DaveGibson
New member
Everyone,
long time lurker here. Just this past weekend I made my first brisket (walmart select grade) which was good not great. I made burnt ends with the point and sliced the flat and all was good for my wife and buddy. Fast forward to this weekend I am having quite a few more people over and I am now making 2 briskets (Costco -- Prime). So my first question is temp monitoring. I have a maverick 733 that I usually use to keep a grate temp and a meat temp. But I'm cooking on top and bottom grates this time what should I do to monitor the temps. View both meats and use the stock weber dome temp? view the one grate and one meat, either top or bottom?
Second, I'm no expert on my 22" having it only for less than a year and much of that was last winter and now (Metro-Detroit). But I decided to cook at the 225 for this last cook and it went for almost 20 hours and it just never got up to temp (170 max measured in the flat) using both maverick and 2 instant read that I have verified to be accurate. I ended up taking the meat off the smoker and cooking it in the oven at about 375 for 2 hours to finish it. I was thinking of going hotter on this next cook but I want to eat at about 5pm so I want to make sure I can rest for a at least an hour but I'm afraid of the 20 hour cook again. It will be a little warmer this weekend than last weekend but even still I don't believe the temps ever got below 200 on the grate. and got to as high as 275 towards the end in my desperate attempt to cook it to completion.
*I guess my question is should I plan for the 20 hour cook and if need be let it rest for longer or even reheat as needed?
Sorry if this is long winded but I'm just looking for advise from you all with more experience than me.
Thank you,
Davegibson
long time lurker here. Just this past weekend I made my first brisket (walmart select grade) which was good not great. I made burnt ends with the point and sliced the flat and all was good for my wife and buddy. Fast forward to this weekend I am having quite a few more people over and I am now making 2 briskets (Costco -- Prime). So my first question is temp monitoring. I have a maverick 733 that I usually use to keep a grate temp and a meat temp. But I'm cooking on top and bottom grates this time what should I do to monitor the temps. View both meats and use the stock weber dome temp? view the one grate and one meat, either top or bottom?
Second, I'm no expert on my 22" having it only for less than a year and much of that was last winter and now (Metro-Detroit). But I decided to cook at the 225 for this last cook and it went for almost 20 hours and it just never got up to temp (170 max measured in the flat) using both maverick and 2 instant read that I have verified to be accurate. I ended up taking the meat off the smoker and cooking it in the oven at about 375 for 2 hours to finish it. I was thinking of going hotter on this next cook but I want to eat at about 5pm so I want to make sure I can rest for a at least an hour but I'm afraid of the 20 hour cook again. It will be a little warmer this weekend than last weekend but even still I don't believe the temps ever got below 200 on the grate. and got to as high as 275 towards the end in my desperate attempt to cook it to completion.
*I guess my question is should I plan for the 20 hour cook and if need be let it rest for longer or even reheat as needed?
Sorry if this is long winded but I'm just looking for advise from you all with more experience than me.
Thank you,
Davegibson
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