DigiQ =faster cook?

BBQNBREW · December 2012

Hello all,
I am trying out my new Digi Q on my large egg. 15 lbs of Brisket went on at 1pm. In my opinion the Digi Q should not cause my food to cook faster because the egg holds the temp very well. The pit temp has been solid all afternoon. I started at 250 but I realized it was cooking fast. I turned the temp down to 225 without any trouble. The interesting thing is that the brisket is at 185 after only 9 hours. Will the constant temp from the Digi Q cause me to cook that much faster? The egg has only been opened once the entire time. I am a little worried about the speed of the cook. Anyone else ever have this happen?
Cheers!
JD

The Cen-Tex Smoker · December 2012

i don't use any stokers so i can't help you there but i do cook a lot of brisket. are you pretty familiar with how brisket works?

BBQNBREW · December 2012

I have done a few but, It has been a few months. The last one took a lot long than 10 hours. I just checked it with my thermopen and it is 187. Also still pretty firm so I am holding off on foil and towel for a while. Gonna check back at 195. All advice is always welcome from this group of experienced cooks.
JD

The Cen-Tex Smoker · December 2012

BBQNBREW said:

I have done a few but, It has been a few months. The last one took a lot long than 10 hours. I just checked it with my thermopen and it is 187. Also still pretty firm so I am holding off on foil and towel for a while. Gonna check back at 195. All advice is always welcome from this group of experienced cooks.
JD

where are you checking the temp?

wmrrock · December 2012

Its more the cut of meat than the DigiQ. A really good cut that is Choice or Prime will cook faster than select. I use prime and my last cook on a 13lb brisket was 7.5 hours at 250 using the DigiQ.

BBQNBREW · December 2012

Shooting for the middle of the brisket and trying to miss the fat. Slip pen almost all the way in. How do you check?
JD

The Cen-Tex Smoker · December 2012

so I assume you are cooking a packer since you have the fat layer in between. You want to measure brisket in the thickest part of the flat. The point will cook much faster because it has much more fat (fat cooks way faster than muscle). If you aren't sure what the difference is I'll walk you through it

BBQNBREW · December 2012

You are correct! Sorry I am very new at this. I moved my probe a little and temp is more what i would expect. I think i might have panicked for nothing. We will see what the night holds.
Thanks
JD

The Cen-Tex Smoker · December 2012

BBQNBREW said:

You are correct! Sorry I am very new at this. I moved my probe a little and temp is more what i would expect. I think i might have panicked for nothing. We will see what the night holds.
Thanks
JD

sounds like you are doing fine. Chillax, have a coldie and settle in.

The Cen-Tex Smoker · December 2012

where are your temps now (egg and brisket)?

BBQNBREW · December 2012

Thank you Cen-Tex enjoy your evening and I appreciate all the help I can get! It is a competition against my father for new year. Both doing Brisket on our eggs and family will blind taste tomorrow night.
JD

BBQNBREW · December 2012

Egg is at 225 holding steady and brisket is 172.
JD

The Cen-Tex Smoker · December 2012

BBQNBREW said:

Thank you Cen-Tex enjoy your evening and I appreciate all the help I can get! It is a competition against my father for new year. Both doing Brisket on our eggs and family will blind taste tomorrow night.
JD

well now it's on! I'm up for a bit if you need me

nolaegghead · December 2012

Tell your dad a trick you learned is to cut all the brisket up an hour before serving, and store wrapped in foil. ;)

Just kidding. You cut and serve. It would ruin it. But you would win! blaahhahahahah

The Cen-Tex Smoker · December 2012

nolaegghead said:

Tell your dad a trick you learned is to cut all the brisket up an hour before serving, and store wrapped in foil. ;)

Just kidding. You cut and serve. It would ruin it. But you would win! blaahhahahahah

and put it in a crock pot for 6 hours :))

BBQNBREW · December 2012

Now there's a plan!

The Cen-Tex Smoker · December 2012

BBQNBREW said:

Egg is at 225 holding steady and brisket is 172.
JD

how long has it been on?

BBQNBREW · December 2012

115PM central time

The Cen-Tex Smoker · December 2012

BBQNBREW said:

115PM central time

ooh. you are either going to be up for a while or getting up at 3am to take it off. Your choice :). If your taste test is tomorrow night, just hope his is done tonight too so you both have to reheat. Do not slice until you are ready to serve. reheating brisket is a gamble at best

BBQNBREW · December 2012

only way to do it. I have to travel 8 hours tomorrow to get there.
Thanks!
JD

lousubcap · December 2012

@BBQNBREW-This should be " no contest" as you have C-T in your corner. That plus nola's suggestion to your Dad should produce a winner. However, it does sound like a set-up if you have the 8 hour drive to the comp site and he is already cooking there. Regardless, enjoy the festivities.

BBQNBREW · January 3

It was GREAT! I won hands down and didn't even need Nola's suggestion. But thank you everyone for the help. I learn a lot from these forums.

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