Guys,
I've cooked several briskets on my Smoke Vault 24 and the underside always has to much direct heat on it, especially the flat resulting in it being over cooked. I've tried putting wire rack right below and covering half with foil (the side under the flat) to deflect the heat which resulted in minimal improvement. Due to this, I started only cooking points awhile back since the effects are not as noticable but you can still tell the underside is more cooked than the top.
Specs: 225-250, water pan, cooking to an internal of 195-203.
Because of this, I've been considering getting an offset so the heat actually moves horizontal over the meat. Before I do this, I want to exhaust all resources first and make sure I'm using my equipment as best as possible.
Thanks for any tips.
Don
I've cooked several briskets on my Smoke Vault 24 and the underside always has to much direct heat on it, especially the flat resulting in it being over cooked. I've tried putting wire rack right below and covering half with foil (the side under the flat) to deflect the heat which resulted in minimal improvement. Due to this, I started only cooking points awhile back since the effects are not as noticable but you can still tell the underside is more cooked than the top.
Specs: 225-250, water pan, cooking to an internal of 195-203.
Because of this, I've been considering getting an offset so the heat actually moves horizontal over the meat. Before I do this, I want to exhaust all resources first and make sure I'm using my equipment as best as possible.
Thanks for any tips.
Don
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