Recent content by gmiller818

NO - I did fat side up. I realize that I centered the meat on the grill directly over the position of the burner pit (even though the smoker sliding lid was close), which may have caused a more concentrated heat area. Maybe next time I will position the meat towards the end side of the grill...

to test the grate temperature, can i just lay my probe thermometer on the grate and close the lid to see the reading?

Thanks for the response: I used a rub of course salt, cracked peppercorns, & garlic powder. Prior to the rub, I coated the brisket with olive oil.

Hey guys, I'm new to the smoking world...been grilling for years, but smoking is new to me. I recently acquired a Pit Boss Pellet 8 in 1 smoker/grill. I tried smoking a 15 lb (pre-trimmed weight) beef brisket last weekend @ 225* degrees, with some success, but I was really surprised at how...