Yeah he did this several years ago, I remember when it came out. Bottom line was, had more temps swings than ideal, had to fiddle a bit, but if you know what you're doing and you pay close attention, you can cook a really good brisket on just about anything. Yeah. About what we thought. Just gotta pay attention.
" It's more about the pitmaster and not the pit."
So true. Even with a pellet grill.
Hey, we can start a new "10-2" thread. You know tend to your own cooks.
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