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Old 07-23-2012, 08:20 PM   #5
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

I'd bump the temp up to 300* at the top of the dome. If you are cooking at 250* at the dome the grate may be in the 225* orlower range. That in and of itself can dry out ribs.

This brisket was cooked at about 325* grate level temp.

That's my story and I'm sticking to it.
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote