It seems that the part of the flat closest to the coal basket is a little dry. I smoke prime briskets from Costco. I use a Pit Viper fan and DigiQ to control barrel temps and set it for 270 degrees. Am curious as to what others who use fan systems to control barrel temps set them at. Am thinking a lower temp would be better. Thoughts? Experiences?
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Thomassen Heck no. The flat is typically a soupy mess, and when you got 4 cooking they barely have enough bark at 203 internal due to all the humidity.
I use a fireboard with a pit viper fan. I did a 7.5 lb brisket @ 285F for about 7.5 hours and my flat was also a bit dry. I also wrap once it hits 160F (butcher paper) and lay it on the grill fat side down.
I'm contemplating dropping it to 250-260F next time to see if that helps.
Last edited by KuKuPuffs; April 8, 2022, 12:06 PM.
But have you tried doing the flat and point separately on the grate? To separate I do not get butcher/muscle type fancy, I just make one straight cut top to bottom and separate the "thin" from the "thick" (flat from the point) and cook them separately as though they were two distinct and different cuts of meat.
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