HELP ! Brisket is on, Polder 50 degrees off BGE temp

Unknown

I'm a BGE newbie. Put a 5 lb. brisket on this AM with a Polder dual temp. probe (meat and kettle temp. on same probe). BGE gague and Polder started about the same temp. 5 Hrs. latter there is a 50 degree temp. difference. The BGE is now in the sun, 80 degrees ambiant. Is this all sun effect? Is this normal? Don't know whether to close the vents down or not.[p]Thanks for the help

Borders

khones, I assume the BGE thermometer is the higher one. That's referred to as the "dome" temp. That's typically higher than the temp at grill level. [p]What are the 2 temps?

Wise One

khones, I'm confused. Meat and kettle temp on same probe? Does this mean you are reading the air temp three inches away from the meat temp? If so that would account for at least part of the difference. The temperature at the grill level will be cooler than the temp at the top of the dome (where the BGE thermometer reads).

Borders

khones, Bottom line, Your goal is to get that brisket 190-200 degrees which is when it gets tender enough that a fork goes in like butter. In order for this to happen, the temp at grill level should be 190-225. On my large Egg, that makes my dome temp 210-260. [p]Also, be prepared for the meat temp to stick or "hang up" around 170-175 degrees. This is normal and can last an hour or more. Once it starts moving up again, it will finish fairly soon afterwards.

Bob V

khones,[p]"Dome" temperature is almost always 40-60 degrees hotter than the grill temp. That was a real trial with me when I kept trying for those low-and-slow temps of 200-225. Then I found out that I should be shooting for a dome temp of 250-275, and it all worked out. At a dome of 200, you'd never get finished...[p]Bob V