I have been cooking a 7lb brisket since about 11:00p @ 250 degrees. About ten 9-10 hours into the cook the egg started to loose temperature. I decided to pull the brisket and add more lump charcoal. There was still charcoal in the fire box, but it seemed like the fire had burned just the middle of the charcoal rather than buring all the charcoal evenly throughout the box. Once I stirred the charcoal, the fire stoked up again. Is there a method to load the firebox for long cooks so that you don't have to stir the charcoal during the cook? I hope I didn't ruin my brisket by pulling it out for 15 minutes while waiting for the fire to stoke up.
Any ideas or suggestions you all have to help me avoid this in the future is appreciated!!
I'm heading out for a few hours. Hopefully I have the fire undercontrol :ohmy: