hi there guys, well im new here hope to learn a lot about smoking meat, im not new on the cooking deparment but i dont know much about the Camp Chef. Right now im using it to smoke ribs, brisket and pulled pork. Seems to work nice.
On the weekend i did the 3 meat and my brisket got a bit dry, i usually apply apple juice every 40-60 min. the brisket was in the top rack, dont know if there any tip about being in the middle or on the top of everything. I left the side vents completly open and my temp on the grill was about 250-270. I didnt have the grill temp at that time just my thermapen, but today i was playing with my friends thermoworks dual probe and saw that temp gauge on the vault is about 30-50f more, it depends of your actual temp.
Any tips will be amazing.!!!