It's on at about 5:50am. Drizzly rain and dark, in the poor light, didn't lift the lid all the way and it pounded closed, spilling some of the water out onto the coals . Slow coming up to temp so I put the turbocharger on it for a while. Trying to dial in the temperature, I've heard a lot of people say that they like a 275*. I'm used to something around 225.
I had a hard time getting the cooker over 200 this morning in the misty drizzle. Being pizzed off I took everything apart so I could add some PINE and hickory chunks, and more blower. Pine caught and got everything rolling and it settled down, put the meat back in and it held 275 for the whole morning. Ran out for an hour and got back to 300* somehow. This was when I was going to put in the thermometers, I did and pulled and wrapped them in butcher paper immediately. My number on both the flat and point were too high. It's fit to eat, but I'll never cook again in any amount of precipitation.
I gave the point to my friend that got me the meat. His family has a nice little grocery store and a month ago he told me that he was grinding briskets for burger meat 'cause it was around $2 a pound. I asked him to call me if that price comes back around. I had to make him take $20 for that 15.95 pound certified Angus. He asked for a taste, I gave him the point. Anyway the meats all put away and honestly I was just disgusted that this thing overcooked in just 7ish hours with about half of them at 210, about 3 more hours at 275 and at worst 1/2 - 3/4 hour at 300.
I was expecting a 10 hour minimum , it's on me for not having the thermostat in from the start. But then it was drizzling. I'll stick to bombproof pork butt., it's equally delicious in my book.