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First all night brisket
First BGE all night brisket. Plan on burnt ends for a late lunch tomorrow. Fired up and and settling around 225. 
Comments
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I wish I could find prime brisket around here. It's mostly select with the occasional choice. Good luck with cook. You're in for some great eats tomorrow.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Good luck on your cook. Allow plenty of time for this cook if doing at 225. I usually do mine about 265 and they take typically take over an hour per pound.
XL BGE
MD -
This weekend all I have is time! Low and slow.
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Approaching 170ish stalled at 160 and rising again.
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A true low and slow for sure. Everything is looking good.
XL BGE
MD -
good price on that brisket..cheaper than wally worldLBGE with 76" Challenger Cooking Island
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Looking forward to the finish. Just curious, how close is the temperature reading between the dome and the grate level probe?Large Egg, PGS A40 gasser.
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Here's a trick I learned here many years ago. I rotate the dome thermo so that my target temperature is at 12 o 'clock. That way a casual glance let's me know what's happening with the cook. Should you do this-just make sure you don't twist the calibration nut on the back of the thermo when turning. FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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The grate was around 220 and ended at 260. Its yummy.
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Congrats! Looks great.
LBGE, platesetter, Stoker wifi, StokerX Mac software, Pit Pal for iOS, @HerringBigEgg on Twitter, joined forum in 2008Austin, TX -
Great first overnight brisket!!! Welcome to the sleepless egging club. Good news is that the brown liquor is even more effective the day after an overnight cook.
Doug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser
"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe" Albert Einstein -
Holy crap that looks like a magazine cover brisket. Nice work right there.Keepin' It Weird in The ATX FBTX
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Select should never be purchased unless you are making stew.shtgunal3 said:I wish I could find prime brisket around here. It's mostly select with the occasional choice. Good luck with cook. You're in for some great eats tomorrow. -
Nice job on the brisket! Nice price too ($3.99/lb out here).XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal
Bay Area, CA -
Way to bring it home. Congrats.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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I generally find about 50 degree difference between grate and dome.. dome being hotter. Grate monitor reads 240.. Egg Thermo reading close to 300.. my experience anyway. Makes reading recipe temps confusing.. BUT for a long slow.. not sure it really matters...
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@docbdm - The accepted practice here is that unless specified otherwise, the temperature references are dome. FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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So I think I could live on burnt ends and need nothing else!
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