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It was about 14 after trimming. I did leave a fat cap on but definitely should have let it drop more in temp before wrapping. I know a local bbq shop ( which has been getting national press) uses a warmer to hold for quite a while but I think it went too long in the cooler.

Thx for the replies. It ended up taking 13 hours for the brisket, which seems super fast. I was monitoring both the internal temp and grate temp and I think they were both generally correct. My grate temp was around 250 the whole cook (my Kamado joe’s dome therm never registered a temp at...

This is probably an issue as well. I have probed in other locations with an instant read thermometer and get temps as much as 10-15 degrees lower. It’s sitting at 196 right now on the probe that has been in the entire cook so it’s definitely slowed down a lot since my original panicked post. My...

Thx. Hoping it will stall out for a while here. I also backed the heat off a little. I hope to take it off and get it in a cooler to hold so I will let it rest before doing that. Thanks for that tip.

Thx. Pretty sure it’s accurate. Maybe not to the exact degree but it’s likely not that much hotter. It’s a remote that’s only been used once. But even if it was off by 100 degrees, this seems super quick. Looks like I have hit a stall now at around 179. Not sure how long this will last. Probed...

Hoping for some guidance. I’m in the middle of a cook that I thought would take about 18-20 hours. I put a 14 lb brisket on at about 7:30. Almost three hours in and the temp is at 175. It never stalled and has been climbing steadily and is still going. The grate temp has been between 240 and 260...