Question About Temps

pissclams · October 2009

I've read here that the dome temp from the Egg thermometer is roughly 30 degrees higher than the grate temp.

When reading brisket recipes, it seems that the consensus is that the cooking temp should be around 230 degrees.

Is that temperature the dome temp or the grate temp?

Thanks.

Hoss · October 2009

I try to keep brisket 225-230 GRATE.

pissclams · October 2009

Hoss wrote:

I try to keep brisket 225-230 GRATE.

Thanks Hoss, that makes sense- and that should run the meat at almost 1.5 hrs a pound (give or take), correct?

Hoss · October 2009

I allow 1.5 hrs per lb.and it usually works.Whatever you do, cook to temp,not time,that's a good rule of thumb but it may get done sooner or take a little longer.Every brisket is different.

Bubba Tim and Thirdeye have a wealth of info on their websites.Check em out.

pissclams · October 2009

Hoss wrote:

I allow 1.5 hrs per lb.and it usually works.Whatever you do, cook to temp,not time,that's a good rule of thumb but it may get done sooner or take a little longer.Every brisket is different. Bubba Tim and Thirdeye have a wealth of info on their websites.Check em out.

ya i read Bubba Tim's, he just wasn't specific on the whole issue of the temp reading at grate vs. dome so i figured i'd ask here real quick.

thanks again

Question About Temps

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