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?
Overcook question
- Thread starter Kp33
- Start date
You could rotate the meat every couple of hours. Rotate 180 degrees.
It would still be directly over fire pot though.
HuntJ08
Active member
Wrap it in foil for part of the cook cycle.
Also, keep it moist with spray.
Also, keep it moist with spray.
Yes, move away from fire pot for indirect cooking.
ralxnder
New member
Do you have the grates closed or open?
Abyron1028
New member
Why fat side down. I was always told dat side up.
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
New member
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.
eagle43055
New member
Do you use a water pan?..have found that one will help maintain a more consistent temp.
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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