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Brisket cook profile?

Using a monitoring system for the first time tonight and it's surprising to me how quickly my brisket temp is rising. Grid temp is at 225, and brisket is at 130 after only a couple hours. I'm aiming for 200 and I know I should see a stall or two, but this seems to be coming very fast. Does anyone have a saved profile they could post?

Thanks guys -
Finally back in the Badger State!

Middleton, WI


  • Okay, found something like what I expected by trolling image search. Does this look about right to any of you guys?

    Finally back in the Badger State!

    Middleton, WI
  • What I have found is that every overnight I freak out at how fast it is climbing and every morning I wake up panicking that it won't be done in time. If you're gonna have faith, put some in your egg, there really is some science to it
  • At the start of the cook the temperature difference between meat and the egg is the greatest so the meat temperature rises fast as the temperature gap closes the rate slows.  Once you hit 160º to 170º the temperature can stall or even fall for a few hours.  I am patient and enjoy the low slow cooks so the turbo methods have never appealed to me.

  • Made it through the night at least. Cyber Q has worked like a champ, very cool little gadget. Showing brisket temp of 188 right now (14 hours in), kid has only been open once in all that time. 

    Still hoping it will hold out for a while, having people over at 6. Might be a long FTC. Planning to make up some burnt ends from the chopped point as well.

    Finally back in the Badger State!

    Middleton, WI
  • Sounds awesome!   Post some pics as you pull off the Egg!
    Large BGE and Weber Summit 670 on the weekend.  Blowing smoke out of the jet engines during the week!
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