First ever Brisket smoke. I had a 14lb brisket on the fire last night from 1AM to 3:40AM while I watched it with a digital probe in the air by the meat steady at 220F (2.6hrs). I went to bed at 3:40 AM and woke up at 7:10 and found the fire was out. :-( The center of the meat was 120F when I woke up. The grill internal air was 95F. I don't know how long it was at temp between 3:40AM and when the fire went out but my thermostat does have a limited saved buffer so I know the air at meat level was
140F at 5:30AM
122F at 6:00AM
106F at 6:30AM
100F at 7:00AM
Unfortunately, I can't go back farther then 5:30AM. I assume I was not so unlucky as to have had it go at exactly 3:41AM when I stopped looking.
I started a new fire in the offset and had the main chamber to temperature by 7:30. I am so sad. It's a new grill for Fathers day and I am new to this... and I really screwed up.
3.5 hrs of unknown smoker temperature. What do I do. If it is safe to eat, any tips to not dry it out given the double heat?
140F at 5:30AM
122F at 6:00AM
106F at 6:30AM
100F at 7:00AM
Unfortunately, I can't go back farther then 5:30AM. I assume I was not so unlucky as to have had it go at exactly 3:41AM when I stopped looking.
I started a new fire in the offset and had the main chamber to temperature by 7:30. I am so sad. It's a new grill for Fathers day and I am new to this... and I really screwed up.
3.5 hrs of unknown smoker temperature. What do I do. If it is safe to eat, any tips to not dry it out given the double heat?
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