Put my first brisket on my COS this morning. Here's the details:
9 lb choice
Dry rubbed at 2am with salt, pepper, onion powder, dried minced onion, garlic powder, and brown sugar
Misted with apple juice at the two hour mark and the three hour mark
Dropped on the grill at 9am, currently noon with my temp probe reading 158. (Is that fast? I feel like that was fast. Is this the stall?)
Oven thermometer reading ranges wildly from 200-300 because I leak a lot of heat and smoke through every hole in this grill, and I'm not great at managing my firebox, plus there's a varying breeze. Rain is expected around 2pm, about two hours from now. Should I pull and foil it now?
Here is my current look:
9 lb choice
Dry rubbed at 2am with salt, pepper, onion powder, dried minced onion, garlic powder, and brown sugar
Misted with apple juice at the two hour mark and the three hour mark
Dropped on the grill at 9am, currently noon with my temp probe reading 158. (Is that fast? I feel like that was fast. Is this the stall?)
Oven thermometer reading ranges wildly from 200-300 because I leak a lot of heat and smoke through every hole in this grill, and I'm not great at managing my firebox, plus there's a varying breeze. Rain is expected around 2pm, about two hours from now. Should I pull and foil it now?
Here is my current look:
