Smoked Brisket: Relationship between quality & cook temperature?

jjdbike

Hello everyone,
I've been hanging around here for a while, signed up a couple weeks again and am just now able to post.
I have a question. What is the relationship between quality of brisket (i.e. choice, prime, wagyu), and recommended smoke temperature?
Does the highly marbled quality of SRF Gold grade, benefit more from low & slow, hot and fast or somewhere in between? As Aaron Franklin says, it's managing the relationship between bark creation, breaking down connective tissue and rendering fat. Apparently Wagyu fat has different qualities.  
Your experiences, tips and recommendations are greatly appreciated.
Respectfully,
JD

lousubcap

I won't even touch anything Aaron Franklin has written or been quoted but for me I have an established process for enjoying a brisket cook that will be adjusted to the behavior of the brisket every time.  My entering deal is "The cow drives the cook."  I always run L&S around 250-280*F (wherever the BGE settles) and then address how the cook is going.  It is definitely an analog experience and one I thrive on.  The audibles with every cook are what make it a challenge andf so much fun.
I will PM you some notes I have collected over the years regarding the cook.  For me-establish a routine and quality of brisket is not the driver.  That piece of the equation may come into play as you finish the cook.  FWIW-

jjdbike

lousubcap said:

I won't even touch anything Aaron Franklin has written or been quoted but for me I have an established process for enjoying a brisket cook that will be adjusted to the behavior of the brisket every time.  My entering deal is "The cow drives the cook."  I always run L&S around 250-280*F (wherever the BGE settles) and then address how the cook is going.  It is definitely an analog experience and one I thrive on.  The audibles with every cook are what make it a challenge andf so much fun.
I will PM you some notes I have collected over the years regarding the cook.  For me-establish a routine and quality of brisket is not the driver.  That piece of the equation may come into play as you finish the cook.  FWIW-

Thanks man,
My cooker likes to settle in around 275ish.
Looking forward to seeing your notes.
Curious why you said "I won't even touch anything Aaron Franklin....".
Best regards!
JD

Langner91

The OP is interesting.  However, my palate isn't sophisticated enough to tell the difference in cook temperature. It might tell the different grades, but after 12-19 hours in an egg, I am not sure I could always tell that, either.  Maybe if I had a slice of each in front of me at the same time?

It's all about the looks on people's faces, and the compliments that always come when they all get a plate full.  No one has ever complained.  

Of course, they aren't standing in line for my brisket like they are in Austin, either.  So, if AF says to cook a prime 3.7° hotter than a choice, then I would certainly try to.  He doesn't, does he?

 

lousubcap

I will say, all things being the same (that you can control), the quality of brisket going in will definitely impact the quality of the output.  

pgprescott

I’ve been told that hot and fast is the way to go. Also that the finished IT is usually higher, @5 degrees higher. Obviously, the probing is the final determining factor. Tons of people going 300+. Many doing 350+ at start and then lower pit temp closer to 300. The results are that the muscle fibers contract quicker at the beginning of the cook resulting in a thicker/plumper brisket. Kinda like what happens to beef plate ribs. I haven’t had opportunity to test the method but I chew the fat with plenty of comp guys who do this method on high grade briskets in particular. Good luck and enjoy! 

pgprescott

lousubcap said:

I will say, all things being the same (that you can control), the quality of brisket going in will definitely impact the quality of the output.  

Truth above. 

It’s possible to ruin a good cut of meat but nearly impossible to make a bad/poor cut great. Ok, yes. Great, not likely. 

Gamecockeggman

I prefer a wagyu for a few selfish reasons.  First, the cook time is significantly less.  Second, that means less fuel burn which equals less cost.  Combine the two and add the value of your time and to me it makes sense to go with the more expensive option as the difference comes out in the wash.  It’s also worth noting that I am fortunate to have a business license that allows me to buy meat from the distributor thus I am buying wagyu at (current prices) $12/lb.  And Prime at $6.99/lb.  As for the flavor it is going to be very difficult for the average consumer to tell the difference.  Again to me it’s all about ease of cook and reduction of cost.  Now for full transparency I am not buying wagyu because it has jumped in price.  When I can buy them for $4.99/lb I stock up.  Season properly, cook it well, respect the cow, and all will be delicious.  

jjdbike

Gamecockeggman said:

I prefer a wagyu for a few selfish reasons.  First, the cook time is significantly less.  Second, that means less fuel burn which equals less cost.  Combine the two and add the value of your time and to me it makes sense to go with the more expensive option as the difference comes out in the wash.  It’s also worth noting that I am fortunate to have a business license that allows me to buy meat from the distributor thus I am buying wagyu at (current prices) $12/lb.  And Prime at $6.99/lb.  As for the flavor it is going to be very difficult for the average consumer to tell the difference.  Again to me it’s all about ease of cook and reduction of cost.  Now for full transparency I am not buying wagyu because it has jumped in price.  When I can buy them for $4.99/lb I stock up.  Season properly, cook it well, respect the cow, and all will be delicious.  

Thanks for your reply Gamecockeggman,
Can you please shed some light on your comment "... the cook time is significantly less."? Are you saying Wagyu cooks faster, i.e. takes less time per pound until probe tender? Are you cooking Wagyu at a hotter temp?
Thanks in advance.
JD

ColbyLang

It’s been my experience that Wagyu and Prime will hit IT temp (whatever you desire) quicker than choice or select. I’ve cooked them all. Definitely noticeable differences in finish quality doing them all basically the same. Naked till an IT of about 165-170, wrapped in paper till desired IT, then into a cooler for a couple of hours to settle. Lately I’ve been buying SRF black grade regularly. My dinner guests have noticed the upgrade and it shows in their servings. 

Im also in the low and slow group. 250-280 depending on the lump and my XL. No controller, just my ThermoWorks Smoke set up keeping temps. Never done anything turbo other than butts

jjdbike

ColbyLang said:

It’s been my experience that Wagyu and Prime will hit IT temp (whatever you desire) quicker than choice or select. I’ve cooked them all. Definitely noticeable differences in finish quality doing them all basically the same. Naked till an IT of about 165-170, wrapped in paper till desired IT, then into a cooler for a couple of hours to settle. Lately I’ve been buying SRF black grade regularly. My dinner guests have noticed the upgrade and it shows in their servings. 

Im also in the low and slow group. 250-280 depending on the lump and my XL. No controller, just my ThermoWorks Smoke set up keeping temps. Never done anything turbo other than butts

Thanks much ColbyLang,
I like your technique. Interesting that 250-280 is low & slow. I've seen many refer to 225 as low and slow. I like that temp of 250-280. I plan on wrapping in paper just beyond stall (want firmly established bark). Long rest after probe tender.
Thanks again Colby.
JD

jjdbike

lousubcap said:

I won't even touch anything Aaron Franklin has written or been quoted but for me I have an established process for enjoying a brisket cook that will be adjusted to the behavior of the brisket every time.  My entering deal is "The cow drives the cook."  I always run L&S around 250-280*F (wherever the BGE settles) and then address how the cook is going.  It is definitely an analog experience and one I thrive on.  The audibles with every cook are what make it a challenge andf so much fun.
I will PM you some notes I have collected over the years regarding the cook.  For me-establish a routine and quality of brisket is not the driver.  That piece of the equation may come into play as you finish the cook.  FWIW-

Hello Lousubcap,

I can not thank you enough for all of the valuable info. I'm a big Aaron Franklin fan. Love his attention to detail, plus he's pretty fun and interesting to watch. Pretty cool you've met him. I do understand that there's a significant difference between his huge offsets and our Kamado style egg. 

So you do not use water in pan? I wonder why? It's still winter here up in the north east and it's quite dry (i.e. low humidity). 

I see several people suggest raising the pan off the plate setter as to not burn the drippings. Would one elevate the pan if using water to slow boil-off, i.e. the pan going dry?

I've installed a larger Tel Tru barbecue thermometer w/ a longer probe (i.e. 4") into the dome. I also have a Flame Boss w/ grate / grill clip and two meat probes. I always use a water pan. The thing I've noticed w/ a the bigger, more accurate dome thermometer is the grate temp is a significantly lower than the done temp, BY A LOT. I'm guessing that's due to cooling / evaporation from the water pan? The question I have is, what temp do I use as cook temperature? In other words, if I want to cook at 275, do I use the grill level temp or dome temp? 

Finally, when wrapping w/ butcher paper after the stall, to finish cook, do you add ay liquid to the wrap? I've seen several people say that painting paper w/ melted beef tallow. Along w/ the SRF gold wagyu brisket, I also ordered butcher paper and wagyu tallow. This will be the 1st that I've used paper and not panned and foiled w/ liquid. That has kept it super moist, but as expected, softened the bark.

I must say, you folks are extremely helpful and I genuinely appreciate it. It's so nice to get egg specific tips and instructions.

JD

Thatgrimguy

What you do after the cook is as important as the cook. Make sure you are planning for atleast a 4-6 hour hold. I hold mine overnight.

Keep them wrapped if you wrapped it, if not let it come down to about 180 and then wrap in butcher paper and then a towel and into a cooler.

lkapigian

^^^^Plus one on an overnight hold^^^^ keeps your cook schedule easier as well 

Mark_B_Good

We don't talk about prep enough.  Really, it's sooooooo important to prep the meat properly to get a good result. That's where I improved my results. How much fat to leave on where ... seasoning, injecting.

I've tried both turbo and low and slow ... I was amazed at how well the turbo turned out ... but obviously, you have to be on top of the meat like @lousubcap states ... and then the outcome is good.

So, I tend to think ... even with dome temperature, there's flexibility/tolerance there. Just have to watch the internal temp and make the right decisions at the right time, and you're good.

But prep, don't forget that!

lousubcap

@jjdbike - There are many here that offer great advice on brisket or any other cook along with a wealth of information and skills across the full spectrum of things that you may be interested in.

Going thru your comments above-the water pan deal:  The BGE retains moisture extremely well so a pan is not needed.  If you use one, it is a heat sink as long as it contains water, once empty your cook temp will rise w/o any action on your part.  Many use the air gapped drip pan to keep any rendered fat/liquid from scorching due to the conduction from the heat deflector.

The dome/grate temperature difference:  With any indirect cook (and especially L&S cooks) the dome will initially read 20-40*F hotter than the actual temp at the cooking grate.  This because the hotter air will head to the highest point in the BGE.  The difference reduces over time with the dome shut. 

Regarding cook temps, the convention here is that unless otherwise specified, the temperature is dome as that is the one thermo all BGEs have.  

SRF Gold grade brisket- Make sure you have a good sized drip pan as there is quite a bit of rendered fat during the cook.
 

Mark_B_Good

And, to add to the above ... if you want to add water as a heat sink (to help steady temperature) ... use a DEEP pan.  You want something with a low surface area, as that decreases the water evaporation rate and allows the heat sink to  last longer. I put my heat sink on the grill, next to the meat. 

I also have the air gapped drip pan on the plate setter to prevent drippings from burning, but that I run dry.

jjdbike

lousubcap said:

@jjdbike - There are many here that offer great advice on brisket or any other cook along with a wealth of information and skills across the full spectrum of things that you may be interested in.

Going thru your comments above-the water pan deal:  The BGE retains moisture extremely well so a pan is not needed.  If you use one, it is a heat sink as long as it contains water, once empty your cook temp will rise w/o any action on your part.  Many use the air gapped drip pan to keep any rendered fat/liquid from scorching due to the conduction from the heat deflector.

The dome/grate temperature difference:  With any indirect cook (and especially L&S cooks) the dome will initially read 20-40*F hotter than the actual temp at the cooking grate.  This because the hotter air will head to the highest point in the BGE.  The difference reduces over time with the dome shut. 

Regarding cook temps, the convention here is that unless otherwise specified, the temperature is dome as that is the one thermo all BGEs have.  

SRF Gold grade brisket- Make sure you have a good sized drip pan as there is quite a bit of rendered fat during the cook.
 

Thanks again lousubcap,
I must say, the difference between my dome - grate temps read as much greater than 20 - 40 degrees. This could be due to a couple things. One. like I said, I replaced the BGE dome thermometer w/ a much larger Tel Tru BBQ thermometer w/ a much longer probe. Also, the grate level clip is directly over the water pan.
Thanks for the recommendation of a large, elevated drip pan. Do you use the drippings for anything?
Respectfully
JD

jjdbike

Mark_B_Good said:

And, to add to the above ... if you want to add water as a heat sink (to help steady temperature) ... use a DEEP pan.  You want something with a low surface area, as that decreases the water evaporation rate and allows the heat sink to  last longer. I put my heat sink on the grill, next to the meat. 

I also have the air gapped drip pan on the plate setter to prevent drippings from burning, but that I run dry.

Thanks for the recommendation of a water pan ON THE COOK GRATE. Great idea!

Do you use the drippings from the "air gapped drip pan" for anything?
JD

Mark_B_Good

jjdbike said:

Mark_B_Good said:

And, to add to the above ... if you want to add water as a heat sink (to help steady temperature) ... use a DEEP pan.  You want something with a low surface area, as that decreases the water evaporation rate and allows the heat sink to  last longer. I put my heat sink on the grill, next to the meat. 

I also have the air gapped drip pan on the plate setter to prevent drippings from burning, but that I run dry.

Thanks for the recommendation of a water pan ON THE COOK GRATE. Great idea!

Do you use the drippings from the "air gapped drip pan" for anything?
JD

No, I don't recover the cook drippings. If I want to do that I'll actually put a deeper pan (say 2" to 3" deep on the grate ... then put my meat into that pan, but raised using a roast rack.  That allows smoke to still get under the meat. Much easier to handle the deeper pan on the grate to capture drippings, than that shallow plate setter pan.  Also gives me an opportunity to drop some vegetables inside the meat and kill two birds with one stone.

wps456

I use a water pan under the brisket simply because I'm scared to not use it, I want to do all I can to make sure I don't have a dried brisket. If the water evaporates, I run a pot of water through my coffee pot to add so it doesn't drop the temp too much. Also, on the temp difference b/t dome and clip on the grate, I've always guessed it may be cooler at the grate due to being right next to the colder hunk of meat. Y'all are making me hungry, gonna have to cook a brisket really soon!!!

Slkegger

I turbo a  2.5-4lb grass fed flat with almost no marble and very little fat cap from a local farm/butcher every weeked. (I do ribs the same way) 320-350f no wrap, no water pan and normally around 208f internal but probe test soft is when it's removed. As long as the temperatures don't go over 350f, 9 out of ten will be good. The trick is getting the dome and grate temp the same so it cooks evenly from both sides. Obviously this will not be the super juicy Franklin brisket but it's not dry, has good bark, is healthier, and an easy way to eat brisket every week. A 2.5lb brisket still takes around 3+ hrs and if the temp is close to 350f dome I will put potatoes on the top rack for last 1.5hrs where they pick up some amazing smoke/brisket/fat flavor.

These are $12-30 briskets. I'm not sure I would do the same for a $100+ brisket as low n slow doesn't require as much attention with guaranteed results. I doubt it would taste different if done right though. 

DinanRated

lousubcap said:

I won't even touch anything Aaron Franklin has written or been quoted but for me I have an established process for enjoying a brisket cook that will be adjusted to the behavior of the brisket every time.  My entering deal is "The cow drives the cook."  I always run L&S around 250-280*F (wherever the BGE settles) and then address how the cook is going.  It is definitely an analog experience and one I thrive on.  The audibles with every cook are what make it a challenge andf so much fun.
I will PM you some notes I have collected over the years regarding the cook.  For me-establish a routine and quality of brisket is not the driver.  That piece of the equation may come into play as you finish the cook.  FWIW-

would love it if you shared with me as well please!

jjdbike

wps456 said:

I use a water pan under the brisket simply because I'm scared to not use it, I want to do all I can to make sure I don't have a dried brisket. If the water evaporates, I run a pot of water through my coffee pot to add so it doesn't drop the temp too much. Also, on the temp difference b/t dome and clip on the grate, I've always guessed it may be cooler at the grate due to being right next to the colder hunk of meat. Y'all are making me hungry, gonna have to cook a brisket really soon!!!

Hello wps,
Yes, same here. I use water pan just to maximize my chances of keeping it moist. The down side for me is, w/ my configuration of parts and accessories I don't have room for a deep, gapped water pan. I would need to build up the feet on my deflector to rise the grill a little bit, which I could prolly do w/ pieces of gasket felt. The obvious problem I've had w/ non gapped shallow water pans is I have to check them frequently because they dry out (evaporate) quickly & "... when you're looking you're not cookin", especially on a long cook like brisket. I'd use Mark B. GOOD's recommendation for a deep water pan on the grate, but w/ a good size packer there isn't room. I really need a bigger cooker. 

jjdbike

Thatgrimguy said:

What you do after the cook is as important as the cook. Make sure you are planning for atleast a 4-6 hour hold. I hold mine overnight.

Keep them wrapped if you wrapped it, if not let it come down to about 180 and then wrap in butcher paper and then a towel and into a cooler.

Thanks Thatgrimguy, 
Yes I do a long rest - hold. I will wrap. Then pan, towels, pre-warmed cooler. I shoot for at least 4 hours but prefer 6. Problem is, for 6 hours, I'd need to put brisket on at midnight, which would mean serious sleep deprivation. Though I am considering that, and taking a long rest while brisket rests. Though I'm old, I work long hours during the week and my sleep pattern is pretty important to me. 
JD

jjdbike

lousubcap said:

@jjdbike - There are many here that offer great advice on brisket or any other cook along with a wealth of information and skills across the full spectrum of things that you may be interested in.

Going thru your comments above-the water pan deal:  The BGE retains moisture extremely well so a pan is not needed.  If you use one, it is a heat sink as long as it contains water, once empty your cook temp will rise w/o any action on your part.  Many use the air gapped drip pan to keep any rendered fat/liquid from scorching due to the conduction from the heat deflector.

The dome/grate temperature difference:  With any indirect cook (and especially L&S cooks) the dome will initially read 20-40*F hotter than the actual temp at the cooking grate.  This because the hotter air will head to the highest point in the BGE.  The difference reduces over time with the dome shut. 

Regarding cook temps, the convention here is that unless otherwise specified, the temperature is dome as that is the one thermo all BGEs have.  

SRF Gold grade brisket- Make sure you have a good sized drip pan as there is quite a bit of rendered fat during the cook.
 

Hey lousubcap,

Here's my plan at this point. Ive got a SRF gold wagyu due to arrive tomorrow along w/ a roll of butcher paper and some fresh wagyu tallow. I also have some large chunks of white oak (TX post oak) on the way. I'll build up the feet of my deflector to accommodate a deeper water / drippings pan.

• Fri 3/11 Frozen brisket arrives. Thaw in fridge.

• Next Fri morning (3/18) I'll trim and inject (Myron Mixon's combo of Meyers Beef base and Aujus). I'll also set up egg, place two or three large chunks of oak, the load large lump. 

• Fri "round midnight" - I'll remove meat from fridge, light the egg, "slather w/ mixture of oil and Worstachire, and rub w/ combo of Killer hogs, The Rub, AP & Steak Rub. 

• Sat 1:30ish, when egg is stable at 250 - 275 and smoke is clear (darn hard to tell at night, kind of have to go by smell) I'll put meat on, fat cap down. While I'd feel more comfortable starting at 250, seeing the limited air flow in egg, I feel like I get better - cleaner combustion and cleaner smoke w/ my large BGE 275. Does that make sense?

• Two hours in, check the water pan and see if needs spritzing (w/ beef stock). Check pan and spritz as needed every hour.

• When bark is very well established (prolly 5 - 6 hours in, 175ish), pull, slather butcher paper w/ softened wagyu tallow, wrap, put in aluminum pan (for ease of handling and to catch drippings), and into 275 oven. I figure, no need to monitor egg once wrapped, as it won't take on any more smoke.

• Pull once probe tender, wrap w/ towels and into cooler for roughly 6 hour rest.

• Once rested, I'll remove point from flat to further cool. I'll vacuum pack point and freeze to make burnt ends at a latter date.

• Then I'll slice flat and serve to the guys w/ potato salad, beans, sliced onions, hot dill pickles and pickled jalapeños. And some good brews.

Sound like a good plan? Would you recommend any changes or adjustments? This will be my 1st time using oak. How many baseball sized chunks would you recommend using? Also, any tips on how, where to place them?

Thanks!
JD

MediumRarely

jjdbike said:

lousubcap said:

@jjdbike - There are many here that offer great advice on brisket or any other cook along with a wealth of information and skills across the full spectrum of things that you may be interested in.

Going thru your comments above-the water pan deal:  The BGE retains moisture extremely well so a pan is not needed.  If you use one, it is a heat sink as long as it contains water, once empty your cook temp will rise w/o any action on your part.  Many use the air gapped drip pan to keep any rendered fat/liquid from scorching due to the conduction from the heat deflector.

The dome/grate temperature difference:  With any indirect cook (and especially L&S cooks) the dome will initially read 20-40*F hotter than the actual temp at the cooking grate.  This because the hotter air will head to the highest point in the BGE.  The difference reduces over time with the dome shut. 

Regarding cook temps, the convention here is that unless otherwise specified, the temperature is dome as that is the one thermo all BGEs have.  

SRF Gold grade brisket- Make sure you have a good sized drip pan as there is quite a bit of rendered fat during the cook.
 

Hey lousubcap,

Here's my plan at this point. Ive got a SRF gold wagyu due to arrive tomorrow along w/ a roll of butcher paper and some fresh wagyu tallow. I also have some large chunks of white oak (TX post oak) on the way. I'll build up the feet of my deflector to accommodate a deeper water / drippings pan.

• Fri 3/11 Frozen brisket arrives. Thaw in fridge.

• Next Fri morning (3/18) I'll trim and inject (Myron Mixon's combo of Meyers Beef base and Aujus). I'll also set up egg, place two or three large chunks of oak, the load large lump. 

• Fri "round midnight" - I'll remove meat from fridge, light the egg, "slather w/ mixture of oil and Worstachire, and rub w/ combo of Killer hogs, The Rub, AP & Steak Rub. 

• Sat 1:30ish, when egg is stable at 250 - 275 and smoke is clear (darn hard to tell at night, kind of have to go by smell) I'll put meat on, fat cap down. While I'd feel more comfortable starting at 250, seeing the limited air flow in egg, I feel like I get better - cleaner combustion and cleaner smoke w/ my large BGE 275. Does that make sense?

• Two hours in, check the water pan and see if needs spritzing (w/ beef stock). Check pan and spritz as needed every hour.

• When bark is very well established (prolly 5 - 6 hours in, 175ish), pull, slather butcher paper w/ softened wagyu tallow, wrap, put in aluminum pan (for ease of handling and to catch drippings), and into 275 oven. I figure, no need to monitor egg once wrapped, as it won't take on any more smoke.

• Pull once probe tender, wrap w/ towels and into cooler for roughly 6 hour rest.

• Once rested, I'll remove point from flat to further cool. I'll vacuum pack point and freeze to make burnt ends at a latter date.

• Then I'll slice flat and serve to the guys w/ potato salad, beans, sliced onions, hot dill pickles and pickled jalapeños. And some good brews.

Sound like a good plan? Would you recommend any changes or adjustments? This will be my 1st time using oak. How many baseball sized chunks would you recommend using? Also, any tips on how, where to place them?

Thanks!
JD

I would suggest doubling the brisket & fixin's. You may have severely underestimated consumption. There may be a convoy headed your way!!!

lousubcap

@DinanRated - PM sent with some brisket info.  Have fun with the cook.

lousubcap

@jjdbike - Plan sounds solid with the exception of sacrificing the point to burnt ends  .  I find the point to be the best part of the brisket-and not as burnt ends.  
Regarding using the aluminum pan, I would elevate the brisket on a shallow rack in the pan as you will accumulate a fair amount of grease while in the oven.  Don't forget to stop the carry-over cooking before the FTC.  Regarding the FTC- just aim to get into the FTC window (for me 2-6 hrs) and then slice on demand.
I would use three or four chunks.  Place them low in the lump load although I do put one near the top away from where I light the fire to get the smoke rolling early on.  
Enjoy the cook.  

Mr1egg

https://youtu.be/aQUkPDxcsp4

jjdbike

lousubcap said:

@jjdbike - Plan sounds solid with the exception of sacrificing the point to burnt ends  .  I find the point to be the best part of the brisket-and not as burnt ends.  
Regarding using the aluminum pan, I would elevate the brisket on a shallow rack in the pan as you will accumulate a fair amount of grease while in the oven.  Don't forget to stop the carry-over cooking before the FTC.  Regarding the FTC- just aim to get into the FTC window (for me 2-6 hrs) and then slice on demand.
I would use three or four chunks.  Place them low in the lump load although I do put one near the top away from where I light the fire to get the smoke rolling early on.  
Enjoy the cook.  

Great info. I truly appreciate the specifics.
I agree, I prefer the point. Just trying to get two separate meals from this & this is a men’s fellowship night. Wanted to do the burnt ends for wife.
Good info about elevating. Also good advice about carryover cooking. What temp would you suggest cooling down to before FTC?

Also, love the advice about the large oak chunks.Never used oak. I love smoke, but 4 chunks of hickory that size might be too much for sone pallets. I hear white oak is cleaner and milder that hickory so I’ll take your advice on 4, one near top & original light point.
Ill post a report.
Thanks again!
JD