Finally tried a brisket on Sunday and it came out great, but my fire somehow died in the middle of the cook. I had two, 2lb cuts. Rubbed both with Dizzy Dust, added mustard to one. Pan had one stout beer, some BBQ sauce and a chopped onion. I was concerned about the meat being too tough, so I tried keeping the Egg at 225. I think that was too low -- the temp dropped, first falling to around 185. I opened the vents and got the heat back up, but then had trouble getting stable. First it climbed to 300, so I narrowed the vents. Had it around 225 again, but then the fire went out completely -- not sure how (had lower vent open a quarter inch, daisy wheel on top). Anyway, finally got it stable around 260. Brisket was great, but I was about 90 minutes off my anticipated schedule. I get that brisket is done when its done, but the kids need to eat when they need to eat. No harm -- I threw burgers and dogs on the gasser for them and they had the brisket the next night (to rave reviews).
Any thoughts on why the fire died? I am running an XL, had plenty of lump in the firebox. The airflow wasn't blocked up because I was able to start it again right away. Again, lower vent was open at least a quarter inch, daisy wheel on top (but closed).
Here are some pics of the cook:
New York Chicago