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Internal temp on the brisket

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Unknown
Unknown
edited November -1 in EggHead Forum
At around 3:30 P.M. I put an 11lb. brisket on the egg. I've got the Polder in the thickest part of the meat. I've got the dome at a steady 250*, cooking indirect with an inverted plate setter on the fire ring, with water in the drip pan inside the setter, and the brisket is sitting on the main grid. [p]It's now almost 7:00 P.M. and the Polder is already reading 132*. Isn't that awfully fast? I know the plateau is 160*, but dang! I shouldn't be reaching that temp until late tonight or early in A.M.[p]Will someone calm me down? I REALLY don't want to have to lift that lid.
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Comments

  • JJ
    JJ Posts: 951
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    DavidS,
    Relax, things are going just fine. Have yourself a nice night cap and watch some TV. If the internal temp gets too high you can lower the dome temp to adjust.
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  • Nature Boy
    Nature Boy Posts: 8,687
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    DavidS,
    Like JJ says, it sounds pretty normal. It is the 140-170 range that takes hours and hours.[p]If you are sure your dome thermometer is calibrated, I would relax. Remember too, if it is done a bit early, it will hold nicely for up to 4 or 5 hours, wrapped in foil and towels and in a warm cooler. And you can always step it down in the am if it is moving too quickly for you. [p]Also couldn't hurt, for peace of mind, to do a 3 am check on it, and make any very minor adjustments. [p]Grab a beer, and enjoy the evening!
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • Unknown
    Unknown
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    Nature Boy,[p]Thank you and JJ for the reassurance. It finally leveled off at around 170* and around 3:00 A.M with dome at 235* and slowly declining about 5* every half hour. That's when I went to bed. I got up at 7 and saw the dome at 200* with the internal at 195*. And it was raining. (Naturally, it always rains on me when I do a lo and slow) After I made a make-shift hood cover out of aluminum foil to put over the slide daisy, I saw the internal starting to drop. So I yanked opened the vents and brought the dome up to around 300*. It's now 9:30 and the internal is now around 203*. I'm going to lift the lid at 205*. By the way, everytime I go out and adjust the slide-daisy, I get a whiff of what's cooking in there. It's smells like heaven has come down to earth. [p]
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