First Brisket..

tz666

Did my first brisket Saturday evening and......It was good but not great. I rubbed it down in Honey Hog(all I had) and a few squirts of Siracha. We cooked dinner(another thread) and after I loaded egg up with charcoal and let it set for a while. When it settled about 225 an hour and a half later(around 10pm) I put the meat on raised indirect with fat cap down. We hung out for a while and all was good, I had a gap in the bottom vent that looked like you could put a quarter in it and maybe an 3/16 gap on daisy wheel. The adult beverages started to kick in and we all called it a night about 12 and when I woke up and checked it around 8am them on egg was 325 and internal meat temp was 205. I pulled it, foiled it, and threw it in oven to hold the heat and left it like that till about 1pm. All in all it taste good, the large end i cut unit slices and the smaller end i made bbq beef for sandwiches. This was a 15lb slab of meat and I would have liked to kept the temp lower and went longer on the pit. Now I guess I have to decide on which digital monitor to get for the next one.

Travis

NPHuskerFL

Sorry it didn't turn out quite like you wanted. After a few failed overnight cooks I opted for the Stoker. I had been dialing in at 225℉-250℉ish and babysitting as best I could before. Several times waking up to a pit temp drop or spike. And when you're gonna entertain family and friends with a $50-$100+ brisket etc I hate to gamble on the overall outcome. A pit control can definitely help in this arena. You'll nail the next one boss.

lousubcap

I run w/o a controller and generally use the following script for low&slows when starting the night before:  Get the BGE lit and stabilized at around 250-280*F on the dome for around 2 hours or so, then toss the meat on.  I generally see about an hour/lb at 275*F on the dome-so I know about when to expect it to finish.  Then use FTC If necessary until time to slice and eat. 

BTW-I have used FTC for 7+ hours before with an el'cheapo Igloo cooler.  Pre-warmed the cooler with hot water and heated up some garage quality towels in the dryer, then double wrapped in foil and into the cooler with the towels-lowest meat temp upon removal was 152*F.  FWIW-