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I am smoking brisket tomorrow. For shorter smokes, ribs, etc I have not had trouble maintaining low temp but for brisket and pork I have. I was told this is due to me putting too much charcoal in as hard to keep tempature when that much charcoal. It starts out fine and and am at about 225 to 250 for first hour or so then creeps up to 275 or 300. I don't have this issue when have only abou half amount of charcoal in.
Any tips for this? One person told me not too light so much and then add charcoal later but that defeats one of reasons why i bought big green egg?