chomper's bbq
Full Fledged Farker
I grilled pulled pork on the top rack of my uds and brisket on the bottom rack at the recommended 7 inch below the top of the drum mark. The brisket was overdone. I only placed a thermometer in the pork and had a thermometer through the weber grill top vent to monitor the grill temp. I am considering a dual grill/meat thermometer so I can monitor the meat and the grill temperature on the bottom rack, any recommendations on the nedd and the brand (polder,taylor,maveric etc.). Also the brisket burned to the backing sheet. Would a heat deflector from my old 18 inch electric smoker help if it were mounted below the bottom rack?
