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re: Smoked a brisket on the Pit Barrel Cooker...
Posted on 8/24/14 at 7:58 am to LNCHBOX
Posted on 8/24/14 at 7:58 am to LNCHBOX
Lunch,
You said it's designed to cook at 285 but your cooking instructions said you smoked at 165 and grilled at 200. How did you manipulate the heat and keep that constant heat on the grill? And what was their reasoning for not using wood during the smoke? Thanks.
You said it's designed to cook at 285 but your cooking instructions said you smoked at 165 and grilled at 200. How did you manipulate the heat and keep that constant heat on the grill? And what was their reasoning for not using wood during the smoke? Thanks.
This post was edited on 8/24/14 at 8:06 am
1
Posted on 8/24/14 at 8:16 am to Linkovich
I was talking about internal temp of the meat. There is no manipulation of the cooking temp. I'll edit OP to make it clear.
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