Cooked first brisket on the egg...questions

Unknown

I cooked my first brisket using a recipe from the egg manual. Overall it tasted great but was a little tough...my temp. kept creeping up as I wasn't aware of how little air flow was necessary.[p]questions...
1) My polder probe read 178 when leaving the probe in the meat and when I would open the dome the polder temp reading would drop significantly. This shouldn't happen if it is truly measuring the temp. of the meat...any tips.[p]2) I am new to slow cooking so how do I know when my meat is done? With brisket, for example, some recipes call for all day slow cooking while others say cook for 2 hours.[p]
Thank you for any help...this web-site is wonderful.[p]Alan

JSlot

Time is irrelevant as far as brisket goes, IMHO. Monitor the internal temp and pull at 190-200°. Closer to 200° will give you a juicy, tender product. I cook mine indirect at 250°.[p]Jim

YB

JSlot,
Have fun on your trip.
Larry