hi everyone. I’m doing my first brisket on the egg currently. So far I’ve had just about everything turn out amazing and have been able to dial in temps on the egg doing all sorts of things with no problems.
Cooking a 13lb trimmed brisket. Started egg at 11pm and put the brisket on at 12am.
I have a maverick probe on the grate and on the brisket. This time it seems like I’m getting a lot more wild temp swings than usual. I usually can leave the bottom about 1/8” and the daisy wheel about an 1/8th open and park at 225 for hours.
This time its been a lot of fluctuations between 205-255. Seems like every 2 hours was up trying to get it back. Maybe I’m just picky and the temp and that’s not too much fluctuation.
But this morning the thermometer woke me up that the temp on the grill has dropped to below 200 and was at about 195 and the brisket was 150. Last I remembered it was around 225 and the brisket was stalled at 155 about 2 hours prior.
Well it took me about 45 min to get the egg back up to 225 and in that time the brisket dropped to 141. It’s now slowing rising an an hour later is up to 155.
I did not open lid to check if I ran out of charcoal, I filled it up to the “line” and lit just the top to start same as always.
So so I guess where I going is, did I dry the brisket out too much by dropping the temp this much? Do I just keep going or should I try and crutch it now? I was planning on doing that at 165.
Any other advice to pull off a 4th quarter comeback on SuperBowl Sunday??
Cooking a 13lb trimmed brisket. Started egg at 11pm and put the brisket on at 12am.
I have a maverick probe on the grate and on the brisket. This time it seems like I’m getting a lot more wild temp swings than usual. I usually can leave the bottom about 1/8” and the daisy wheel about an 1/8th open and park at 225 for hours.
This time its been a lot of fluctuations between 205-255. Seems like every 2 hours was up trying to get it back. Maybe I’m just picky and the temp and that’s not too much fluctuation.
But this morning the thermometer woke me up that the temp on the grill has dropped to below 200 and was at about 195 and the brisket was 150. Last I remembered it was around 225 and the brisket was stalled at 155 about 2 hours prior.
Well it took me about 45 min to get the egg back up to 225 and in that time the brisket dropped to 141. It’s now slowing rising an an hour later is up to 155.
I did not open lid to check if I ran out of charcoal, I filled it up to the “line” and lit just the top to start same as always.
So so I guess where I going is, did I dry the brisket out too much by dropping the temp this much? Do I just keep going or should I try and crutch it now? I was planning on doing that at 165.
Any other advice to pull off a 4th quarter comeback on SuperBowl Sunday??
