We've been using a fairly inexpensive offset barrel smoker for many years and have turned out some great q, but we have to attend it far too much. Inexpensive digital thermometers with remote readouts help, but it's still a pain to do a decent sized brisket.
So, we have joined the world of all things egg with:
Our maiden voyage is Saturday. We have a nice piece of brisket that is around 8.5lbs and have rubbed it, sealed it and in the fridge. We can only find Cowboy lump for now and will use that along with some soaked hickory chips. We've read the manual and watched the dvd but are still a little unsure about hitting a temp (250 dome?) and having it maintain that temp until the meat is done. Is 185-190 in the center too high for a brisket?