Sweet Success!!!

Unknown

[img]http://i8.photobucket.com/albums/a36/gonoles31/100_1083.jpg, http://i8.photobucket.com/albums/a36/gonoles31/100_1082.jpg, http://i8.photobucket.com/albums/a36/gonoles31/100_1081.jpg[/img]

<p />Here's the breakdown of my first butt (Boston) eGGsperience:[p]~8 lb butt rubbed in Dizzy Dust
~apple hickory chips for smoke
~Large BGE with a BBQ Guru
~Put on at 12:45 am Saturday
~finished at noon on Saturday
~Friends who tell me I should now open my own BBQ business (I guess they liked it) [p]I can't beleive that I can make my own BBQ that is worthy of sharing with friends. The BGE is more than I could have imagined. [p]Today I threw in a Brisket flat. I have the Guru set at 230 and the meat probe at 190. Does that sound about right.
Today's set up:[p]~Brisket (flat only) 8 lbs
~Cow lick rub
~Jack Daniels chunks for smoke[p]Any advice on brisket is also very much appreciated...THANKS!!!

Unknown

<p />BBQ Brian,

Unknown

<p />UH OH...may have a problem...I put the brisket on about 2 hours ago and the meat temp is already 140...is that too fast to get to that point? should I back the temp off? Like I said, it's set around 230.[p]Here's a pic

Celtic Wolf

BBQ Brian,[p] You need to get both probes out of the direct heat. Reposition that food probe so it's more into the center of the meat. Confirm the temp with something independent of your Guru.[p]