So some more pics. I put the brisket on at about 7:45pm last night and stayed up till about 9 to make sure the temp was stable. It stayed right at about 240°F. Got up to check it at about 11:45pm and the temp was at 245°F at the lid therm and 255°F at the vent therm. I lifted the lid to check the progress of the snake and the grate temp on the oven therm I place on the grate, that temp at 225°F. Didn't rake pics at this point:(
So I set an alarm to wake me again at 4am as that is where I though it would need some attention on the snake and I was correct.
temps were holding steady at this point. So I pulled the grate and brisket and built the snake going back the other direction. Pulled the foil in the center that was catching the drippings in prep for the special guest to this cook.
Thanks Buckie for the idea on the drippings beans. I have seen these in a lot of your post and decided to give them a try.
Put the brisket and grate back on.
At this point the brisket had an internal temp of 150°F. So away we go again.
Later I will throw on some of my special red potatoes.
Woke up at 7am had a cup of coffee and seen the girlfriend off to work and went out to check on the progress. Holding temp at 240° at both the lid therm and vent therm and at the grate 228°. Here are some action shots with the first light of the day.
It is coming along nicely. Internal temp at this point was at 176°F end of the flat and 164°F in the thickest part of the point.
More to come!!!!!!
Sent from my DROID RAZR using Tapatalk 4