Brisket tonight?

njl

I'm in central FL.  Dorian's on the way ( https://www.youtube.com/watch?v=y_PrZ-J7D3k ) and I'm thinking about starting a brisket around midnight.  Crazy?

kl8ton

The egg should maintain temps no problem.  Do you have a smokeware cap for rain?

lousubcap

Any reason for a brisket cook is a winner unless flying in the face of a pending uncontrollable disaster.  Your call on the weather guessers but based on all I have seen, go for it (easy to write as I'm not in the line of fire). 

So either all in with the brisket or if sharing the brain cells with the "weather what if's" then pass on the brisket.  It deserves your full attention.

Regardless, best of luck with the pending challenges even if not in the direct line.  FWIW-

njl

kl8ton said:

The egg should maintain temps no problem.  Do you have a smokeware cap for rain?

Nope.  I used to have something that I'd rigged from a wire clothes hanger and aluminum foil, but I think that got tossed.  Looking at the forecast, I think if I start at midnight, I've got a reasonable chance of being done before the rain is expected to start back up.

njl

There we go. 18GA galvanized wire + aluminum foil = rain cap.

thetrim

Just don't tie your dog to the nest, and you shouldn't have a problem.  F Dorian!

Stay safe out there.

njl

Here's the before:

It went on at about 20 after midnight last night. 9 hours later, internal temp is at 182F. Dome was stable at 230F when I put it on, but when I woke up around 6am, it was 280F. Same thing happened last time (my first time) on an overnight brisket. My theory is, as the pile of lump burns down, air flow is improving.

I adjusted the vents this morning, and it's down to about 220F. I just opened it for the first time since starting it last night, the lengthwise shrinkage is pretty extreme.  It really looks tiny now.

CrazyGuy

njl

Also interesting, my last brisket was a 12.7lb prime packer, and it was done cooking in just under 10 hours.  This one was only 7.7lbs, and been nearly 11.5 hours and it's not quite reached the finish line.

When I made the rain cap last night, I didn't really think it'd be necessary.  The forecast was for late morning/early afternoon rain.  A couple hours ago while I was in the bathroom, it started pouring.

SmokeyLopey

@njl: Your point abt the airflow seems like a good one. A friend recently cooked a brisket at high temps and it came out great. I hope you all stay safe and enjoy your brisket!

thetrim

A wise man once told me, the fahkin' cow drives the cook.  Drives you crazy at times....

njl

Here it is, nearly done.  I swear it was bigger last night 

thetrim

lousubcap

Trust the feel when you declare victory.  Nice bark right there.  Standing by for the finish.

njl

Exactly 12h for this cook, and now it's wrapped up in a cooler waiting for dinner time...or maybe an early dinner.