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Brisket in the oven

Started a 11 lb brisket yesterday around 4:45 pm on the XL. It was doing fine until about 10:30 this morning when the temp in the egg started to drop. I cooked at 220 grid using my DigiQ and bumped it to 225 this morning. The brisket was at 186 and climbing nicely when I lost my fire. I double wrapped it and put it in the oven at 250 or so to finish. Then I looked in the fire box of the XL and I had burned all the lump except for about six pieces which surprised me. It was loaded when I started. I've never run out before.

Any suggestions on finishing in the oven? I know the brisket lost some heat in the transfer. I'm wondering how long till finish and how often to check with my thermapen? I'm not sure if this has happened to anyone else. Bummed... but it looks good so far if I don't screw it up. Pictures later.
XLBGE & LBGE
North Richland Hills, TX

Comments

  • you are right there. I might just wrap it and let it sit in a cooler for 2 hours. if not, take it up to 195-200 then let it rest in for an hour or so before slicing. 
    Keeping it Weird in the ATX
  • henapplehenapple Posts: 15,574
    Gotta ask... What brand lump?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • EggRacerEggRacer Posts: 400
    Ozark Oak, my usual.

    XLBGE & LBGE
    North Richland Hills, TX
  • EggRacer said:
    Ozark Oak, my usual.

    that stuff sucks :))

    (it's all i use too)
    Keeping it Weird in the ATX
  • Little StevenLittle Steven Posts: 339
    HighQ grate? I seem to use more lump when I use a pit controller too
  • EggRacerEggRacer Posts: 400
    edited May 2013
    One thought. This time I used the WOO whatever its called for the XL and I might not have had the clearance for more lump in the firebox that I needed due to a lower mount height for the pizza stone. Next time I'll use the AR which should give more clearance for more lump under the pizza stone. There is a difference in height of the pizza stone between the two. Just a thought.

    FTC is underway. I'm sure it will turn out just fine... it darn well better. More later.
    XLBGE & LBGE
    North Richland Hills, TX
  • EggRacerEggRacer Posts: 400
    I use HighQ on my large but not on my XL. The XL doesn't need a HighQ as far as I'm concerned.
    XLBGE & LBGE
    North Richland Hills, TX
  • J_QueJ_Que Posts: 216
    Sounds strange as I can run my large for what seems like days. Did a 16 hour brisket cook last week and had half of the lump left after the cook.
    I knew all the rules, but the rules did not know me.
  • YEMTreyYEMTrey Posts: 3,633
    Same here.  Did a 11 hour brisket cook this saturday.  Didn't even fill up the firebox completely and still had a ton of lump left.  This is with the XL stock grate and Wicked Good.  Stuff burns forever.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • ChubbsChubbs Posts: 6,692
    henapple said:
    Gotta ask... What brand lump?
    EggRacer said:
    Ozark Oak, my usual.


    In yo face Hen
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • EggRacerEggRacer Posts: 400
    The brisket turned out to be very good. Fork tender and great flavor. My best brisket so  far. I don't know what happened on lump usage as I usually end up with a bunch left in the egg. Guess I need to clean the injectors or reprogram the computer chip to lean out the fuel. Maybe a can of STP.

    Brisket on and last nights sausage supper.

    image

    Some slices of brisket.

    image

    The meteorite minus a bit.

    image


    XLBGE & LBGE
    North Richland Hills, TX
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