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Brisket and low cooking temps

edited November -1 in EggHead Forum
I have been using my BGE for about 2 years now and I praise it every time I use. One thing I still haven't been able to do is to maintain a very low temp of 220 - 230 degrees. I made a 10 pound brisket 3 weeks ago and the best I could do was 275 degrees dome temp. The brisket cooked in about 10 hours and was not dried out or over done. [p]I am planning to do a 20 pounder in about about a week, so I am concerned with the additional cooking time it will dry out. [p]What do I need to do to get the temps down to the 220 range? [p]As it is right now, my daisy wheel on the dome is barely open as is the lower vent door. [p]Any suggestions would be appreciated.[p]RossRich


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