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First Brisket is on!
Gullzway
Posts: 35
Still a newbie. My first Brisket. Marinaded it for a few hours. Put it on indirect with a place setter and drip pan. Been watching the temps for 6 hours, haven't had to adjust yet. Temp holding around 220, Brisket is at 170.
May be done sooner than I thought. I have the remote set at 190, may wake me up in the middle of the night!
May be done sooner than I thought. I have the remote set at 190, may wake me up in the middle of the night!
Comments
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Hey Gullzway! Good luck with your first brisket! How big is the brisket? Sounds pretty fast to be so high internal already...
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8.3 lbs. Still at 170. Wondering how long the plateau is? I may be up all night, the last thing I want is to be eating leather tomorrow!
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Unfortunately, the plateau is different for every piece of meat it seems. It can be an hour, it can be three...and once it starts to climb again, it does climb. Is it just the flat? Couldn't really see the brisket through the smoke. You'll be fine, though you may be a bit extra tired tomorrow. :blink:
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It's a whole Brisket. Learning Process.
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That's the beauty of the egg. It can really hold a temp.
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Woke up at 6 and the fire was all but out. Had to relight it. Pulled the Brisket at 8 a.m. at 198 internal.
Used the Ozark Lump, I think I'll stick with the Walmart Royal Oak, had no problems with it on my 18 hour Butt.
Brisket is in foil and a towel in the ice chest. I'll post picks when we slice it in a few. Hoping for the Best, looked good when I pulled it! -
Turned out Fantastic!
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Fantastic looking meal!
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