Steve In Pa
Well-known member
Morning folks, I put a brisket on last evening and had a roller coaster night with the internal temps. Fortunately not that much of a variation going from 208 at the lowest up to 235 at the highest but those were extremes and not usual. I use oven thermometers to read my temps at grate level, and the control panel reading did it’s usual thing. After some futzing between setting at 240 and 250 to try to get a 225 at grate level I settled on 240. My hunch is over night my temps were a bit below 225 more often than not.
At 6 this morning then the brisket read upper 160s so it’s wrapped in butcher paper now. I only got up once at 2 to check the water pan and make sure all was well otherwise.
Good news is the app worked most of the time so that was handy for monitoring.
So now it’s ride things out until we hit 205, hopefully noon or early afternoon. I’m at 180 now. If it’s done sooner than later I may let it ride at “warm”, 170 for a bit, then do the towel/cooler thing for a few hours before dinner.
10 pound brisket. Ambient temps in the upper 30s most of the night. No wind.
All this just as an FYI, I am used to the quirkiness of my vertical and am fine with how it works and produces good food.
At 6 this morning then the brisket read upper 160s so it’s wrapped in butcher paper now. I only got up once at 2 to check the water pan and make sure all was well otherwise.
Good news is the app worked most of the time so that was handy for monitoring.
So now it’s ride things out until we hit 205, hopefully noon or early afternoon. I’m at 180 now. If it’s done sooner than later I may let it ride at “warm”, 170 for a bit, then do the towel/cooler thing for a few hours before dinner.
10 pound brisket. Ambient temps in the upper 30s most of the night. No wind.
All this just as an FYI, I am used to the quirkiness of my vertical and am fine with how it works and produces good food.
