Did my second cook with the HeaterMeter on Saturday. After giving up on cooking brisket for 10 years (really), I tried again, this time with temp control of the HM. Everything I learned on TVWBB and the HM itself made this brisket one of the best I've ever had.
Got a 10.5lb prime packer brisket from Costco on Friday. Got the brisket on the WSM 18" at 1:00am (Minion method), made sure the HM was running, and went to bed for about 6 hours just in time to see it come out of the stall. Sprayed with some water/apple cider vinegar, wrapped it in butcher paper, and let it keep cooking for another 4-5 hours. Pulled it after 11 hours, just at 203F.
The grate temp got a little squirrelly after about 8 hours, but the WSM held above 250 so I let it ride. Not sure if it was a fuel issue or I need to adjust my PID settings. The first 8 hours were really solid. I couldn't ask much more from the HM - an overnight smoke AND I actually get some sleep? Awesome...
The graph is after I got the meat off & had pulled the probes. Realized at around 9am that one of the probes should've been in the flat (both were in the point) so I moved one. Lesson learned.
