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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Overnight brisket

I'm doing my first overnight brisket and have been struggling with temps all night. I thought I had it stabilized at dome 250 or so, but a couple hours in it was up to 300. So it was cooking faster than expected. I adjusted the vents a bit but it wouldn't come down. I started at 6:30 (now thinking way too early) and by 9:30 or so it was at 150-160. I foiled, injected and added beef broth in the foil at 160 b/c I didn't want it to be too dry. Now the dome temp has come back into the 225-250 range, and I've take it out of the foil to get some bark on it.. But I've just watched my digital thermometer drop 8 degrees (from 185 to 177) in the last 30 minutes or so.. Is this natural? Does the stall do that? Thanks for any help!
LBGE
Proud member of the Who Dat Nation!
My Not Frequently Updated Blog: http://datcue.wordpress.com

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