Brisket on the grill....have a question

dh7 · May 2016

I put on a 10 lb flat brisket (was a little over 10 lbs when I bought it and there was not a lot to trim off) on the grill at 5:30 and using the flame boss 200. FYI- I had calibrated my dome thermometer last week. My dome temp is barely 225 but the flame boss is showing grate temperature of 250 so I should be good right? Also the beef temp is already at 139 (thickest part of the meat)...My question is- 1) should I go by the Flame Boss Temp? 2) does 139 seem high for brisket only on the grill for only 2-1/2 hours? I am planning on eating at 6pm and was going to foil at 160 meat temp. Am I on track? Thanks for your help.

HondaHawk · May 2016

I'd go with the FB temp and maybe dial down the temp on that...maybe not wrap? I am no brisket wiz, but I trust my gadgets before the thermometer.

Foghorn · May 2016

They could both be right. How well do you have the heat blocked from below? Do you have a drip pan or some other layer - with an air space between it and the platesetter? If not, you could have some pretty hot radiant heat hitting the bottom of your brisket accounting for the relatively rapid rise in meat temp. Get a spatula and lift the edge of your brisket and look at the bottom for signs that it is cooking too fast.

If that is not the case, then just cruise to the finish line and FTC until dinner. If you think it is going to fast you could dial it down a little but if the meat seems to be cooking well all over I'd be tempted to not fix what ain't broken.

dh7 · May 2016

Foghorn said:

They could both be right. How well do you have the heat blocked from below? Do you have a drip pan or some other layer - with an air space between it and the platesetter? If not, you could have some pretty hot radiant heat hitting the bottom of your brisket accounting for the relatively rapid rise in meat temp. Get a spatula and lift the edge of your brisket and look at the bottom for signs that it is cooking too fast.

If that is not the case, then just cruise to the finish line and FTC until dinner. If you think it is going to fast you could dial it down a little but if the meat seems to be cooking well all over I'd be tempted to not fix what ain't broken.

Thanks for the advise...I did have a drip pan and thought I had sufficient air space but maybe not...took the drip pan off and now both dome and grate read the same temp. The meat looks really good so far. meat temp is still going up though, now at 162, hope it stalls soon...after saying that I may want to watch what I wish for. Thanks for giving me feedback.

Brisket on the grill....have a question

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