Modified Minion + heat sinks - water = Hopefully tender brisket

[Monty House]

I'm doing an overnight brisket tomorrow night in my 18.5". No water in pan; instead, both 12" and 14" foiled clay saucers and a 1/2 unlit ring with 10 lit.

In my only clay saucer cook to-date, I had difficulty keeping the temps as low as I wanted. So, at about 175 degrees grate temp, I'll start closing the lower vents.

With a 13 lb'er, I'm expecting around 12-14 hours with foiling at around 160 meat temp.

I was planning on firing briquettes when required and feeding the ring.

Any advise before going in?

 

[Dave/G]

Start with a very full ring of unlit. For the way you want to cook, half ring will not come close to lasting. I note your last sentence, but why bother?

 

[K Kruger]

Tender brisket can be achieved at a wide variety of temps. Low/slow is fine (lower/slower is not better) or moderate heat is fine or, my preference, high heat. Cooking to the point of tenderness is what gets you a tender brisket.

Fill the ring.

 

[Monty House]

Low temps? Nope. I started closing vents at 175 grill temp and it got as high as 282.

Tasty brisket? Yep. 13 lb'er took 15.5 hours and hit 200 in thickest part of flat. (Checked at 195 and it wasn't done so gave it another 1/2 hour.) Still wasn't "buttah" in all the places I probed but pulled it anyhow & people were happy.

Next time? I'm using water in the pan.