Brisket attempt #2

[StickyDan]

Doing brisket number 2 tonight but first a couple questions.
It's about a 4-5 lbs flat.  What's the best place to put it on a 4 rack dbs?
Also, what's the ideal cabinet temperature for doing brisket?  I got the Maverik E73 so I figure I should make use of the dual probes. 
My first brisket took about 19 hrs to hit 190 so Im prepared for the long haul (fridge full of beer ;D)
Thanks

[classicrockgriller]

Not on the bottom and not on the top.

Either second rack from bottom or third.

If you are in for the long haul and more drinking time

I'd choose the 3rd.

[Gizmo]

You most likely will get quite a few different answers, but I would also select the second or third rack position from the bottom.  Keeps it in a more even temperature zone.  
Temperature, I typically use 210 deg as the oven temp target.  I set the temperature set point to max and let the box pre-warm to 260 deg before putting in the meat.  I leave the set point to max until the box recovers up to 210 deg.  Then I stop dropping the set temp by 10 or 20 deg until the box stabalizes at 210.  This usually takes several hours.

[DTAggie]

I use second from top on an OBS.  I use CT* of 225 to 230.  Never had one that small take more than about 8 hours to reach IT of 190*+

[StickyDan]

8hrs eh?  That'll be 4 am here.  Ouch. 

So I've got my Maverick set up, probe is just below the brisket on 2nd rack from top.   Oven temp is set to 220.  Cab temp on the digital is reading about 219 and jumping up and down.  The maverik is all over the place from about 190 to 245.  Brisket has only been on for 3.5 hrs.  The temp swings seem to be settling down now but there's still quite a range from low to high. Is this normal for the BDS?

[classicrockgriller]

The maverick is usually pretty steady. The BDS temp will run up and down for a while.

That is kinda normal till all the cool is knocked off.

They will all come together soon.

Based on where you have your Brisket (2nd rack from top) the BDS temp might read higher than the maverick probe.

Might be longer than 8 hrs ...depends on how old your cow was. ;D

[StickyDan]

THANKS CRG. 
I set my Mav CT for 200 low and 230high.  It's beepin at least once or twice an hour and dipping to about 195 than back up again.  What do you set your Mav's to?  I'd rather not hear it beep so much.

[FLBentRider]

I use a low of 150F, high of 275F

[Caneyscud]

Patience Grasshoppa!  It's going your way!  All's well with the world!

[StickyDan]

Thanks guys.  It's been in for about 10hrs now.  Meet temp is at 168.  Cab temp is still bouncing around but not as bad as before.  I had to bring the oven temp to 230 because it got a little cold and rainy out.  22 more deg to go! 
Has anyone just done a brisket without using foil or wet mops? 

[FLBentRider]

Thanks guys.  It's been in for about 10hrs now.  Meet temp is at 168.  Cab temp is still bouncing around but not as bad as before.  I had to bring the oven temp to 230 because it got a little cold and rainy out.  22 more deg to go! 
Has anyone just done a brisket without using foil or wet mops? 

Yes. No mops, no foil. just brisket, rub, smoke and heat.

I have done all mine that way.

[Caneyscud]

Yep
Do use mop pretty often though.
Never foil.

[StickyDan]

Cool, what about FTCing?  If so, how long?
Another Maverik question.  Do you keep the meat probe in one spot or do you poke it around to check the done-ness of other parts?   

What about rotating?  do you just toss it in and wait till it's ready or do you rotate the rack? 

[OU812]

Has anyone just done a brisket without using foil or wet mops? 

Yep

No foil here, might spritz if the bark is lookin a little to dry.

I always FTC brisket at least an hr.

I keep the probe in one spot and when its gettin close I use my Thermopen to check the rest of the brisket.

If I have a full load I will rotate, if its just one I try to keep that hunk of beef in the top third of my smoker where the heat is more even.

Your on the home stretch now, cant wait to see the finished product.

[FLBentRider]

I prett much do it the way OU does.