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Unread 09-08-2013, 11:21 PM   #4
halfprice
On the road to being a farker
 
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Join Date: 09-07-11
Location: Whittier, Ca
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Quote:
Originally Posted by jeffturnerjr View Post
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.

Jerry
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