Briskets is complete and it was good!!!!

Retired RailRoader

We just finished dinner and I do have to admit that it was a good one. I started out yesterday with Dr. BBQ’s Big-Time Competition Brisket recipe using a version of his Big-Time Barbeque Rub.[p][p]With the rub applied the brisket was wrapped and left overnight in the fridge.[p][p]I got up this morning at 5:30AM to start my egg and after 45 min. I had a stable fire at 225 deg at the grate, with the help of my new BBQ Guru so I put the brisket in and closed the lid at 6:15AM.[p][p][p]I left the brisket alone (it was real hard not to take a look) and after 9hrs. the internal temperature of the brisket was 190 deg. I took the brisket off and set in a cooler wrapped in foil and a few blankets for 2 hrs.[p][p]While I was waiting I made Dr. BBq’s Bonesmokers Cornbread Casserole on the egg.[p][p]All was served up with some BBQ sauce that I have been playing with the last few weeks, Potato salad that Mrs. Railroader made. We popped a couple of caps and sat down to a most enjoyable meal.[p][p][p][p]Many thanks to all that helped today and kudos to Dr. BBQ for a most excellent book!!

thirdeye

Retired RailRoader,[p]Looks like a good cook and a good testimonial for Dr BBQ’s new book as well. [p]Regarding your earlier post today about your temperature being higher at the grate than up in the dome….. In your 5th picture, the pit probe seems very close to the aluminum foil you are using as a heat shield. Could that be what is throwing off the temperature and giving you the false reading?? The probe needs to be a few inches away from anything on the grate.[p]~thirdeye~[p]

Retired RailRoader

thirdeye,
Very astute observation my young man!! I totally missed that and I bet that is why I had the readings I had. I will be more careful in the future.[p]Thanks,
John

tstick

Retired RailRoader,
It all looks really great! How much did that brisket weigh? tstick

MR H

Retired RailRoader,
I received Ray's book today. A great collection of new cooking methods[p]Howard in Bartow

Retired RailRoader

tstick,
The brisket was 4.5 lbs. I had a total cook time of 9 hrs. in the egg and 2 hrs. wrapped up in a cooler. I think my grate temp was off like thirdeye said because of the heat shield I made for the guru probe wires so yours may cook a little different. All in all this was a good 1st time out concerning a brisket.

jaymer

thirdeye,
i don't even see a pit probe on picture #5. i see two meat probes inserted into the brisket.
and you don't need to mess with a shield for the teflon coated probe wires - thats just a waste of effort IMHO.[p]using a supplied Kayman Clip that came with your Guru, just push one onto the Pit Temp probe and clip it onto the Meat probe. That way your Guru is getting a decent reading on the temp hitting the meat at its central point.[p]If you look at the meat probe, you can see the line where the internal sensor is - less than 1/2 inch from the tip, so push that puppy all the way in if coming from the side or just stick it in the top of the meat down into the thick 'heart' of the flat.[p]jaymer...

thirdeye

Hi jaymer,[p]The pictures are of John's cook not mine, but it appeared to me that the clip is at the end edge of the foil he has placed on the grate. Note the 3 wires crossing the gasket, two probe wires & one pit sensor wire.[p]BTW, you are correct about not using foil to protest the Guru's wires. Both Fred and Bob have posted this advice many times over the years on all of the ceramic forums, but the question still surfaces from time to time. Anyway, not trying to speak for John, but I'm sure he will take your advise about not using the foil. He has jumped into the world of ceramic cookers with both feet and it sounds like he is really enjoying himself.[p]~thirdeye~[p]

Retired RailRoader

thirdeye,
I will take your advice and not use the foil on my next cook. I also agree with jaymer and I will clip the temp probe next time to the meat probe. Thanks again for all the help.