Brisket Temperature Help

schwegs

All,

I need some quick help. I'm doing a 4.7 lb brisket. I was getting the egg ready this morning when my wife rushed me to brunch before I had the temp set at a nice 225 degrees. Had to put the meat on at 175 degrees or so, when I got home about an hour later the egg is at an even 300. A couple of questions:

I can't seem to get the egg back down to 225. any suggestions?

If I'm stuck at 300 for the durations, any suggestions on how that affects the cook time?

(I know, next time, I skip brunch with my wife's friends...)

transversalInactive

Schweg, you could try lifting the lid to allow some heat to escape and choke the vent down to limit the return to the previous temp. Might take 2 such "burps" to get it down.....but, you've gotta reduce the burn rate of the coals..... so that once you do, it doesn't go back up again. Good luck with it.

Fidel

Giving the fire a big gulp of oxygen isn't going to drop the temps. Only shutting the vents a little bit and time will do it.

Either way, your brisket will be OK, don't sweat it.

tjv

wrap it in foil with a little fluid - broth or watery bbq sauce if no broth, till you get the temp down. Heck, might want to keep in the foil the whole cook. Small brisket, flats, like you have are difficult to cook. Brisket is one meat that cooks better in mass. My lower limit on flats is 5.5 pounds and only choice grade flats.

I did this 11 pound packer couple nights ago on the xl.

stike

i've been trying to get this one to 'stick': opening the lid cools the thermometer, but not the fire...

transversalInactive

Makes sense, TJ. I am amazed at how much the thing shrunk!! It was a choice whole brisket, but not near the size of yours in the picture. For the crew I'm feedin, I need to start focusing on larger briskets!! That might be part of the problem, too.