I put a trimmed 15# packer on last night at 8pm. Had guru set up and stable at dome temp of 225, inverted plate setter with pan and water, some hickory chuncks, two thermometers. Both thermometers read consistently and the dome thermometer was calibrated.

At 9.5 hours, 5:30am, the temp alarm went off at 170, dome still at 225.
13.5 hours, 9:30am, temp hit 180 so I wrapped it in foil and set back on grill.

15 hours, 11:00am temp hit 200.

This cook seems to be going way too fast. I wasn't expecting to hit 180 until about now.

Any suggestions?

I am going to pull it, cut off the point for burnt ends, and wrap in towel and put in a cooler for several hours.

I have a pan full of drippings. What should I do with them/

Thanks,

I'll try that next time.

The rule is: "It's done when it's done"

Brisket link Butt takes between 1-2 hours per pound depending the amount of fat and connective tissue involved. The more fat you trim off the less time it will take to cook.

I have had briskets shoot up to 170 pretty quickly and sit there for hours. I have had some take a long time to get there. To echo CW, it's done when it's done.

Wrapping in foil makes it go really quickly from the temp at foiling to done. There are pros and cons to foiling vs. leaving the brisket alone. I've done it both ways and had good and bad briskets both ways.

Thanks, I'll see how it tastes in a bit.

Thanks,

I have a part of the point on the egg now. The rest has been wrapped for 2.5 hours so I am going to open it and see what i got.