Brad Smith
TVWBB Member
All right gang looking for some tips....
Doing a 11.7 lb Brisket overnight
Put on at 11:45 pm EST used Minion with 20 briquettes lit to start. Once hit 205 shut down the vents to about 25% on all 3 bottom vents.
Now at 1 am I'm up at 270 degrees and trying to keep this cook until noonish tomorrow. Meat is already up to 108 degrees.
I have the "double" charbroil charcoal pan for my water pan with 2 gallons of hot water in it.
Tips for slowing this bad boy down?
Doing a 11.7 lb Brisket overnight
Put on at 11:45 pm EST used Minion with 20 briquettes lit to start. Once hit 205 shut down the vents to about 25% on all 3 bottom vents.
Now at 1 am I'm up at 270 degrees and trying to keep this cook until noonish tomorrow. Meat is already up to 108 degrees.
I have the "double" charbroil charcoal pan for my water pan with 2 gallons of hot water in it.
Tips for slowing this bad boy down?