I just put my first brisket on 8lb"r, the question is, i had the egg stabalized at 250deg, put brisket on and the dome temp dropped to 220deg. do i adjust or will it come back up on it"s own? And how long should it take? so i"ll know wether to adjust or not?
Also i stuck the digital probe in the thickest part of the meat from the side i hope everything works out ok. I would really hate to mess this meat up. any pointers would be appreciated and do you think it should take about 12hrs? Do i pull at 190deg? How do i know when to pull? thanks for your responses..