Originally Posted by jeffturnerjr
Have you cooked your brisket that close to the diffuser plate before and had a good smoke ring? What was your internal temp when you pulled it? Sorry it wasn't how you planned!
Internal 205* and yes I've always gotten a good smoke ring when cooking low and slow. I don't like the shallow plate setter, but thats what this egg had when I got it. It was the craig list score of the year. $250 for this xlbge with all the bells and whistles.