I have not done many low and slows, 4 to be exact, but each time after the stall is over , the grid and dome temperature rise slowly along with the meat as it approaches being done. In the last one which was a beef brisket the grid temperature was rock solid for hours at 250° before and during the stall. As soon as the stall was over the grid and dome temperatures began rising and stopped at about 300° and pretty much held there until the meat was done. Has anyone else experienced this, or did I miss the explanation somewhere along the line?
Cedar Rapids, Iowa