Cooked a 12 lb. brisket yesterday. It was fabulous!! It was done much earlier than I had planned. (I could only get the temp. down to about 250) I put it in the cooler in foil and it stayed beautiful for 4 hours - nice and hot and moist.
Am I possibly using too much charcoal? Anyone have any tips on how to lower the temp. for a "long slow" cook?
Thanks for any help!