Saw this before, but it's been along time since I've done one & don't remember particulars.
I DO remember the wife absolutely HAD to go shopping somewhere & the temp varied all over the place & the piece suffered because of it........
Now her youngest son (the prodigal ) one is coming to town with 7 or 8 of his buddies & she wants brisket as part of the fare....We got a 13-1/2# really limp one last nite.
Doing two shoulders also, so this info is rather timely....
Thanks for the input, even if you thought you only had this thread to yourself !!!
I may try a fuse setup, like for butts, as that seems to work pretty well.
See here for what I'm refering to ~~>
http://weberkettleclub.com/forums/grilling-beef-recipes/something-different/On your next go-round, you could try that & stack up the fuel a bit thicker & open the vents up & it will go up to maybe 325°....
from #3) :
" and place into another kettle for burnt ends... "
Only folks like us can say stuff like that & not wonder if the person actually HAS another kettle available !!!
Thought of one possible solution for the outside edges....
Last half of the cook, maybe put in a pan, with a baking rack to keep it up out of the juice....