This has prompted me to use just the main part of the grill to do the smoking. My problem is that even while shutting the vents and barely having the smoke stack cracked open, it is very hard to get below 350º and really hard to get to the 200º to 250º range which is where I want to be for slow and low smoking my 8lb brisket.
Please help with the whole temp thing.
I just want to add that my brisket was the best that I have done to date but I didn't have the smoke ring that I really wanted. Although i didnt have the smoke ring, it still had a smokey flavor. I had to really watch it to make it come out right. I put a little over 3hrs of smoke to it in a foil pan and waited for internal meat temp to hit 170º then wrapped it up tight in foil pan. I mopped it about every 1 to 1 1/2hrs. I checked the internal temp of meat every time I mopped. It was done earlier than I thought. Internal meat temp hit 200º before I got it off. Pulled it off and let it rest for 2hrs before serving. I had no complaints from the guests. I would have liked to be able to slice rather than mash it. I know that was from getting it to the 200º internal temp though.
Please make any suggestions or pointers for next time.