Tue Oct 13 Session

Brisket in. Grill set to 220. Probes bottom shelf. Edit: probes not placed in the greatest spots, but temps are low enough not an issue. Used the time for smoke.

Morning check. Rotated

Moved left probe. Spritzed. Bumping up temp slightly. Internal check has thin side around 152, and thick side is on the mid 140's. Reminder that temps calibrated at cooking shelf so using bottom shelf probes are under about 10 degrees of temp at meat.

Readusted probes

Right probe readjusted. Was directly over heat exhaust opening

Moved probes to same shelf as meat. Spritzed

Bumped temp to 235

Time to wrap. Highest temp was 168. Will keep temp low

Adjusted brisket for air flow

Quick temp check. 178 at thickest. Bumped temp up by 5°. Actually on track. 😁

Bumped temp up. Thickest is at 185° . Would like to get this off the grill by 4