MadJack's Sportsbar
- Thread starter MadJack
- Start date
I'm joining you now with #1.
My brisket temp finally broke through and just hit 177 :SIB
I'm losing my fire though, I thought I had enough for 9 hours but we passed that at 230. I fully opened all vents hoping to get enough for at least a 190 temp before foiling.
#3. Ive never used and egg before but opening the vents might raise the temp but shorten your cook time. Can you add more coal easily? You might have 3-4 hours left to cook.
I just foiled it and put it in the oven at 250. I figure I'll leave it there for 2 hours. You think I should put it back on the egg?
I'm firing it back up and finishing it on the egg. You're right, there still may be 2+ hours to cook yet. A lot of guys foil mid cook anyway for an hour or two so I'm not losing anything. I'll have it back on the egg in 30 minutes unfoiled and be back on track with the original plan. :0008
You can't go wrong either way. Oven or egg. The meat has taken as much smoke as it will by now. Now its just about getting it to the temp and "doneness" you want.
I know its more fun sitting on the patio sipping beers compared to staring at the oven.
Can't rush BBQ. Take that thing to 205-210 then cooler it for at least an hour.
Force fluids until supper time.
:mj07:
I must have miscounted because I just popped #6 :mj07:
Haven't eaten a thing today and they went straight to my head.
Dinner will take care of that though. Temp of the brisket is 192, target = 205 + 1 hour foiled. Maybe I'll get to eat at 600.
Haven't eaten a thing today and they went straight to my head.
Dinner will take care of that though. Temp of the brisket is 192, target = 205 + 1 hour foiled. Maybe I'll get to eat at 600.
I am coming ova............wife and I are chopping up left over porterhouse from two days ago over a salad:facepalm:
