my first tragedy...

Mark Backer

Well, at 1:30, my fire was fine and my 13 pound brisket was at 163, and had been plateauing (actual word?) for about 3 hours. Now, at 7am, my meat temp is 131 and my fire is dead. [p]What do I do? I mean, relighting is obvious, but I've got two butts in line that have to go on by about 4pm. [p]Any suggestions on time and temps?[p]p.s. I'm not mad at the egg, by the way, but I am mad at my own drunk self. I guess if I hadn't stayed up until 2am, I may have had my usual quick awake at 3:30 or so and would have caught it. durn.

Unknown

Mark Backer,
If you had enough lump charcoal to begin with then it was obviously not getting enough oxygen to sustain the fire. Try making sure the charcoal is dry and well lit. I always bring the dome temp. up to 275- 300 before I drop it down. I've had the same problem smoking salmon at temps that low. I finally settled for 175 and was able to maintain it with a little work by fine tuning the slide vent and damper. I suppose I could have settled for 200 and then forgotten about it. Maybe try to open your slide vent a little more
to allow more air in and close the damper more to achieve your temp. Hope it works out for you. About the failed brisket, Do you have a dog or in-laws you don't like?

Mark Backer

Bruce Adams,[p]It was just wierd that it ran for nine hours before it petered out. [p]Are you saying there's no salvaging this cook in your opinion? The fires back up and running, but I'll kill it if I'm wasting my time.[p]

UnConundrum

Mark Backer,[p]You have a 5.5 hour spread there, where much could happen. It could have reached 185 and then gone out.....[p]Is the meat tender? If so, it's done and fine to eat.[p]If not.... the smoke flavor has set already.... how about wrapping it in foil and putting it in the normal oven leaving the egg for your butts?

Mark Backer

UnConundrum,[p]I don't think it got to temperature before it went out, based on how far it fell internally. The longest it could have been out was just under five hours, so I don't think it was much over 165 when it happened. [p]As far as foil wrapped and in the oven, that's kind of what me and woman discussed. For now, I'm gonna leave it on the egg for a while. It's back up to 165, so I may be okay, but either way I'm not letting it get in the way of my butts. [p]Thanks for the help.

Mark Backer

Mark Backer,[p]Well, I have no idea what's inside the brisket, but at 9:50, it hit 180, so I pulled it and wrapped it for eating later. The fire must have died about the end of the plateau because it cooked fine and it's so soft I could barely pick it up with two spatulas. [p]I will let you know later how it was, but it looked great. [p]Will post pictures later. I am off to the meat market to buy a couple of butts since the ones I took out thursday haven't thawed yet. [p]They'll be perfect for next sunday though. [p]