Brisket woes

Panhandle Smoker

I am having some brisket woes. For some reason I cant seem to get the Egg to come down in temp. I put a 7 pound flat on at 9:00 and the temps went to 280 right off the bat. I have been struggling to get it below 250 since. I have all the vents shut down right now to get the temps down. My internal meat temp is already at 185* I am beginning to think this one will be leather. This lump is burning really hot and I don't know why. It wants to burn at 270 no matter how low I can get the vents. This is the first time this has happened. Any suggestions?

Grandpas Grub

For whatever reason it seems the egg wasn't stabilized and when it finally stabilized it hit 280°.

Trying to get the temperature down is always a fight and with that said make sure you don't snuff out the lump. Very typical problem.

There is not much reason to get the dome temperature below 250° - as long as the dome thermometer is calibrated.

The calibrated dome temperature under 250° without a powered vent system can be a bit dicey as far as the lump going out. 250° will be about 230° at the grid.

Are you cooking a flat only and what weight.

Sounds like the meat is somewhere in the plateau.

Take a fork or tooth pick and check the meat for tenderness.

As there is not much information about the meat the following is just a guess...

A couple of things you can do. If you think it is going to be dry you can get some broth, or coke (not diet), put the brisket in foil add a small amount of liquid and let it continue to cook.

Cooking at 270° or 280° dome isn't all that bad.

Just some thoughts. GG

Panhandle Smoker

I just calibrated the thermometers and I am using a mavrick. I started off using a pit minder and got fustrated and took it off. I brought the temps down to 250 where I usually have the vents and the temp shot up to 280. I closed the dampers a bit and still 270ish. I closed all the vents and got it to 250 and trying to get it stable. The brisket is already at 183* I bearly have the bottom vent cracked less than 1/16 open and about the same on the daisy and I think I may have it stable at 250 on the grid. Time will tell. I put the 6# flat on at 9:pm. as far as the meat goes, it is at a done temp just don't know about tenderness. 6 hours is not long for a brisket. This lump is burning hotter than any other I have ever used. Same brand R/O as I have been using. I am just scratching my head. I have done countless butts and a few briskets and have never had this happen.

Grandpas Grub

I think your temperature is that you have a really good air flow through the fire grate. I would guess you also have a wide burn area over the surface of the lump.

You have your maverick, if it is a ET-73 set your pit high and low alarm and meat alarm and let it cook.

You are at sea level. I am cook at 5000' so I need a little wider vent openings to get any given temperature.

My lower vent is screen closed and vent open 1/16" to 1/8" and DMFT, slider closed and petals open 1/4 for 250° dome. My gaskets are not in all that good shape.

Sometimes I will have the following vent settings, I am not using much lump for these pictures.



GG

Panhandle Smoker

These settings had me at 310* dome and there are no leaks. I just closed them a little more.

Panhandle Smoker

I did have some very large lump on the bottom, I guess I just built a really good fire this time. I usually just pour it out of the bag as the larger lump is usually on top. I cleaned it out before the cook and sorted the lump this time. I guess that is the difference but it is burning very hot.

Grandpas Grub

Your brisket is well done by now.

Your vent setting on my egg would be about 175° to 200° at this altitude.

GG

Crimsongator

The egg is obviously revolting to the recent adoption.

You've got the ceramic hot now, it will take a while to cool down. Be careful with it closed all the way down, you may put the fire out and have to re-light it. Cell hotline is open if needed.