Brisket Disaster?

AustinEgg

9.75lb brisket was placed on the egg last night at 9p at 225 degrees. Everything was tracking great until around midnight, the temp spiked to 325 without cause. I tried tweaking the bottom and top vents to throttle back the temp. At 2a, the dome temp was down to 300 and internal meat temp was at 168.

Long story short, I woke up at 7a this morning to a cold egg. Evidently the adjustments I made were too much and I smothered the lump.

I sliced the brisket and it looks done, but it's dry and definitely missing that "fresh off the egg" taste and texture.

What do I do?

A) foil it and stick it in the oven?

add broth to it before I re-heat?

C) does it just need to just be "warmed up" or should I let the internal temps get back up to 190?

Many Thanks In Advance,

AustinEgg

P.S. I was researching digital thermometers last night that can monitor meat temp and dome temp. I'll definitely have one before my next overnight cook. Recommendations??

FlaPoolman

don't think it went thru the plateau. I would wrap with a little broth and try to finish it, you have nothing to lose at this point. As for remotes I love the DigiQ 2 but also use a cheap wireless where I can leave the receiver in the bedroom. Never hurts to have backups. Good luck and hope you can save it.

Crimsongator

Help me understand what settings you used on the egg that caused the temp to spike. How far open was the top and bottom. How much lump and how many spots did you start it? What lump did you use?

I doubt it went up without cause, it was probably due to too much airflow.

AustinEgg

That's what is odd. I know nothing is "without cause" but I hadn't touched it. Holding steady at 225 for over 3 hours and then spiked to 325 without a change in settings or wind. The lump was fresh as I cooked fajitas earlier in the day. I cleaned out the old lump, swept out the bottom and made sure the holes were open for good air flow. I put in a good sized lump. I lit it in one place with a compressed wood fire starter. It sat for about an hour while it settled into the right temperature (and I put the kids to bed). The lump is Kingsford brand.

It wasn't windy and I had the egg in a spot where the wind flow should not have changed. The bottom vent was open to 1/2 an inch. The top daisy wheel was at 1/2 petal. At 2a, when trying to ease it down, I moved the bottom vent to a 1/4 of an inch and the daisy wheel to 1/4 as well.

Any thoughts or ideas?

Many Thanks!!

Crimsongator

That does sound odd. I used a new lump this weekend and noticed the settings were a different on just the lump. I have had cases where the temp went up without touching the settings. I always figured the heating of the ceramic had something to do with it. Early in a cook, alot of the heat is fromt he flow from the lump. Later it is from that and the heat of the ceramic.

Go figure

Austin Smoker

Austin, sorry to hear about that. I know how frustrating that is!!

It was a little colder here in central tx last night (below freezing out here in the hills), so to me it's not THAT unusual for an egg to hold around 225 for 3 hours and then move up. It can easily take 3 hours for all that ceramic mass to stabilize...or at least, I have experienced that before.

1/2 inch on bottom for me will definately get me above 250 after a few hours, but I know every egg is different. My advice, get a Guru II, get sleep and get rock solid temps.

PhilsGrill

Sounds like the events were OK for that tempurature.

Little Steven

AustinEgg,

You can slice and vacuum seal with some sauce. Then re-heat in hot water to serve.

Steve

Grandpas Grub

I am wondering if the brisket finished cooking - to apx 200°. My experience, slicing before the plateau or not completed plateau will result in dry. Same thing happens with pork.

I have not done a fast cook with brisket but I have with pork. Cooking at 400° gives very good results. It is a little different than low and slow but hard for someone with not much L&S experience to tell.

If you think the meat is safe and you don't think it went through the plateau there is no harm with wrapping it in foil with some liquid and cooking it in the oven up to the 200°.

What you experienced is a common problem. The ceramics are heated and the lowering of the temperatures take a long time especially when cooking in the lower temperature range. A remote dual probe thermometer with alarms will relieve a lot of headache for you - about $40 on the web. A powered vent system, like the DigiQII or a Stoker will be like you are in heaven. When I use the DigiQII I also use the Maverick ET-73.

I have found that if I have smaller pieces of lump plugging or pieces of lump blocking the fire grate holes and fire box holes I will experience a spike in temperature.

The lump causes its own up draft as the lump burns. I am thinking once some of the lump blocking or over the grate holes ash out, the draft increases and results in better airflow, hence higher temperatures.

If the wind shifted that could also change the available air. However, with a lower vent being open only about 1/8" it would take some serious steady wind to create a forced air at the lower vent.

Life is much easier if you have something to monitor the pit and grid temperatures.

I would recommend the Maverick ET-73 dual probe remote thermometer which has a over & under alarm for the pit and a done alarm for the food.

To make life easier and get some sleep - get a DigiQ2 or a Stoker. If using the DigiQII I also use the Maverick ET-73. I can't hear the q2 alrms when I am in the house or asleep.

GG