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I just started cooking a 6lb brisket (first one i have done). I planned cooking time for about 8-9 hours. It has only been cooking for about 1 hour, 15 mins and it is already and the meat temp is already 109. The egg is holding steady at 240 degrees; using the plate setter with the legs down and the brisket in a rack inside of a aluminum pan.
Is the brisket cooking too fast? Do i have the right set-up? Is it ok to open the lid to add hickory chunks to keep the smoke going?
Appreciate any help.
Jim
Comments
Appreciate the help - will keep pushing.
do you know if it is better to have the place setter legs up or down?
Again - thanks for your help! Hopefully this first brisket for me turns out.....
Appreciate the help - defintely working my way through the learning curve.
I just flipped the plate setter over so it is now legs up - i had the same thought that the pan/meat was too close to the plate setter. Hopefully i did not ruin it by pulling the meat off and flipping the plate setter - it only took about a minute.
Thanks again for the help and input.
Be patient!
Paul
Paul
I knew I had it backwards - thanks again!