The only thing I'll add is to have your grate level probe about an inch or so away from your meat.I recommend monitoring both the internal temperature of the meat and the smoke chamber temp. at the grate level the meat is at.
Yes it was a whole packer brisket. I used a double probe thermometer but the temps were like 30 degree difference between the center of the point and the chamber. The meat read hotter than the chamber. I had a pretty difficult time trying to keep it consistently around 250. Would go up to 280 and then down to 220. Used lump charcoal. I guess practice makes perfectIf it is a whole packer brisket, I would suggest two probes in it.
One in the flat and one in the point.
Probe tip needs to be in the center of the meat.
Also as others said, a probe on the grate to monitor the cook chamber temp so you can keep it constant.
I don't know how it could be possible for meat center to be 30 degrees warmer than cooking chamber.Yes it was a whole packer brisket. I used a double probe thermometer but the temps were like 30 degree difference between the center of the point and the chamber. The meat read hotter than the chamber. I had a pretty difficult time trying to keep it consistently around 250. Would go up to 280 and then down to 220. Used lump charcoal. I guess practice makes perfect
...or letting the fire die off a little too much before adding more wood.....I don't know how it could be possible for meat center to be 30 degrees warmer than cooking chamber.
You may have a bad probe.
That was my first though, but figured it would have to get pretty low to be 30 degrees cooler than the meat....or letting the fire die off a little too much before adding more wood.....
Yup . He ran hot enough to bring the I T up , then let his fire die .letting the fire die off a little too much before adding more wood.....
Yeah when I saw it was dipping too much I added more charcoal and wood if opening the damper didn't work. I also probably smothered it at times when it got too hot and I would try to lower the temperature.Yup . He ran hot enough to bring the I T up , then let his fire die .
What are you cooking on ? Maybe I missed it . You'll just have to know when to add to keep it going .Yeah when I saw it was dipping too much I added more charcoal and wood