A bit of a Brisket/DigiQ pickle...

grussem

Hey Everyone,

     I have about a 7# brisket flat on my egg right now, untrimmed since it is not the entire packer cut (I wanted to keep a good amount of fat on to keep it from drying out).  My plan is to smoke it at 260 degrees and I have a DigiQ DX2.  This morning once I had everything up and running I noticed that on the FOOD probe readout there was this: - - - which I found means there is a bad sensor.  The sensor in the PIT probe is fine and my egg is holding temp great, however I don't want to ruin this nice brisket.  With my food probe inoperable, when do you suggest I start checking the brisket for doneness?  BTW, I injected it with a simple concoction of beef broth and a bit of worcestershire sauce.  I rubbed it with a pretty simple salt/pepper rub with a tad bit of garlic and onion powder mixed in. 

     The last thing I want is for it to dry out and I wanted to try and do this without wrapping.  Any pointers or suggestions?

grussem

Well, it's just about the 3 hour mark for the brisket. I checked the temperature and it ranged from 147-155 depending on where I measured the temp.  When I poked it with my thermapen it was pretty dang juicy so I think I'm going to try doing this one without wrapping it until I pull it and stick it in my cooler until dinner.  I'll include photos when I can.

jaydub58

We'll be watching for the pics!

Foghorn

Yeah, it sounds like you have everything under control.