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brisket problems

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piney
piney Posts: 1,478
in EggHead Forum
I started a 7lb brisket about midnight last night on a full load of RO and oak chunks, I set the DigiQ to 235 grid, the wind was blowing 30 to 40 mph gust. To make a long story short I was up all night with this, at 7am the grid temp was 169 fire out RO gone! I just rebuilt the fire replaced brisket (inter temp 151) and wraped in foil.What next???
Lenoir, N.C.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Were you planning to wrap anyway?

    Now that you've got the lump going again just carry on (and try to get some rest).
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • piney
    piney Posts: 1,478
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    Texan of North, no I was not planning on the wrap but I am afraid it will be as dry as jerky.
    Lenoir, N.C.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Unless the temp shot way up and the brisket IT went over 200* for an extended period and then cooled back down to 151* I don't see why it would be dry but, I'm no expert!

    Hope it turns out okay.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • DMW
    DMW Posts: 13,832
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    What temp was your egg running at for the most part? Burning through a whole load of lump in 7 hours is odd.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • piney
    piney Posts: 1,478
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    No I don't think the IT got over 158. I have restarted @ 265 grid. I am wondering if all the wind had a lot to do with this? I have used RO for years it doesn't last as long as others but 5-6 hrs on full load is a little premature. I hope I don't have a RO issue since I just bought 35 bags!! 
    Lenoir, N.C.
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  • lousubcap
    lousubcap Posts: 32,385
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    Thermos calibrated?

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • piney
    piney Posts: 1,478
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    Well I got this thing to about 197 it seems for the most part a little tough...should I go a little longer or FTC?
    Lenoir, N.C.
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  • cazzy
    cazzy Posts: 9,136
    edited March 2014
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    If it doesn't probe tender, it's not ready yet. Check it again at 200, then every degree change after that.
    Just a hack that makes some $hitty BBQ....
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  • piney
    piney Posts: 1,478
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    Ok thanks Cazzy parts are 188-189 other parts are 198-200 I will give it a while longer
    Lenoir, N.C.
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  • cazzy
    cazzy Posts: 9,136
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    Do you have a packer or part of a packer? If that's the case, it's likely the point that's reading higher. Any pictures of the cut?
    Just a hack that makes some $hitty BBQ....
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    The only way the wind could have been a factor if the front of the egg was facing the wind. If so you should have turned it away from it. It is still funny you went through a whole load of lump. It was to the top of the fire ring correct? I've not done a long cook over night yet so I am going from what I think could have happened. Let us know it came out.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    patience... dont panic. just ride it out until it pokes easily.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • piney
    piney Posts: 1,478
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    Thanks to all, the brisket turned out great (I say that but I only got 1piece) everyone loved it.  thank you Cazzy, Gamecock, Texas, Ladeback I guess the wind is what made the lump burn so quickly.
    Lenoir, N.C.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Glad to hear that it turned out okay, however, the lack of pictures will make many wonder whether there was ever a "real" brisket in the first place!  ;)
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • piney
    piney Posts: 1,478
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    I know Texan I have got to do better on the pics! I cook all the time and never post pics, I am going to mend my ways. Thanks again I was afraid it was going to be trash. The main things that are taught here is patience, and cook to temp...and this cook was a great example. 
    Lenoir, N.C.
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