Accidental turbo brisket turned out great!

TexasCurt

I posted a 'help me' thread earlier thinking I had ruined a brisket when I left the house for 3 hours and temp shot to 325.   Things worked out pretty well!


recap:
I started the grill at 6:45am, by 7:30 I felt like temps had stabilized at 225.  The vents were open more than I usually have them... but the temp SEEMED stable.  I trimmed and rubbed the 9.5lb packer with Meat Church Holy Cow and put it on the Egg the left for church.  

When I came home at 11am the dome temp was 325 and probe read 180 (verified by instant read thermo)!   I freaked out and immediately wrapped the brisket and closed the vents down to almost nothing.   By 12:30 the meat temp was 208 so I pulled it out of the Egg, wrapped it in a towel, and put it in a cooler in direct sunlight on a 100 degree day.   

We weren't eating until 6pm...so I put my spareribs on at 12:30.  The egg had remained stable at 250 since the earlier debacle. At 2:30 I wrapped the ribs in foil (with brown sugar, honey, and apple cider vinegar) and continued cooking until 4:30.  At that point I pulled them off, wrapped them in foil and added them to the cooler with the brisket.  

On Sundays I always cook a bunch of chicken for the coming week, so I kept the egg at 250 (still holding steady!) and put on 4 breasts and 10 thighs rubbed with Meat Church Season-All as well as a couple of sausage links.  

By 6pm the whole shebang was done and I opened the cooler.  To my surprise, the brisket was dang near perfect!  It was my first brisket on the Egg so I don't have a good baseline... but my wife agreed it was better than 95% of the brisket we've had at restaurants here in Texas!  The ribs likewise were excellent. 

I also made Aaron Franklin's BBQ sauce recipe which I liked, but wife said it tasted too "ketchupy".  She likes the sticky sweet style sauce but I like a little more traditional Texas sauce.  

Anyway, my takeaway is:
(1). Once you learn where your egg likes the vents for certain temps.... Trust it!   If I had just left them where I usually do for 225-250 it would have been fine. 

(2). If you're in a hurry, turbo brisket is great!

Scottborasjr

Looks good!! I knew it was salvageable. Good save and a great way to celebrate the beginning of another week then with brisket and ribs. Nicely done!!

SmokingPiney

Great looking cooks.