A nice brisket it is. I lost about 1/3 of it trimming off the fat, of which I made beef love with.
I separated the point from the flat. Then I trimmed off about 6" of the skinny end of the flat and smoked it as a separate piece. After that piece got to 195° I pull it and cut it into 1" squares. I put them in a foil pan and coated them with sauce and put it back in the BGE.
I've smoked the entire cook at 225°. I put the meat on the BGE last night at midnight. I stabilized the cooking temp at 225° and went to bed. I woke up at 8:00am and checked the BGE and it was at exactly at 225° and cooking along.👠I love, love, love the DigiQ Dx2! However I did use all 4 probes on my Maverick ET-735 too. I put the DigiQ pit probe on the bottom grate to monitor the cooking temp on the bottom grate. Then I put 1 of the Maverick probes on the upper grate (Grill Dome indirect grate) and then I put a probe in all 3 pieces of meat so I could monitor their temp from my iPad.
As planned... because where I placed the tail I cut off of the flat in the BGE it cooked much faster than the flat & point. The flat & point were at 175° at 8:00am and the small part of the flat was at 195°. So I diced it into 1" cubes and sauce it and put it back on to smoke so more. I'll be serving those as an afternoon snack long before the brisket is served.😋
Their almost done now at about 2:00pm so I'll be wrapping them for the cambro soon. All is going well.👌
I separated the point from the flat. Then I trimmed off about 6" of the skinny end of the flat and smoked it as a separate piece. After that piece got to 195° I pull it and cut it into 1" squares. I put them in a foil pan and coated them with sauce and put it back in the BGE.
I've smoked the entire cook at 225°. I put the meat on the BGE last night at midnight. I stabilized the cooking temp at 225° and went to bed. I woke up at 8:00am and checked the BGE and it was at exactly at 225° and cooking along.👠I love, love, love the DigiQ Dx2! However I did use all 4 probes on my Maverick ET-735 too. I put the DigiQ pit probe on the bottom grate to monitor the cooking temp on the bottom grate. Then I put 1 of the Maverick probes on the upper grate (Grill Dome indirect grate) and then I put a probe in all 3 pieces of meat so I could monitor their temp from my iPad.
As planned... because where I placed the tail I cut off of the flat in the BGE it cooked much faster than the flat & point. The flat & point were at 175° at 8:00am and the small part of the flat was at 195°. So I diced it into 1" cubes and sauce it and put it back on to smoke so more. I'll be serving those as an afternoon snack long before the brisket is served.😋
Their almost done now at about 2:00pm so I'll be wrapping them for the cambro soon. All is going well.👌
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