I hear ya brother...started mine last night in Cincinnati temps here around 15, but I think I have a big problem here. Don't mean to piggy back on your post but I need to call out for an emergency everybody put your two cents in here now. I'm cooking on an UDS that has been pretty reliable but my fire went out last night. Started two, not one, but two 10lb butts at 7:50 temps were rising in a steady manner (120 at 11:15). Big day tomorrow so I went to bed...set alarm for 2 am to check progress but I didn't hit the on button. Just woke up and temp is 140 and my charcoals are out. I'm afraid I'm screwd here of being in the danger zone for way too long of a time. Here's the other big problem...I'm cooking for my side of the family who will be here in 6 hrs(party of 20) and I don't want to kill everybody with ecoli!!! Please help
7 hours .. It's 147 internal as soon as it hits 150 I'm going to wrap it and put it back on til
175... Then in the cooler to finish
I'm using a char griller duo with SFB
I would like to post Picts but I don't know how..
Any help would be appreciated
I would get that brisket up another 20 degrees before the cooler. 175 finish temp for brisket can be like eating a bike tire. I pull mine between 195 to 200 and rest for a couple hours in the cooler wrapped with a little juice, foiling sauce, cola,.... whatever.