Yeah, I've got a remote temperature sensor that gives me the internal meat temperature and the dome temperature. The problem is that the Grill Dome is bad to go out, lose its fire, if you try to control the temperature down too low, or shoots too high when you try to recover. Maybe I should invest in one of those controllers that force air through at varying rates to control to an exact temperature.
My problem also is that the brisket gets charred like a meteorite if I don't wrap; and to me the wrapping ruins the flavor. Don't want to get an argument, I just don't like the results of wrapping. Maybe should put a water pan below the brisket; might prevent too much charring.
