First Overnight

omahaegger

Well I'm about 9 hours into my first over night. I'm cooking a 12.2lb brisket. I last checked it at 2:15 AM or so, the dome was at about 240 or so and the meat was at 162 or so. I just woke up and went down and checked it about 4 hours later, now the dome is at 225 or so and the meat has dropped to 158. I know I'm supposed to hit a plateau somewhere, but I'm not sure if 4-5 degree drop is too much or normal. Give me some advice. Man it takes some will power not to open one of these things.

Oh and as far as temp control, I was doing it manually, and I get it to sit at 240 I have the bottom vent barely open, like 1/8" or less and the daisy about the same, is that too little?? Did I put the fire out?? I opened it up to like a 1/4" just a bit ago to see if I can get the dome back up to 240-250. Please tell me if I should be worried or not, my wife made my first attempt public and I have some friends coming tonight to eat.

Mike in Abita

You might want to open the bottom vent and do a little wiggle rod action then close it back up to where it is now. Other than that I think all is looking good. Sounds like everything is progressing nicely. Plateaus are kinda hard to diagnose over the net. Just get the temp to 250 dome and let er go. Once you reach the 1.5 hr per pound do the fork test. Still a little tough let her go another hour.

vidalia1

When you hit the plateau somewhere between 150-160 it may drop a few degress. Try not to mess with your fire if it is cooking in your desired range. You can always bump it up a little later if you need to. As lng as you have plenty of lump your fire will stay lit.

Good luck and keep us posted.

Kim Youngblood
(aka vidalia1)
Larenceville, GA

Nature Boy

Yo Omaha
Your good. But you probably know that by now! Howzit goin?
Chris

omahaegger

The meat had fallen all the way to 152, but I had the dome at 240-250 and I had to go and run errands for about 2 hours, I just got back to find my meat at 176, so I think I'm past the plateau I think, but while I was gone, my dome temp crept to about 265-270, I adjusted slightly to bring it down and we'll see how it goes. Also, should I pull it at 190 or 200??

Mike in Abita

Check it at 190. If it doesn't feel right let it go to 200. Check it again. I've had a couple that went to 205 before I thought they were right. Remember to wrap in HDAF and let it rest for a few hours. Good luck and keep us posted.

Mike

omahaegger

Well, I ended up pulling it at 195 and let it rest for 3+ hours, we had 10 people show up, one of whom has smoked a few briskets in his day, and they all loved it. The guy who smoked his one said mine was better then he's ever made before, but I was also lucky he was there, because he helped me disect the brisket as I have never done it before.

Everyone was very impressed and I even made my own BBQ sauce from a recipe from my brother, it went over great and I can' wait to do another.