I was wondering what everyone’s thoughts were about clipping the partyq probe to the dome temp probe to match that. In the past I’ve used the partyq and I was having an issue with the dome temp and the Partyq temp being 50* off and food was cooking slower than advertised. I know no one trusts the stock dome thermometer on the BGE. Just wondering because I’m attempting my first overnight brisket on Thursday night and I want to be able to sleep.
Do you happen to know how far the dome temp is from the grate temp in real time? Is it 50° off or are you doubting the Guru reading?
I mean if you want the grate to run at 250° and the PartyQ probe is there and set to 250° than the grate temp will be 250° and the dome will read higher.
Last edited by Jon Solberg; December 23, 2017, 03:36 PM.
I’ve done any number of overnights on my big green egg with the partyQ and without the partyQ. I generally cook Boston butts at 225. I’ve had good success with the partyQ and just simply setting the egg in the set it and forget it mode. The top of the dome temperature tends to run hotter than the grate level. So, if you were looking to speed things up with partyQ I think you should leave it at the grill level. 10 pound Boston butt overnight typically take 12 hours plus at 225. If you want to speed things up try cooking at 250 or 275.
I’ve had it run around 50* higher than the dome temp. I plan on putting the 15lb packer brisket on at 11pm Thursday night and plan on eating at 4pm Friday. I’m fine with it getting done early. Just don’t want it taking longer than necessary and have the company waiting on me.
I have and use a PartyQ on a regular basis. I clip the probe on the grate, for long cooks they will both eventually sync up. If you don’t feel confident in the Guru, may i suggest Smobot.
Howdy Rjbachtold.
Just came across your post.
Am 66 years of age now, and have been smoking meats for many years.
Way back then, it was just fun, for family and friends.
Now it is a serious hobby and a possible retirement income, AND I am doing it now for paying customers.
(BIG Difference)
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Brisket is one of the two meats I have the most experience with in regards to smoking.
I started really serious smoking of brisket last year in October 2016.
Even became a solid "student" and follower of Aaron Franklin, with a focus as to how to make a great brisket from Tootsie T. at Snow's as well.
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After one year and two months of intense brisket study, I've smoked over 150 briskets (Choice and Prime grades) and still working to make them better.
I will probably never stop looking for perfection as this is my passion.
Basically, I've been selling brisket and sometimes beef ribs every Saturday averaging around 30 minutes before I am sold out. (My record sell out time was 20 minutes)
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In regards as to when to start a smoke...
I always give myself extra time when looking at a "deadline" whether it be for an important party or the standard 11 AM Saturday morning sell time.
You see... on Saturdays, I've gotta be there, ready to slice meat at precisely 11 AM, so I add a lot of "cushion" to the the prep, smoke, rest, hold times to keep the pressure off.
It's just better that way.
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Interestingly, with 6 full packer briskets in my two smokers, they never seem to be done at the same time... they just don't.
I can actually do 8 packers at a time, but 6 is better and WAY easier to manage.
Fat content, size and other factors always keep me guessing as to when they will be done.
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You mentioned 11 PM as your start time.
With the huge amount of records Mike my BBQ helper has on our brisket cooks, I have definitely had stubborn briskets that would have caused me grief with an 11 PM start and a 4 PM serving time.
However, I ALWAYS allow for a 2 to 3 hours rest/cool down period at around 110°F holding cabinet temperature to redistribute moisture, and then after the rest period when the internal has dropped to 145/150°F, they go into a lengthy 145°F holding period in my other holding cabinet with the RH set at 60%.
The long moist hold is the second most important thing to me to produce a brisket that is at the "Next Level" of quality.
Of course, the meat one chooses is the number one consideration regarding the quality of the end product.
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Before I purchased the two Metro C599's, resting was done quite simply... there on my kitchen stove top.
And...
Holding was done inside my kitchen oven with Pyrex Glass Baking Dishes filled with water over the bottom element to buffer the heat and add moisture.
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I did not see a "brisket rest" nor a "brisket hold" in your plan, so I thought I would post to try to help.
- Smoke On!
Thank you for your input. I do plan on resting in a cooler for 2-3 hours. Saw people putting it on for around 12 hour cook so I was thinking worst case it would take 14 then I would keep it in the cooler for the last two. Maybe I should give myself more time?
I would.
The "School of Hard Knocks" has made a believer out if me.
Having customers wait for me to carve after serving time is not good for business, it's embarrassing and frustrating as well.
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Again...
Three things of critical importance are now my standards.
1) I give myself plenty of extra time.
2) The brisket has to SLOWLY come down from 200ish internal to redistribute moisture well. (This is Resting)
3) Finally, the long moist Hold is THE most important procedure to my success.
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If you start hours early, you will be able to hold your
brisket(s) and THIS is what makes customers take their first bite and say things like... (and I quote)
"This is insane!"
"Man, this flavor is not of this world!"
"Oh wow, oh wow, oh my, this is... unbelievable Bill!"
"Dude, this is incredible!"
"I don't want to swallow this! I just want to just keep savoring this flavor in my mouth!"
"What in the world!"
"Bill, your chili WAS the best I've ever had, but I gotta say, your Brisket has got it beat"
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The above are actual customers quotes.
Back to the dome thermometer probe question: I wouldn't do it. Mine is somewhat consistently reading 75* higher than the grate temp when doing a low and slow cook using the SnS below it, but that's a SWAG at best. Best to just position the PartyQ probe as directed and pretend that dome thermometer isn't even there.
Last edited by Steve R.; December 24, 2017, 09:25 AM.
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