I'll try your way this weekend....I did one about a month ago - cooked it just like a brisket, low & slow....I ruined it. It came out way too dry. I'm seeing now where hotter is better for this cut.
Thanks for the view...with the Pit Boss and just about any other pellet smoker the set temp is the temp at the pot...the ambient temp around the meat was at 275. I don't do many Pellet Grill vids but next time will talk more about ambient Temps etc.
@@mikethestewburner5505 Hi Mike, I have a Traeger and the temp sensor is located in the grill area, so it's giving ambient feedback to the controller. I ruined the first one because (I'm guessing here) that particular cut of meat simply dried out with low heat....it took FOREVER for the internal temp to rise, whereas a brisket has less moisture in it and is more dense. I like the 300° set temp. I think that's the ticket!
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