We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
My thermometer reads 160 after 2.5 hours of cooking. The flat is 6.5 lbs. I have re ensured the thermometer probe and it still says 160. My cooking temp has been between 295 - 330. Does it it cook that quick?
A little update, the meat has been cooking for about two hours. My dome temp is reading 305, has been for some time. It had jumped up to about 330 but I can not get it any lower than 305 without closing one of the vents completely. Any suggestions
I hate to break up the love fest, but I have the fire going. I just closed the dome and I am bring the temp down. The daisy wheel is on but the slits are open and the bottom vent is about one inch open.
I'm postponing cooking until tomorrow. With my allergies and hay fever right now, I do not need to be anywhere near a smoker right now.
Black Badger, thank you for the link. So to summarize, for a small brisket the dome temp needs to read 275-3…
Sorry I'm late in posting, my allergies are out of control and I had to take a Benadryl last night about 1030. Like I mentioned, my brisket is only 6.5 lbs. do I still have time today to cook it or should I wait till tomorrow.
I fill the charcoal to the fire ring, light the fire stick and I open the vent and the wheel wide open. I then close the vent and wheel to a quarter open but then the struggle begins. I cook indirect, of course, with a water pan.