I put a 13lb packer on this mourning at 1:30 @ 260 deg. grid via my auber.
This was my first at the higher temp . Usually my briskets were done around 1.5 hrs / lb.
My thinking was 1hr / lb. + 4 hrs ftc = 17 hrs. Eat at 6:30 pm put on at 1:30 am.
Well at 8:00 am I turned on my maverick ( probe was already in meat) , and wow 188 deg.. I started ramping down the egg temp , and am at 240 grid now at 9:00 am , but brisket is already at 193.
I could move chow time up to 5 , but how do I get to there. I don't think I can ftc this long. Can I foil it and hold it in the egg at 170 , or shuld I just plan on a reheat ( ugh I hate those ) ?