another question doe my first brisket

What's your egg temp? how big is your brisket?

I assume you are using your dome thermo to measure. If that is the case, you are in the roughly 1.5-2hrs per lb teritorry. It will stall out for a few hours right around where you are or a little higher (in the 170ish range) whenre the internal temp will just hold there while the moisture leaves the meat and the connective tissue converts to collagen. Don't worry about that- it's critical to a goo dbrisket. You still have many hours before it's ready. If it's ready a little early, just wrap in it foil and put it in a cooler with towels (we call the FTC- Foil-Towel-Cooler around here). It will hold for many hours in there until you are ready.

IowaJim said:

Thanks, the recipe I'm using said to wrap in foil at 160-170 then put back on grill for 2 hours or until 190-200. The brisket is in a foil pan should I just leave it in the pan and then wrap later?

 

 

 

 

 

 

 

 

 

 

I'm not a fan of that technique but follow your recipe. It will ruin your crust to wrap and even more so if you throw it in the juices in the pan. It will make for a moist tasty brisket though. I just like a lot of crust and wrapping is the enemy of crust. That technique is called the Texas crutch and it's common on the competition circuit because it speeds up the stall. You don't need to do it on your egg but i would stick with it if that's what you started with today.