Well cooked both yesterday. I decided to put both on at 225 using the stoker and stoker log to control/ track cook.
I let the little brisket go for about an hour or so then wrapped it in foil with beef broth worchestire and seasonings for the rest of the cook.
Decided to wrap the chuck around 174ish the same way.
The brisket turned out great
Pretty good flavor considering it didn't get much smoke.
The chuck never did probe tender and I decided to pull at around after it had been above two hundred. Let it rest and tried to pull. No go on tender and slicing it revealed a wonderfully dry piece of beef.
Sad day wasting a piece of meat like that but education ain't cheap these days.
Wondered about the stoker again. If you notice the fan graph, I was trying to get to 225. For the first part it got up to about 234 for a while and of coursr fan was barely running. When it got back down in range it begin coming on a lot more. I know the charcoal starts dying out and it was cool. I thought I was gonna have to add more but when I opened it up, there was still plenty just needed to be stirred around. Maybe I need to make a wiggle rod I read about. Just thinking the fan running so much dried it out.
Interested in what you all think. Until I get it figured out my chucks go back in the slow electrical pot thingy. Maybe I should have wrapped both at same time.
At least the other egg was able to turn out some nice pizzas. Sorry didn't get pics. They ate em practically off grill haha.
Sent from my iPad using Tapatalk HD