It looks like you're new here. If you want to get involved, click one of these buttons!
I just started cooking a 6lb brisket (first one i have done). I planned cooking time for about 8-9 hours. It has only been cooking for about 1 hour, 15 mins and it is already and the meat temp is already 109. The egg is holding steady at 240 degrees; using the plate setter with the legs down and the brisket in a rack inside of a aluminum pan.
Is the brisket cooking too fast? Do i have the right set-up? Is it ok to open the lid to add hickory chunks to keep the smoke going?
Appreciate any help.