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Thanks appreciate it!

Thanks!!

Salt and pepper. Was more tough than burnt. I probably will try the probe test on the next brisket. I wrapped in butcher paper and spritzed it before wrapping

I bought a campchef dlx 24. Smoked brisket, ribs, chicken etc. I’m having terrible temp swings and using a fire board thermometer. Only way to really help with the temp swings and regulate the temp to keep a decent average has been using a water pan. Any idea how to fix this? Thanks!

Following because I have the same smoker and same issues!

Did my first brisket on a campchef DLx. I wasn’t to impressed with it but family was. Looking for some tips to try on the next one to get a better flat and to be more tender. Prime brisket 10.5 lbs trimmed to 8.3. Smoked at 225 with water pan inside. Wrapped it at 165 IT (5.5 hrs) Ran it for...

Keep us posted, made my first brisket yesterday. Definitely need to work on it

Ok, remove membrane and trim fat from the top or leave membrane and fat?

Sounds good, im going to try and see what happens tomorrow! Thanks!

Question, on the camp chef dlx there is a hi smoke setting and the higher temps. Hi Smoke stays steady at 250 then drops down and has a lot of smoke every so often. Whats the difference between hi smoke and regular 250 or 275? Thanks!!!

Newbie. Bought a CC dlx, and smoked some chicken already (not the best results yet). Attempting to try beef ribs this Saturday and looking for some tips (read a lot on here and YouTube). I’m getting plate ribs that’re probably 1.5-2” thick. I’m looking for cooking temp recommendations. Should I...