Temperature

Spring Chicken

This morning I cranked up my large for an expected 8-hour brisket cook and let it come up to 300° before I shut it down after only about 15 minutes to let it stabilize at about 250°. Only thing, it has stayed at 300°, even with me shutting down both vents, putting the refrigerated meat on indirect and a dropping a lot of ice cubes in the drip pan. The thermometer was calibrated last week. My internal meat temperature is already at 147° after only two and a half hours. Any suggestions would be appreciated.[p]Spring Chicken

KennyG

Spring Chicken,[p]You'll be fine. Patience is all you need right now, although I know what you're thinking. Set your lower damper and daisy/slide top to what you normally do to hold 250-260* and just let it cook. It might still need closer to 12 hours than 8.[p]I did one last week (first time in a while) and it also seemed to be cooking very quickly. I had 150 internal after only 3 hrs and 165 (melt down plateau) after 5. It then dropped back to 161 and stayed there for hours.[p]This one, like all the others I've done, hit my 200* internal goal after about 12 hours.[p]K~G[p]

Spring Chicken

KennyG,[p]Thanks[p]Spring Chicken

KennyG

Spring Chicken,[p]You are welcome. How's it going now??[p]K

Spring Chicken

KennyG,
149° internal and dome is at 290° and dropping ever so slowly at 12:45 PM Central. If it keeps going at this pace I may have to lite a cube under the lump to kick it up to eat'n temperature. Meanwhile, I have to put some BB Ribs on pretty quick and I'm not sure where to put them. Probably have to lean them up against the brisket. And somewhere along there I need to put a dozen Atomic Buffalo Turds. Life is complex when you have only one Egg. I need another Egg.[p]Spring Chicken

KennyG

Spring Chicken,[p]Do you own a BGE "grid extender" or is there a Target store nearby? Either will solve your problem.[p]K

Unknown

KennyG,[p]Please explain the "Target" solution?[p]thx[p]bob[p]

KennyG

<p />spongebob,[p]Target stores sell (or did) these French made, stackable, cookie racks. They are 10" X 14" and the swing out legs raise them 4" above the surface you set them on. They come 3 to a package for under $10. You can stack 2 of them on the main large Egg grid and still close the dome. This more than doubles your cooking surface.[p]K~G

Spring Chicken

<p />KennyG,
Here's what I did, and things seem to be coming along nicely. I had to bump it up some to get everything cooking but the brisket had already been on 7 hours. I need for the Buffalo Turds to be ready about 3:00 and the rest about 4:00.
Thanks for the tip on Target. They are building a Target Super Store abut five blocks from my house. Now all I need is a good meat market and I will be happy.[p]Spring Chicken

KennyG

Spring Chicken,[p]Lookin' good my friend! I wish I could come to your party.[p]K~G

LasVegasMac

KennyG,
Only an EGG-head would install a grill between his keyboard and monitor! [p]How bad have you got it? [p]LVM

KennyG

LasVegasMac,[p]LOL, some say it's terminal hehehe[p]K~G

Spring Chicken

KennyG,
You were right. I just let it run its course and took it off at 183° along with the ribs and Atomic Buffalo Turds. It was fabulous to say the least. Even my wife said it was the best brisket yet. And everyone loved the Buffalo Turds. The ribs also went fast. Sounds like a big party but there were only four of us and three were on diets. It was so good I even broke down and had me about eight tall rum 'n cokes over an eight hour period. Felt good but now I'll have to do twice the distance on the treadmill tomorrow. Worth it.[p]Thanks for your help and support.[p]Spring Chicken
Spring Texas USA

Unknown

KennyG,[p]Thx,[p]You don't have the brand name, do you?[p]Would it fit a medium?[p]thx[p]bob