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Vent: my offset smoker ran 75 degrees hot at a comp in Waco and I had to think fast
Two summers back at a small comp outside Waco my old offset spiked 75 degrees over target about an hour into a brisket cook and I could smell the bark going too dark. I pulled the flat off the hot side, moved it to the cool end, cracked the firebox door to dump heat, and started a small second coal bed so I could keep the cook going without cooking the outside of the meat. Took me about 20 minutes to claw the temp back down and the brisket still placed 4th, but has anyone else had a smoker go wild on them mid-cook and what did you do to wrangle it back?
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