Brisket on SFB?

[stubborn]

I've done butts, but never a brisket. This will be on a CG Duo with SFB, with the deflector mod to keep temp down coming out of SFB. I assume I put the thicker end towards the SFB? I'll be using lump with chunks of apple and/or pecan.

 

[mike91mr]

Any guess what the temp differences are between the hot side and cold side?

I've got a CG Pro, and I usually just take the time to rearrange things occasionally. In the case of something like a brisket, I'll put the thicker side near the heat, but if it looks like it is cooking faster on one side, I'll just rotate it.

 

[stubborn]

With the diffuser I have at the SFB opening into the main chamber, I only vary about 10 degrees across the cooking chamber. SFB side is cooler by about 20 degrees using the chimney-dryer duct extension internally; Without the extension, the SFB side runs about 10 degrees hotter. I know some folks turn the charcoal pan over in the main chamber, but I have had no luck with that at all. Really drops the temp without reducing the variances, and increases fuel consumpiont/babysitting.