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I found a previous post where Travis talks about bumping the heat up to 300 dome to get cook time down to 1 hr per lb approx. I read where guys cut the point off to get cook time down as well. I thought about this, but I still want to cook the point and get my burnt ends. I plan on starting the cook tommorow afternoon as we are planning on a 6 P.M. feed Sat. night. I would prefer to have to wrap and cooler the wonderous hunk of meat then have people waiting. what to do what to do
I live in the country and wind is not my friend for holding lower that 270-290,,,,if I keep it just inside the garage door, I can keep it around 250 with the digi-Q, but thats about as low as I can get, otherwise it wants to smother out.
i have had that happen as well Spaightlabs on a previous brisket that I did last year. not sure what the heck happened, mine turned out ok, but timing was horrible.
i was planning on putting it on the egg at 6 pm tommorow night, then I should be assured its done by time everyone wants to eat. I just dont want to be done at noon on Sat and have to have it rest for 6 hours. A 1-2 hour rest in my opinion is best, so if I start at 6 Fri. night and it goes for 21 hours or so, 2 hours of rest puts me in the perfect time. I just want to make sure I can get it done in that time. Last one I did this size seemed like it was done in 13-14 hours, but it was windy and I had a hard time staying below 290.
I put the brisket on at 10 last night with a dome reading of 250 and a grate temp of 216-223. Internal temp shot up to 135 within a couple of hours and then has been creeeping ever since midnight. As of 6:30 this morning internal temp on the flat is 167 deg and sloowwwwwly creeping up. I have another 12 hrs to spend getting the internal to 190. shouldnt be an issue.
Any crazy things you folks have done to the point for burnt ends?
Nolaegghead, thanks for the tip of shutting the top vent wayyy down, I was afraid i would snuff out the coals. At approx 4 am our ambient temp dropped 20 deg or so and that really made the egg internal temp do a whoopty wooo, but it came out of it and so far so good. When the temp did this, I did open the fan restriction as it was running a lot. I bumped vent on fan housing to 1/4 -3/8 inch and tightened the DFMT to a 1/16 inch of opening at best. So far, so good.