Guys, I am doing a 12lbs turkey and a 7lbs flat brisket tomorrow. I’m setting at 225. Which side cooks hotter and lower? Which side should I put each meat?
Hello everyone, hope this question is simple and makes sense, when I smoked my first brisket I was getting prope A (meat facing towards the lid ready a lower temp then prob B ( meat facing the hopper). Which areas of of the smoker cook hotter and cooler for future references?
Basically I was...