Temp on gauge was reading 45-65 degrees low compared to my digital therm. Full basket of kingsford with 4 chunks of hickory pretty much burned up after 8 hrs at 230+-10 on a 7lb brisket. Rather than reload basket with more charcoal opted to wrap and put in oven @225. Couldn’t get internal temp above 170 after another hour so decided to wrap in towel and put in cooler. Took out after 45 min and sliced. It was very tasty but a little chewy. Looked done but wondering if I’d let it set in oven for a few more hours to get to 190ish it would’ve been more tender. 1st brisket ever so try try again:)



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