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follow up to my original post. THe brisket came out awesome. I took it out around 172. I then wrapped it in foil and placed it in the oven until 200. It came out tender and tastey. It did not have the nice smoke ring in the meat, but that is another problem.

I am currently cooking a 6lb brisket, using the Minion method. I did not shut the vents until it reached 240 and then it just kept climbing to 270. During the climb I closed ALL the vents to see if this will help reduce the temp, but it did not. So I finally decided to add ice to the water...

I am sorry for not responding earlier, but I was gone. Anyway the meat came out dry but it was still tasty. I do not know what I did wrong, I will try again soon. the meat never got above 190, I took it out and it was just dry. THe meat came apart easy enough but it felt hard when pressed...

So the meat temp is as follows 0954 100 1331 141 1427 161 1508 171 I made a mistake on that particular post which posted 141 and 161 <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>LOL, this is like virtual cooking. Now the temp is at 161, and the temp of the...

That was the internal meat temp at that particular post.

That was the internal temp of the meat at the time of the post.

The internal meat temp is at 171, and I did the finger test and the meat is still pretty hard. I also left the bacon on the meat. Now I read that the internal meat temp should be 190 to 200 degrees before taking it off. Now should I take it off earlier to let it rest? Or just leave it on the...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug D: Not sure I understand that last temp you mention. Basting hourly from this point on would be sufficient. When the meat hits your target temperature, pull it off, wrap it in heavy foil and let it...

LOL, this is like virtual cooking. Now the temp is at 161, and the temp of the grill is at 140. How often should I baste the meat? Plus when the meat gets to 180 should I take it out and do what with it?

I just checked the internal temp and it is at 140. Total cooking time is now. 4 hours and 24 minutes

I have left the vents at 25% and the top one at 50%. I have had the meat on for 4 hours now. I am now wondering if I should place the probe into the meat now? Plus when I push on the meat it is still pretty hard. The temp has stabilized at 235.

Now the temp is at 240 with all the vents closed, it is like a yo-yo. How can I get the darn thing to stay at 225?

I just flipped the meat, and added more bacon to the top, the problem now is that the damn temp is rising to 250 and I closed all the vents about 15 minutes ago, the temp is stopped at 260

Sounds good, I will add more bacon. I just checked the temp and it is at 230. I will open the vents a little bit more to stabilize it.

Thanks for the great advice, I am trying to get the temp down, but it is not going below 235. I have a built in thermometer about halfway down the lid. I have all the vents closed, except the top and that is at 25%. I will baste the meat in about 2 hours and check the temp at that time. As...

Well, I just put on a flat brisket to smoke, I put the meat on at 0907 PST. The lid temp is now 248, the meat weighs 5.36lbs. It did not have very much fat on top so I added bacon to keep it moist. I also put in a probe into the meat, and it is now reading 100 degrees internal temp. Now the...

I have read in various threads, that you add beef broth to a brisket in the finishing stages of cooking, plus apple juice for basting, now I thought of something that I would like to run by all of the FOG's. I got a 6 pack of Samuel Adams Cranberry Lambic, which is not worth drinking. So since...

Okay I just started a brisket, and earlier today I tested my regular thermometer that I have in the lid of my other Weber, using the boiling method, I found out the damn thing never got above 150, ohh well, and the only other thermometer I had was my Polder clone. So I tested that one, and it...