- Mar 14, 2018
- 14
- 2
Good morning from Flower Mound, TX!
I have a new OC Pecos. While it was hot from the burnout I threw some flanks on and they were absolutely delicious.
As the sun rose over Flower Mound and with coffee in hand I began my first brisket on my new smoker. So it’s early and I still have time to screw this up so I have a couple of questions.
I am using dual temperature gauges and positioned the point of the brisket at the grate level thermometer just right of the handle. Is this a good position for even heat or is it too far back and may cause over cooking the flat?
Next, I got it to 250 pretty quick but it crept up to 275-280. The only thing I knew to do was open the cooking box and let everything cool down. Are there any tricks to normalize the temp or does a 25-30 degree swing matter?
Is 230 a good point to add another stick?
Finally it has cooled to about 225 so I am adding another stick. I don’t mind tending a fire, but what’s the best way to consistently obtain an even temp? Heat sinks? Tuning plates?
FWIW, I am cooking a packers cut brisket, using aged pecan and I do have a water pan.
I am grateful for this site. Thank y’all.
I have a new OC Pecos. While it was hot from the burnout I threw some flanks on and they were absolutely delicious.
As the sun rose over Flower Mound and with coffee in hand I began my first brisket on my new smoker. So it’s early and I still have time to screw this up so I have a couple of questions.
I am using dual temperature gauges and positioned the point of the brisket at the grate level thermometer just right of the handle. Is this a good position for even heat or is it too far back and may cause over cooking the flat?
Next, I got it to 250 pretty quick but it crept up to 275-280. The only thing I knew to do was open the cooking box and let everything cool down. Are there any tricks to normalize the temp or does a 25-30 degree swing matter?
Is 230 a good point to add another stick?
Finally it has cooled to about 225 so I am adding another stick. I don’t mind tending a fire, but what’s the best way to consistently obtain an even temp? Heat sinks? Tuning plates?
FWIW, I am cooking a packers cut brisket, using aged pecan and I do have a water pan.
I am grateful for this site. Thank y’all.
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