp below 295 dome.
The bottom vent is open less than 3/16" and the daisy wheel is about a half turn open.
I'm afraid to go anything less for fear of it going out on me.
I'm hoping to have it stable around 230 by 2 am, so I can catch a few hrs sleep.
(I don't have a stoker, so I'm doing it the old fashion way...alarm clock)
Any suggestions would be greatly appreciated.
Thanks in advance
Rick
Comments
-
Rick, how longs has it been at 295? 230 may be hard to maintain manually, generally it stabilises at 250 with lower vent opened the thickness of a credit card, the slider on the DFMT should be shut and the petals about 25% open at the most. I'm in TO, want me to courier you my stoker? :P
Garycanuckland -
I'm in TO, want me to courier you my stoker?
No, thats ok. It must be that clean air we have here in the Hammer, it's burning just a bit hotter! (no smart a** comments)
I'm heading out again now, I'll check to see if it came down any. 2 minutes to 2 a.m. -
Did you start and settle in the BGE about an hour before you put your meat on. This is,I find,an important
step. So it's almost two hours before I put the meat on.
250* is the easy to hold. Keep the doome closed or you
chase it the entire cook. Once settled in not to worry.
I have had it go almost four hours without adjusting. Forgot to wake up. Your settings are close. Happy Egging.
Ron -
I agree with Canugghead, 250 is about all you can do manually. Get some rest, check it later, you'll be ok.
-
Thanks everyone.
Yes RNLV, it was over an hour before I put the meat on.
I added 4 or 5 big chucks of apple just before that, so that may have accounted for the extra heat.
I'm now sitting about 260. That sounds like a safe sleeping temp.
BTW
Never use a real credit card to gap your vent. -
Brisket update:
4:45 a.m
Dome temp slightly below 200. Fire on it's last leg.
I cleared the grate holes, added a bit of air flow via a small personal fan and got the fire going again.
By 5 a.m. temp was back up to 250.
7:30 a.m (7 hrs into cook)
Dome temp holding steady at 250, bricket temp is 163 point, 170 in the flat.
Now we wait... -
I've had the same thing happen to me on an all night butt smoke. Still, it turned out great even though it was an effort to get my temp/fire back stoked up as my dome temp had dropped to about 150F. I am VERY close to buying a Stoker or Guru for just that reason.
-
Well, it is now been 9 1/2 hrs.
I just pulled the point off at 195
The flat is still around 185 so I'm going to give it another hour or so. -
I agree, keep the lid shut until meat hits temp. If your lookin', your not cookin'
-
Looks like you nailed it. Nice work.
T
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