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Ok boys, time to tickle the keys and keep the noob from scorching his meat! I have an 8.5 pound full packer from Costco. I trimmed it per all the YouTube videos, seasoned with AmazingRibs beef rub complete with roasted Ancho peppers, since I couldn't find any in a jar. I did rub it down good with yellow mustard to hold the rub. I left it in the fridge overnight on a cookie sheet wrapped. I pulled it out of the fridge about an hour prior to putting it on, while I was getting the brand spanking new egg going.
I got in on the Rockwood group buy so that is the fuel, along with about 5 chunks of mesquite. I used BGE fire starter in 3 spots and closed the egg with the daisy wheel vents open (not the whole cover open) and the lower damper all the way open. It climbed to 300 pretty quick and I started throttling it back on both dampers. I set the daisy at about 1/4 open and the lower damper at about 1/4" that I have read on here. I helped it drop back down by placing the platesetter (foiled and legs up), a couple of drip pans (to get under the brisket as much as possible) on the platesetter, and the stainless grate in the egg. I attached my Mavrick ET-732 on the mate and clipped the grill probe on the grate in front of the brisket but no closer to the edge of the egg or meat than about 2"...and the probe is clipped so it is about 1.5" above the actual grate. I placed the brisket on the grate and inserted the meat probe into the point but almost at the intersection of the point and the flat.
I have been jockeying a little on the grill temp. I let it drop to 225F and it seemed to stablize there, but after 10-15 minutes, I noticed that the grill had dropped to about 223F, so I opened the lower damper. A few more minutes and it had dropped to 221F, so I opened the daisy up to about 1/2 and the lower damper to about 1/2". It took what seemed like longer than it was to start to climb again. It certainly doesn't take much to change it and it seems pretty easy at this point to keep it around 225F. Right now, at 1:24 into the cook, the grill is at 228F and the meat probe is up to 131F. It sure seems to be climbing fast. The dome temp is pretty close to the same as the grill temp, but as the grill climbs, the dome temp is proportionately higher than the grill temp.
I had read a number of recipes and was expecting to do 8 to 10 hours to get to an IT of 200, but two new posts suggest I may be way off as one of you cooked for over 12 hours! I got up having not hardly slept (I must have been dreaming in green!), at 6:00am to get the egg going, and all said and done with meat cooking by around 7:30...noobs are slow! I am managing to keep the temp in the 223-230F range, so how long do you guys think? It is a small packer and the whole thing is on the egg. I haven't had time to understand or consider burnt ends, so the whole thing gets cooked. Any suggestions at this point? I didn't intend to foil it and I didn't add any water to the drip pans. I did foil the platesetter too (probably to anal and trying to be too clean). I am hoping to finish by around 3:30 or 4:00, so I can then foil/towel/cooler for a few hours before dinner.
I also intend to roast a butternut squash after the brisket comes off at about 375 for 45 minutes or so. This egg thing is kinda fun! But...here I sit in the study and I smell like smoke...and it is way too early to start considering any liquid libation other than coffee! My biggest concern is time. How many would recommend increasing the temp to keep the cook in the 8-9 hour range? I know we will want to eat by at least 7pm, and I want to enough time F/T/C to let the fat render...what little fat was left on it. I do need some advice about the silver skin too on the meat side, I tried to remove as much as possible, but that is one tedious operation and really tears them meat up IMO. Anyway, I am hoping a few of you experts chime in and give me a little encouragement!