Brisket...Lessons learned on the forum!

Nature Boy

I started the fire a couple hours ago for a lo/slo overnight brisket...6.3 lbs. After the firestarter went out, and a small fire was going I stepped down the vents to cruise into the 200 range, and get stabilized before I put on the meat. Got sidetracked and came out to a 300 degree egg. [p]I remembered a post recently about adding new lump on top, then your meat...and that is one of the few things that brings the temp down. So I threw on my smoking wood (1 chunk of hickory and one chunk of cherry) then piled some new lump on top. [p]Put the brisket on (fresh out of the 30 hour marinade and coated with a healthy dose of rub). Sure enough, the temp has settled in on 225.
It really works to cool down a hot egg. Thanks again to the cult for providing accurate info![p]Plan on this 6.3 pounder to take 15 hours. Then eat some and slice the rest for a visit to the dehydrator.
The smoked peppers and onions are almost done dehydrating ( that $20 dehydrator at Target is a great deal).[p]Hope yall are havin' a great night.
NB

sprinter

Nature Boy,[p]Ya know, now that you mention this I remember the discussion and it may be what happened to my long cook brisket last weekend. I built the fire with the firebox filled completely. When the fire was going I filled it all the way to the top of the ring, then put on my indirect setup. I think inadvertently I choked the fire a bit and it stayed at 150 as opposed to going to 225 or so like it would have had I not covered the fire. Thanks for the post, I was wondering why the fire didnt stabilize like normal, this is the answer. You're right, it does cool a fire down nice and quick.[p]Troy