1st Brisket on... 3 hours in already at 170..... Am I going the right direction?

Unknown

Hey Gang,[p]I put a full packer on, fat side down, this morning at 7:30 CST and now at 10:30 am the flat is at 170 and the point is at 165. (was 9 lb before trimming... I managed to fit the whole thing on a small BGE using a few beer cans to drape it over so it would fit. I also put foil under the ends that stick out over the plate setter) [p]My dome temp has been within 5 degrees of 250 the whole time and I am pretty sure I am OK but it seems like 170 came up pretty fast for a cook I was expecting to take 10-14 hours.[p]Any thoughts?[p]Thanks!

thirdeye

Pace Yourself,[p]Are you by chance cooking it direct? [p]~thirdeye~

thirdeye

Scratch that question about cooking direct....haven't had my morning tea. LOL I would ramp down your pit temp to slow the cook down and ease into the plateau.[p]~thirdeye~

scole

Pace Yourself,[p]Maybe the probe is over a hot spot. I'd double check the temp with an instant read thermometer before changing anything.

Jeeves

Pace Yourself,[p]Not to worry - the egg is very forgiving. I would dd a little water to the pan for the heck of it, close the damper just a little bit.[p]Oh, I would flip it so the fat side is up. I know that there is a debate as to which side it should be. A majority say UP so that it provides a barrier and all the juices flow DOWN through the meat. For my next brisket, I'm going to start with it up, then about half way through, flip it so that I get some good bark on the other side.

Fidel

Pace Yourself,[p]I have one down myself. It was about 7.5 pounds after trimming. Mine has been down 3 hours and just hit 150 internal.[p]I am running my done at about 240. Some of it may be the temp of your brisket when you put it on. Was it up to room temp or straight out of the fridge. Mine registered 38* internal when I put it on. I am running indirect, fat down, drip pan with a couple cups of water.[p]If you're concerned bump your dome temp down a touch. Are you sure it is reading correctly? You can get a rough check by putting the probe of your thermapen in through the daisy wheel, making sure it isn't touching the sides. After about 15 seconds it should give you a read in the approximate range of your dome temp. If it reads higher than your termo on the egg then it is likely off.

Celtic Wolf

Pace Yourself,[p] One or more of your thermometers are wrong. I suspect that the meat probe is either in a fat pocket or it's out of calibration.[p]

Unknown

Jeeves,[p]Well, I flipped it over so the fat side is up, repositioned the probes and am now right around 190 at the 5-hour mark. I also checked my dome temp and it is right around 250...[p]I thought of something that may of quickened the pace of this cook but I am kind of embarrassed to mention it.... I used two beer cans on their side to drape the brisket over.... care to guess if they were empty or full? They were full and un-opened at 7:30. Now they are open and empty at 12:30. So, would 24 ounces of beer create a bunch of extra steam that would then cook the brisket too quickly?[p]Anyway, I am bringing the dome temp down and will just keep an eye on it through the afternoon. I figure I will get one of three outcomes...good brisket, decent chopped beef, or a trip to the store for steaks for dinner.[p]Thanks for all your responses, I will keep you posted.

AZRP

Pace Yourself,
I'm surprised it didn't put your fire out. -RP

thirdeye

Pace Yourself,[p]
Hey man, I said beer can not can of beer. Heheee. I bet that was quite the rodeo when those beers opened themselves.[p]~thirdeye~

AZRP

thirdeye,
I'll be anxious to hear how this one comes out, if its good, he may on to a new technique for hi speed low and slow. LOL -RP

Unknown

thirdeye,[p]Beer can, can of beer....I guess it wasn't just semantics [p]I have a feeling those cans acted as some sort of heat conductor with the meet and that may be why I went up so far so fast. Live and learn - I am having a blast with the BGE and find myself planning my schedule around potential cooks.[p]I will I had found you guys 10 years ago.... (I wonder how many eggs I would have by now...)[p]I was just in the yard with my wife sharing my vision of the new cooking area...it involves the removal of some landscaping so I may be fighting uphill on this but then again she has loved everything that has come off the egg.... [p]I will keep you posted on the brisket.[p]Cheers

Jeeves

Pace Yourself,[p]Glad to hear that things have stabalized. I was watching a youtube (search for brisket) video, where a winner did FAT down, but she was doing two on a weber bullet. Anyway, regarding the beer, I would think that the steam would be a lower temperature, yet would moisten the meat, and add some flavor.[p]I'm from St. Louis and we usually do pork steaks, then let them sit in a low&slow bath of BBQ sauce with Bud, Bud, Bud (yes, I drink a couple, so its 1 for the sauce, 1 for me, etc), Anyway, we let them sit in a c-pot, or oven till the meat falls off the bone. GOOD MIDWEST BBQ. Hey, I just noticed you are near/in Palatine, so you may know what St. Lous coooking is![p]Dang, my cousin is up in McHenry, and I was just up there in Arllington Heights. Could you get some Italian Beef and broth, freeze it and send it down here PLEASE? I know I could get Portillo's... it will do, but there is better. I'm looking at a pic when we stopped at Peep's at Thomas/Willow & Rand. It was good, but there is better.[p]If you have a cam, try to take some pics. Let us know how it tasted with the beer steam. What rub did you use? Homemade?[p]-Jeeves

Jeeves

AZRP,[p]I got caught doing this low-hi-low accidentally on one of my first. I even posted a thread asking if I OVER cooked it, but since the egg is so forgiving, it was great.[p]I'm interested in the beer bath steam results! Geez, I hope it wasn't Miller or Coors! [p]-Jeeves

Unknown

Jeeves,[p]The odyssey continues... In my quest to lower the temp I managed to put out the fire... so, everything off, fire re-started, everything back on.... It took about 10 minutes and now I am back at 250 on the dome. The funny thing is the flat is now 172 and the point is 158. So, when I document my brisket recipe it will include the "kill fire at 6 hours and rest brisket for 10 minutes...: lol[p]Now Italian Beef is a topic we could go on and on about. I am a big fan and even worked at a place in college called "Chicago's" (I was in Milwaukee at the time.) We would bring in Scala’s beef roasts and Gonnella bread and we would make our own giardiniera.[p]The rest was pretty simple. Roast the beef in the oven with a bunch of herbs and spices and water. Let it cool and reserve all the juice. Then slice it down real thin, warm up the juice, (with the fat cap that is now in the juice jar) let the thin slices go swimming in the warm juice, pile onto a piece of Gonnella bread, then dunk in the juice and smother the top with the giardiniera. (Maybe melt a little provolone over the top... mmmmmmm[p]Maybe Rick's Tropical Delight has a picture [p]I will keep you posted on my brisket journey.[p]Cheers
!

Braddog

Jeeves,[p]So where you from in St. Louis? Seems like with the 4 or 5 dealers that I know of in the area, we ought to have a enough eggheads here to have a St. Louis Eggfest![p]BTW, I'm in the Metro East - Belleville, IL[p]Cheers,[p]Braddog

Jeeves

Braddog,[p]I grew up in Florissant. Ah, enterprise - if I could only remember the name of the guy I knew that helped start up their computer network - Barry... He was a photographer.....[p]I worked for Forsythe Computers, then went to work for a company that ended up moving down to San Antonio and Austin.[p]I'm up there quite a bit for good eats and see my family. Please send me some frozen sliders and Lions Choice![p]I wouldn't hesitate jumping up there to participate in a egg event...[p]-Jeeves