Threw a brisket (usual rub) on for Superbowl about 6:30 pm Saturday eve.
I used cowboy lump, all I had avail ( I Know ) and some mesquite chunks
to start with. Heat stayed steady in 220 240 range at grid level
until about midnight I tossed a couple of mesquite limbs about 3 inch
diameter and 8-10 inches length. The heat stayed level around 225 until
I passed out at 1:30 AM Woke up at 7:30 looked at thermometer and
saw - - - So I bundled up went out side and found dead batteries,
replaced those, replenished water pan and stoked with more Cowboy
lump and a few more chunks of mesquite. The temp was at 180 + when I
got thru fiddling around and back inside were I could read it So I
don't think it went "cold" on me. It cooked at 220 -240 range for
about 3 hours, I put the probe in meat, it slide in easily and
reported 180.. I took it to 185, pulled it off and took it inside about
12:30. It had cooked a bit faster than I had expected so I left it on
the tray put some foil over it set it aside.Later I cut into the
point,it was drier than I like, Hopefully the point was little better
(not really), I thought oversmoked and I didn't really care for the smoke
flavor, I'm hard pressed to detect the mequite Would the Cowboy brand
alone cause that? and dry taking it to 185? How do you guard against a
dry bisket? And how about them Giants?