brisket: 3 hours in and already at 145* ???

Chad

Like the title says, I just threw my first brisket on the egg. I had the temp stable at 225, then put in the plate setter, drip pan with beer/apple juice/water, and then the brisket. So in an hour the temp should be back up near 225.

I have a maverick et-73 to help monitor temperatures, but no stoker or guru to assist with keeping temperatures. I know I won't have to, but I will be checking the temp every 30-45 minutes

I'm too paranoid with this cook. Waiting these next 18 hours are going to be rough.

I never took a before picture, so I'll have to remember to get an after pic.

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Chad

Alright, so it's been 2 hours and the dome temp has been holding at 200* and my grate probe is sitting at 235* (+/- 5*).

The brisket went on at around 45* and it is now at 115*.

Is this on track, or is it going too quickly?

Chad

Now I'm sitting at 145*

The probe is in a thicker part of the flat. Dome temp at 200* and the grate temp at 230*


This was supposed to be for tomorrow evening, it is looking like it'll be done around lunch time. :S

Unknown

I cook mine untill the internal temp of the brisket is 195
if I us direct heat,I keep the cooking temp at 225 if possible,if I use indirect heat,I stoke it up to about 325-350

DynaGreaseball

As long as your dome and grate temps are holding, don't worry about the internal of the meat cooking too fast. Just wait 'til you see the plateau get reached at around 155° to 160°, then sit there for what will seem like forever, then actually cool several degrees. It's really nothing to worry about, but you will, if it's your first brisket. Take pix!

wawatusi

I've seen em jump up that quick to only hold at 160 for several hours.

As long as you are maintaining 225-250 at the grate you will be fine.

Chad

After hitting around 150* it held that threw most of the night.

Right now the brisket is sitting at 175*

I'm feeling better about it after opening it up and checking the temperature with a thermopen. It also looks very good, has the nice dark crust, but is very moist. The probe would slide right in without a fight.

I'm holding steady at 200-225*

Thankfully I got a pretty good nights sleep, the Maverick beeped once at 5:30 to tell me the grid temp dropped below 185*, but I quickly fixed it with a minor adjustment.

Mahi-Mahi

I would think your dome temperature would be higher than the grate temperture.

I did find my dome therometer that came with the egg was off 30 degrees

Mahi-Mahi

I would think your dome temperature would be higher than the grate temperture.

I did find my dome therometer that came with the egg was off 30 degrees

Chad

Mahi-Mahi wrote:

I would think your dome temperature would be higher than the grate temperture.

I did find my dome therometer that came with the egg was off 30 degrees

I know, I'm pretty sure when I was prepping the egg for this cook I twisted the dome thermometer and messed up its calibration.

The daisy wheel has only been open a crack, and the bottom vent was open less than 1/4".

regardless, the grate temp during the whole cook has been between 200 and 240, mainly hanging around 225.

14 hours in to this 12lb brisket and I'm about to pull it off. The maverick et-73 just beeped telling me the brisket was 195*. Time to go measure with a more accurate probe.