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Brisket temps grill or dome?

pretzelb
pretzelb Posts: 158
in Beef
First cook with my new Thermoworks. Now that I know grill vs dome I'm not sure what I want. I was looking to target 250 but is that dome or grill? I seem to have about 25 degrees difference now so 250 dome is 225 grill.
XL egg owner, home brewer, jogger, coffee roaster, gamer 
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Comments

  • Griffin
    Griffin Posts: 8,200
    I go grate for low and slow.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • pretzelb
    pretzelb Posts: 158
    Right now grate is show 235. I might let it creep to 250. If I really do have 25 degree difference between dome and grate then that might be why my last brisket took so long. 

    I'm seeing a small amount of smoke come out of the gasket where the probes are attached. I'm hoping that won't be a big deal. 
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    as long as you understand one is different than the other, it does not really matter. anywhere within 30-40 degrees of your target is fine on either. 

    The smoke coming out the side is insignificant.




    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 34,093
    Regarding posts and temperatures, the general convention is that if not specified then the temp is dome as that is the one thermo all BGE's have-so pick your temp and go with it.  You can get wrapped around temperatures with too much info.  Learn how a cook goes with a given temp on whatever device you measure it with (calibrated of course) and go from there.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Carolina Q
    Carolina Q Posts: 14,831
    BGE put the thermometer in the dome. So that's the only temp I ever look at. I've never known what the grid temp is. For any cook I've ever done. Regardless, temps are flexible anyway.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,109
    Also, don't ever try to measure grate temp on a direct cook.  Take that probe off or lose it.
    ______________________________________________
    I love lamp..
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  • pretzelb
    pretzelb Posts: 158
    After 20+ hours I ran out of lump and the brisket was 159. Even though I tested my dome thermometer I can't help but think I wasn't at 250 but something much lower. The new grate probe was always much lower than the dome but I was trying to stick with the dome. 

    I've wrapped the brisket in foil, added lump, and bumped the temp to 235 grate which is over 300 dome. The brisket is creeping up at 170. I did a probe test with my Thermapen to make sure the meat probe was accurate and I confirmed 170. The only good news is the few probes I did with the Thermapen were "like butter". 
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
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