Brisket report with pics

TRex

<p />Above is last night's experiment - my first overnighter, a 6.5 lb Choice brisket, rubbed down with Dizzy Cow Lick and Turbinado sugar.[p]This is how much lump I started with, about halfway up the firering or so:[p][p]I started the brisket at about 10:45 p.m. Got a hot bed of coals going in my Small (leftover from dinner), then spread about a handful out over the top of my lump pile. Then added about 3 hickory wood chunks. Then inverted plate setter, drip pans, grill grid, and brisket. Got the dome temp stabilized at about 230.[p]At 2 a.m., temp was still at 230, so finally went to sleep. Woke up at 6:30, and dome temp was 275 and internal temp was 181. Closed bottom vent very slightly, went back to bed. Woke up at 8:15, dome temp was just under 200 and internal temp had dropped to 176. So, cranked dome temp back up to 300 until internal temp started rising, then settled dome temp back to 275. At 9:30, internal temp hit 200, so I opened the dome and saw this (yum):[p][p][p]Now, the hard part, letting it sit and rest for an hour . . .[p]
[p]Well, I only made it 45 minutes - here it is sliced:[p][p]This is a good pic showing how juicy it was in the center - it was a little bit drier towards the ends:[p][p]This was a really good bite:[p][p]Overall, very pleased. It was extremely tender throughout, and juicy most of the way through. The rub made a delicious bark.[p]By the way, this is how much lump I had left over after 11 hours:[p][p]I'll definitely do this again - it was a lot of fun![p]TRex[p]

Unknown

TRex, Great job, super pics and now I'm drooling on my key board. Got a small brisket marinating in the fridge for tomorrow, hope it turns out just half as yummy as yours looks.
Got another dumb question ( I'm full of 'em ) how do you remove the temp gauge for calibration? I tried squeezing the thingy on the shaft, but it wouldn't slide dowm, do you have to scrape the shaft to get the slide to come off? Congrats on the pics and brisket. Saucy

TRex

Saucy Elbows,[p]Funny enough, it's kind of tricky. You squeeze that "thingy" and then you have to slide it just right - depending on how it was put on, it may be easier or harder than others. But, basically you squeeze the thingy so that the two holes line up and are in parallel planes. Does this make sense?[p]Good luck on the brisket![p]TRex

Unknown

TRex, thanks, but no---- what two holes, I don't see any holes, just shaft and squeesy thingy. Today I went out and bought the stuff to raise the height of a second grill, came out fine but wifey didn't care for the accessories I purchased. Just a roasting rack, electric starter, and drip pans (only cost $40 bucks, don't understand why she thinks they're unnecessary. Thanks for the response TRex. Saucy

Chubby

Saucy,[p]Ready for the "Big Debut" tomorrow?[p]
Chubby

TRex

Saucy,[p]Doesn't the probe of your thermometer slip through two holes on the squeezy thingy? Now I'm wondering if we're talking about the same thing . . .

Unknown

TRex,
Your brisket looks perfect. I use a polder with a dual sensor & leads to the readout device. I run them over the edge of the base. The unit sets on a stool beside the egg.[p]Wayne