Overcook question

Kp33

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how do you stop briskets and boston butt from getting the side on grate from getting overdone. I have done 2 briskets and 1 boston butt amd every time so far the side that is on the grate gates overdone, I put the meat in the middle so its over the fire pot so I assuming this is why....any suggestions?
 

Kp33

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I do that already but because its right over fire pot it burns up.
 

Kp33

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I cook fat cap down and I can put it on the left side to get it from directly over the fire pot.
 

nvhunter

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The way most pellet smokers are built the fat cap protects it from the heat being so close to the meat, when cooking fat side down. In a vertical smoker you can cook fat cap up just move it higher from the heat source.
 

Johnney1971

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I do fat cap up for 3 hours, then down for 3 hours. Wrap it in foil or use foil pan covered. Cook in its own juices and is super tender.
 

nvhunter

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I have the pitt boss copperhead 7 vertical and have to run a water pan I moved it up from the fire box and use a temp gauge on my cooking racks to see what my temps are. I end up running the dial at 250 or 275 to hold my 220-230 preferred temp
 

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