Want to start by thanking everyone for such a great resource for newbies like me.
Have been researching bbq info and techniques for a couple weeks now and my head is kinda spinning with all the different optinions of internal temp, cooking temp, water in pan , no water in pan etc.
My first cook was a 6lbs pork butt. 225 temp IT 195 middle rack position Went pretty well, was mostly tender and juicy. Not much bark tho. I foiled at 148 and the bottom was tough for some reason. I did fat side up.
Second cook was an almost 3lb flat. Second rack position. Cook temp was 250 used no water in pan but foiled the pan. I spritzed it once at 140 IT. Pulled it off at IT 194 according to digital probe that was in the thick part the whole cook. Tested with a second probe when i pulled it out that read much higher? One must be off? The probe did not go in like hot knife through butter and im guessing i should have left it in. The brisket had a great bark but was tough to cut and dry. Undercooked?
From what I've read I used too small a flat, didnt foil it at 140ish, and pulled it before it was probe tender? Im hesitant to buy anything too big and waste money if its ruined
I also tried to research where to place meat and fat cap in smoker. Franklin bbq says the fat should be towards the heat source to protect the meat. Which would be down in the MES?
Are there hot and colder spots in the MES? Ive read pros and cons of using a ceramic tile to evenly disperse heat? Was wondering if a small pizza stone on a rack above the element would help?
Sorry for the novel. Just excited to get this down so I can turn out some nice bbq. Esp brisket. The youtube videos of perfect briskets are my main goal! They look amazing. Thanks in advance. I appreciate any advice...