Good for Burnt Ends?

GrillGuyMilwaukee · Apr 21, 2023

Doing my first brisket on the Ironwood 885, and my third packer brisket ever. This brisket seemed to have a little bit different shape than past ones, even after trimming up.

You can see a larger section of meat that's hanging over. Good for Burnt Ends? Or did I screw up the trim somehow?

Picture doesn't really do the "little cave" area justice.

Slimpicker · Apr 22, 2023

That's normal, you just got an over grown point.
Gonna turn out great, post those after pics!!!

GrillGuyMilwaukee · Apr 22, 2023

Well strange thing happened. Ran overnight at 200, ready to wrap when I got up. Though shortly after turning up the temp to about 245, i had two wild temp swings. The second ended up with the grill dropping over 60 degrees, and dirty smoke. Ended up shutting down and cleaning out quick. Wasn't bad as I had cleaned before this smoke. Gonna throw back on shortly. (in the oven for now)

Anyone else experience this? Pellets were over half full and leveled out, unless it had tunnelled at some point and just catching up.

sbarbrack · Apr 22, 2023

sbarbrack · Apr 22, 2023

Same situation here. And my temperature fluctuations from one side to the other is extreme. I’m not sure what to do

GrillGuyMilwaukee · Apr 22, 2023

Slimpicker said:
That's normal, you just got an over grown point.
Gonna turn out great, post those after pics!!!

Here ya go!

Good for Burnt Ends?

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