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Fire went out during brisket cook
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tarheel
Posts: 15
I was cooking a 12 pound brisket for the 4th and about 13 hours into the cook, my fire went out. I filled my LBGE up with BGE lump to the top of the fire ring. I was having issues keeping the temp above 225 but it never occured to me that I may be out of lump. When I took a peak, there was no lump left. Should I be having this problem? I see posts all the time saying that they can cook 20+ hours without refilling. I appreciate any advice anyone could give.
Comments
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Did your fire go out, or did you run out of lump?
I always load up the fire box and the fire ring when I attempt a long cook [on my Medium]. I fill that sucker to the brim -- and always have lump left over.
I got a little over-confident a few months ago, decided not to fill to the tip of the fire ring... Yep! Ran outta lump!
I don't have a guru or anything other than my top vent, lower vent and l'il ole moi... so maintaining steady low temps is kinda tough. So, I target 250F and have less problem than if I'm going for anything below that.
~ B
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PS --
When you lose fire [for any reason], put the meat into your litchen oven at target temp. Re-establish the Egg, and transfer the meat back to the Egg --
If you're way into the cook, just finish it off in the kitchen -- won't affect the flavor much.
~ B
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Broc,
I ran out of lump. I filled it up to about an inch below the fire ring. I guess I could have added a little more. Thanks for the reply. -
It sounds like you were cooking a little hotter than 225*. Have you checked the calibration of your dome thermometer lately?
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How much lump did you put in from the start?
Greg -
Roy???
I have to agree with the hotter then you thought. Plus the lump needs to be up to the level of the fire ring if not beyond a bit and should be fairly well packed. No large open spaces
At 225 dome I would expect it to go out not run out of lump. -
Yeah, sounds like you did not have enough lump.
Greg
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