Well I didn't let my finger linger long enough..
Attached is my graph (and link) for a #6.36 Brisket, my first, from a local farm, better than Prime grade, with very little fat on it, on a Large BGE. I was using a recipe where you douse the meat in Wooster sauce every 90 min and then foil in a pan at 165. The brisket was a bit big for the pan so I put the pan under until shrunk to fit in it at the wrap.
Control was excellent, much better than my StokerX. I forgot to turn lid sensing back on (turned off from playing around on Saturday... that whole button thing) and at 8:30 & 9:30 to douse with Wooster sauce the fan spun up to 100%. The other big jump @1:15 was me taking too long to wrap it, leaving to leave the lid open too long resulting in a big slug of air into the BGE
.
A couple of observatIons.
I was waiting until 165 for the stall to wrap... well I have this fancy graph that I wasn't interpolating, otherwise at about 11:00 I would have realized it had stalled at 140 (starting about 9:30) and wrapped then. As it was, I waited until after 1:00. I'll observe the graph better next time and not be so fixated on 160 or 165.
Keeping the max fan speed low at 25% after my lid opening issue, prevented any chance the fan would overshoot the BGE.
I had a hard time deciding when it was done. At 3:00 the thermapen went easily into the point, where both probes were, but not into the end of the flat where the temp was 195-200. I was worried I was letting it go too long so I took it off at 3:20. After a 3 hr rest, the point was perfect the flat maybe a bit dry. I will put a probe into the end of the flat next time. Any pointers on done-ness checking both the point and the end of the flat?
Thanks Robert
Attached is my graph (and link) for a #6.36 Brisket, my first, from a local farm, better than Prime grade, with very little fat on it, on a Large BGE. I was using a recipe where you douse the meat in Wooster sauce every 90 min and then foil in a pan at 165. The brisket was a bit big for the pan so I put the pan under until shrunk to fit in it at the wrap.
Control was excellent, much better than my StokerX. I forgot to turn lid sensing back on (turned off from playing around on Saturday... that whole button thing) and at 8:30 & 9:30 to douse with Wooster sauce the fan spun up to 100%. The other big jump @1:15 was me taking too long to wrap it, leaving to leave the lid open too long resulting in a big slug of air into the BGE
.A couple of observatIons.
I was waiting until 165 for the stall to wrap... well I have this fancy graph that I wasn't interpolating, otherwise at about 11:00 I would have realized it had stalled at 140 (starting about 9:30) and wrapped then. As it was, I waited until after 1:00. I'll observe the graph better next time and not be so fixated on 160 or 165.
Keeping the max fan speed low at 25% after my lid opening issue, prevented any chance the fan would overshoot the BGE.
I had a hard time deciding when it was done. At 3:00 the thermapen went easily into the point, where both probes were, but not into the end of the flat where the temp was 195-200. I was worried I was letting it go too long so I took it off at 3:20. After a 3 hr rest, the point was perfect the flat maybe a bit dry. I will put a probe into the end of the flat next time. Any pointers on done-ness checking both the point and the end of the flat?
Thanks Robert
Attached Files
Comment