I just put a brisket on my camp chef. I’ve never done a brisket, but it’s my favorite BBQ meat so I really want to get good at it. Hope it turns out!
The low overnight is 23 degrees F. It’s about 27 right now. I’ve got the pit running in high-temp smoke mode, which is supposed to be about 220 with lots of smoke. It’s bouncing between like 195 and 220, but I know from experience that if the wind picks up at all, it can lose about 30 degrees.
This is also sort of part of my evil plan to convince my wife that we need a new smoker. If it doesn’t turn out, I can point to the lack of temperature control as a suspect. Mwa-ah-ah.
Incidentally, this was the smallest brisket they had at Costco when I went looking. It’s 15 pounds and measures about 19 inches wide after trimming. To you PG500 owners, would I be able to fit this sucker in the indirect zone? It seems like it might fit diagonally...