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Three years of flipping briskets and I had the grate level wrong
Been running my 22-inch Weber for close to 3 years now, always set the charcoal grate on the lowest setting because I figured more distance meant more even heat. Last Sunday at a cookout in Fort Worth, a buddy who competed in Lockhart pointed out my smoke ring was way too thin and asked if I ever tried the middle notch. Swapped it mid-cook, and the brisket came out with a darker bark and way juicier center in 2 hours, no other changes. Anyone else stuck on a lazy setup that a 30-second fix turned around?
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kimreed5d agoMost Upvoted
Did that bigger gap actually help your first few cooks burn cleaner and not scorch the fat cap?
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