Rookie questions

Volgrill · January 2015

1. Salt in my rub - With my first brisket, I included salt in my rub. I then left the brisket in a Tupperware container in the fridge overnight. When I went to take it out, there was a lot of juice in the Tupperware. I'm guessing that the salt pulled moisture out of the brisket during the night. Thoughts?

2. Temperature - I have been unable to hold my dome temperature under 275/280. Both the bottom and top vents are literally open a tiny sliver. If I closed them any more, I'm afraid I'd be choking off the fire. I brought the temp up slowly, it seemed to stabilize and 250, but it climbed to 280 and then stayed there. I have an XL egg, and I was cooking on a windy day. Does the wind make a difference? When people talk about smoking at 225/250, are they talking about dome temp or grate temp? Which one is typically higher?

My brisket had great flavor. It just wasn't as meat-falling-apart tender as I hoped. Other thoughts? Thanks!

theyolksonyou · January 2015

Welcome to the forum.

I'll leave the salt question to others, but to hold below 250 both the top and bottom will be so close to closed you won't believe it could possibly be getting enough air.

start it and raise slowly and try sometime when you're not rushed. If the fire does go out, no big deal and you get a feel for what it will do.

Ladeback69 · January 2015

Yes it is normal for the juice to be there and a little salt in the rub is fine. Most of the people on here just use salt and pepper for a rub. With the meat being wet like that it should create a good bark on the outside. The same will happen with pork butts and ribs. Did you use any yellow mustard before putting the rub on? It helps with making a good bark and you will not taste it. On the temp question, I found out on my XL for some reason I had to get a few cooks on it before I could get it to stay below 250. When trying to stay at 250 or lower, the vents are not going to be open very much top or bottom from what I have experienced. You could have an 1/8" to 14" on the bottom and about the same on the top. You are right in trying to catch it on the way up. When you put a large piece of meat on cold like a brisket, your temp is going to drop, but it will come back up don't try and force it or you will be chasing it during the cook. After putting it on give it at least 30 minutes and if it doesn't come up only open the vents a little at a time. It takes a little practice to get it, but well worth it. Good luck and enjoy.

abpgwolf · January 2015

When I'm making my own rub, I usually don't use salt. I will rub the meat with salt (about 1/2 tsp./lb) about 24 hours before cooking and the add the rub about 4-6 hours ahead of time. Yes, there is usually some liquid in the container after salting.

gdenby · January 2015

The dome therm may need calibration. Take it out, and put the probe end in a pot of boiling water. If it doesn't read 212F, depending on your altitude, you will need to recalibrate by turning the nut under the indicator dial.

If there is wind blowing into the bottom vent, it will boost temperature beyond what usually happens. I had a 30F temp jump once.

Egging convention is that the cook temperature refers to the dome therm temp, not the cooking grill. Its just a pointer.

Typically, a rub with salt will draw water out, but then the salt water will flow back into the meat. But if the meat was previously frozen, the tissue damage by ice crystals will allow a lot of water loss, rubbed or not.

Note, brisket is widely considered to be the hardest 'Q cook.

Wish you better result next time. There's a reason good brisket cooks get a hats off.

Volgrill · January 2015

Thanks for the input. Still struggling though to understand my temperature issue. Had the vents been any more closed at all, they'd have been completely closed. I've read that using lots of charcoal helps eliminate air flow, and therefore helps keep the temp low. I did that. I only lit a few coals and brought the temp us super slow.

I'll calibrate and hope that Ladeback is right in saying that it takes a few cooks before the XL will hold at less than 250.

If I close the bottom completely, will that choke out the fire?

gdenby · January 2015

From what you are reporting, It seems your Egg is pretty new. Besides checking the thermometer, check the dome alignment and fit. Do a "dollar test." Place a piece of a paper, ie a dollar, on the bottom gasket and close the dome. There should be resistance to pulling the paper strip out anywhere. If there is no resistance anyplace, the dome is not seated properly. With use, it shows the gasket is burning away.

With use, all Eggs, no matter the size, will produce a fair amount of "gunk." The mix of grease and soot seals small air gaps, such as those in the loose fit of the daisy wheel. If your Egg is quite clean, a completely closed daisy wheel may not seal tight enough to completely snuff the fire. The ceramic top will.

The air flow needed in a well preheated Egg at a low temp, 250 and lower, is often miniscule. I've had fires that wouldn't stay below 250 dome unless the vents were down to mere cracks.

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