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Pretty interested in this little smoker, wanting to have something I can fire up quickly. but would also like to be able to grill/sear. Does anyone have the Davy Crockett and are they able to sear a teak on it? also any pro/cons with it?
I don't have a picture right now I will take one when I get home, but my baffle I actually designed as a water pan also, so it holds my water which really helps the temps.
The flat is going to be the longer thinner cut of meat on the brisket and the point is the thicker fattier part they are separated by a layer of fat. If you're looking for sliced brisket I would put your probe into the flat towards the middle and watch for the temps to reach 190 degrees. At that...
If I'm reading you correctly you're saying that the flat is not good for slicing? I only get slices out of the flat, then the point I like to cube up and make burnt ends. Plenty of threads on here for those. If it was to tender to get slices you might of overlooked it (which it still tastes...
so this is my design that i use as my baffle/waterpan. works as both then i have tuning plates. i have pretty consistent tmep using this and its very easy to make