Fireboard 2/Thermapen

[Puertex]

I have a T1300 so a fairly large distance right to left, I use 2 FB ambient probes, one next to the Treager grill probe and the second one same location on the other side. This gives me the grill gradient, and assuming linearity roughly the temperature where the meat is, I have been using the middle shelf if possible.

What are your general observations on temp difference left to right?

 

[JS2021]

And we are off!! Felt like it was quite a thin brisket but as it’s my first one nothing to compare it to really. It was 13lbs or so pre trim. Trimming was more of a challenge than expected, not completely sure if I got enough silver skin off or if I hacked it a bit ha ha. The point was also already quite split in to two parts it seemed. Waiting and management game now!

 

[JamesB]

View attachment 5648
And we are off!! Felt like it was quite a thin brisket but as it’s my first one nothing to compare it to really. It was 13lbs or so pre trim. Trimming was more of a challenge than expected, not completely sure if I got enough silver skin off or if I hacked it a bit ha ha. The point was also already quite split in to two parts it seemed. Waiting and management game now!

Almost looks like a large flat instead of a whole packer. The temp in the flat ( right end in the pic) is the one you want to watch. If you cook the point end to temp, the flat will be dried out.

 

[Puertex]

View attachment 5648
And we are off!! Felt like it was quite a thin brisket but as it’s my first one nothing to compare it to really. It was 13lbs or so pre trim. Trimming was more of a challenge than expected, not completely sure if I got enough silver skin off or if I hacked it a bit ha ha. The point was also already quite split in to two parts it seemed. Waiting and management game now!

Nice setup !

 

[JS2021]

Almost looks like a large flat instead of a whole packer. The temp in the flat ( right end in the pic) is the one you want to watch. If you cook the point end to temp, the flat will be dried out.

Thank you! Yeah, def had the flat and the point, could see the fat separation etc. Took the hard fat off the point end may have changed the shape a bit. Certainly all seemed quite thin all over not the thickness I’ve seen in demonstration videos. It had a really thin bit at the flat end which I just cut off. We shall see.

 

[JamesB]

Post the FireBoard share link from the app, so we can watch your cook...

 

[JS2021]

The flat is also already at 90F only an hour in to the cook with a consistent temp in the grill of 190 ... feels fast?!? Any thoughts to coach me through?

 

[JamesB]

I can’t tell for sure, but that probe in the flat looks to deep to me... you want it as close to the center as you can get it.
If you have a Thermapen, you could easily verify

 

[JS2021]

Checked with thermapen in several spots and probe reading of 100 seems right. Seems quick this early in the cook.

 

[JS2021]

Also seemed hard to pierce through the skin, definitely many have left too much on

 

[JamesB]

Also seemed hard to pierce through the skin, definitely many have left too much on

I always cook a Brisket fat side up, the way Matt Pittman shows in his videos...
That’s why I like the competition probes.
Difference in piercing the meat with a 10 penny nail or a knitting needle.

 

[JS2021]

Yeah I followed that too

 

[JS2021]

Anyone think I should drop the temp even lower over night if IT continues to rise at this rate?

 

[JamesB]

Anyone think I should drop the temp even lower over night if IT continues to rise at this rate?

Post the share link from the app

 

[JamesB]

For reference, here is an overnight brisket I did.