backbay2
New member
Ok the first cook was two chickens and a chuck roast, pablano peppers portabella mushrooms, and some apples cored and cinammon/sugar coated...... Problem was the drum was cooking way to fast and the chuck roast came off way to early
I think I put the meat on too soon with out letting the drum dial in...... Yet all my external gauges read around 230ish
as soon as I pulled the chuck the temp rose 50 degrees immediatley and stayed there. When i pulled the two chickens the temp jumped to about 320 or so and stayed there??
Next cook was a brisket....
Temp was around 230 to 240 when i put the meat on... I still think I did not let the drum dial in long enough
An 8lb brisket cooked only 6 hours and I left the house for about an hour and the wind kicked up and the drum fired up and finished the brisket for me while I was gone. I was aiming for low and slow and got a hot and fast cook. I had wrapped the brisket at 170ish. It was not too tough and the flavor was spot on but the brisket was very dry. I was aiming for 200 internal on the flat and pulled it at 212 because I showed up too late. The damage was done... i made burnt ends next out of the point but had no idea how long to actually let them cook......
Any pointers????
I think I put the meat on too soon with out letting the drum dial in...... Yet all my external gauges read around 230ish
as soon as I pulled the chuck the temp rose 50 degrees immediatley and stayed there. When i pulled the two chickens the temp jumped to about 320 or so and stayed there??
Next cook was a brisket....
Temp was around 230 to 240 when i put the meat on... I still think I did not let the drum dial in long enough
An 8lb brisket cooked only 6 hours and I left the house for about an hour and the wind kicked up and the drum fired up and finished the brisket for me while I was gone. I was aiming for low and slow and got a hot and fast cook. I had wrapped the brisket at 170ish. It was not too tough and the flavor was spot on but the brisket was very dry. I was aiming for 200 internal on the flat and pulled it at 212 because I showed up too late. The damage was done... i made burnt ends next out of the point but had no idea how long to actually let them cook......
Any pointers????